Cappuccino Coffee Ice Cream Cake

This Cappuccino Coffee Ice Cream Cake marries silky smooth coffee-infused ice cream with chocolate chip cookies, creating a luxurious blend of textures and flavors. Topped with a chocolate whipped cream and a dusting of cocoa, it's a treat you can eat with your eyes first!

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Slices

Calories 418kcal

Author Fay

INGREDIENTS

Ice Cream

600 ml (2 ½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
2 (2) coffee sachet cappuccino flavor

Layers

10 (10) chocolate chip cookies

Topping

1 cup (1 cup) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
1 tablespoon (1 tablespoon) chocolate sauce

Garnish

2 (2) chocolate chip cookies quartered
2 teaspoon (2 teaspoon) cocoa powder

INSTRUCTIONS

Ice Cream Cake

Assemble an adjustable mousse ring, setting it to a 7" diameter, and line it with an acetate cake collar. Place this on a baking tray lined with parchment paper. Alternatively, line a 7” springform pan with parchment for easy removal later.
In a medium-sized bowl, combine heavy cream, sweetened condensed milk, and the cappuccino coffee sachets.
Start mixing at a medium speed until ingredients are well combined, then gradually increase to high speed. Continue beating until the mixture visibly thickens and the volume increases by at least one-third, ensuring a light, creamy texture.
Lay the chocolate chip cookies at the base of the prepared mousse ring or springform pan, ensuring the entire bottom is covered. Break additional cookies to fill in any gaps.
Gently pour half of the ice cream mixture over the cookie layer, ensuring an even spread.
Add another layer of whole and broken cookies, then top with the remaining ice cream mixture.
Smooth the top layer with a silicone spatula for an even, flat surface.
Carefully transfer the cake into the freezer and allow it to set overnight. After the first hour, cover the cake with cling wrap to prevent ice crystals from forming.
Once fully set, gently release the cake from the mousse ring or springform pan. Peel off the acetate collar or parchment paper from the sides with care to maintain the cake's structure. Place it on an attractive serving plate.

Topping

In a mixing bowl, combine heavy cream, powdered sugar, vanilla extract, and chocolate sauce. Whip the mixture until it forms stiff peaks, indicating it's ready to be piped. If using a stick blender, place ingredients in a tall beaker.
Carefully dust the top of the cake with cocoa powder or chocolate powder through a stencil for a professional, patterned appearance.
Transfer the chocolate whipped cream into a piping bag fitted with a 1M tip, and pipe uniform swirls around the perimeter of the cake.

Garnish

Slice the remaining cookies into quarters and place a piece between each whipped cream swirl for an elegant look.
Store the cake in the freezer until it's time to serve.
To serve, remove the cake from the freezer about 10 minutes before slicing. This allows the cake to soften slightly for easier cutting.
Dip a sharp knife in hot water and wipe it clean between slices to ensure clean, smooth cuts.

NOTES

Ensure all ingredients, especially the heavy cream, are cold to help achieve a better whip.

When layering cookies, try to cover as much space as possible to create a solid base and middle layer.

Be gentle when removing the cake from the mold to maintain its shape.

The stencil for the cocoa powder adds a professional touch, but you can also dust it freehand for a rustic look.

Serving the cake slightly softened enhances the flavors and makes it easier to enjoy.

Clean the knife between cuts for neat slices.

NUTRITION