Chocolate-Coffee Bean Ice Cream Cake — The Dessert We Make When the Number Matters

The first-trimester ultrasound was Tuesday December 5. The baby was small and visible and clearly developing on schedule. The heart-rate was 162 beats per minute — squarely in the normal-range. The OB has tentatively dated the pregnancy at twelve weeks and three days, due-date June 24, 2024. Brayden is one hundred and fourteen weeks old. The cookbook has sold twenty-eight copies as of this Sunday. The small milestone-numbers have been accumulating this week and the chocolate-coffee bean ice cream cake was the small kitchen-celebration of them.

The chocolate-coffee bean ice cream cake is a three-layer ice cream cake — a chocolate-cookie-crumb base, a softened-coffee-ice-cream middle layer, a softened-chocolate-ice-cream top layer, finished with whipped cream and crushed chocolate-covered coffee beans. The cake is the small-Sunday-celebration-dessert for the kind of week where multiple small good-things are accumulating.

The technique question on an ice cream cake is the timing of the layer-softening. The ice cream needs to be soft enough to spread (about ten minutes at room temperature) but not so soft that it loses its shape. The first layer goes into the springform pan and then back into the freezer for forty-five minutes before the second layer goes on. The whole assembly is frozen for at least four hours before serving.

Sunday I made the cake. Dustin had two slices. Brayden had a small piece of plain whipped cream (no ice cream yet — we have been careful with cold-foods for him this winter due to a small cold he had in late November).

Chocolate-Coffee Bean Ice Cream Cake

Prep Time: 30 minutes | Cook Time: 0 minutes (plus freezing) | Total Time: 6 hours 30 minutes | Servings: 12

Ingredients

• 24 chocolate sandwich cookies (such as Oreos), finely crushed
• 5 tablespoons unsalted butter, melted
• 1/2 cup chocolate-covered espresso beans, roughly chopped (plus more for topping)
• 1.5 quarts chocolate ice cream, slightly softened
• 1.5 quarts coffee ice cream, slightly softened
• 1 cup hot fudge sauce, divided (plus more for drizzling)
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup mini chocolate chips

Instructions

1. Make the crust. Combine crushed chocolate sandwich cookies with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Freeze for 15 minutes until set.
2. Add the chocolate ice cream layer. Spread softened chocolate ice cream evenly over the frozen crust, smoothing the top with an offset spatula or the back of a spoon. Drizzle 1/2 cup of hot fudge sauce over the top and scatter half the chopped espresso beans. Freeze for at least 1 hour until firm.
3. Add the coffee ice cream layer. Spread softened coffee ice cream evenly over the frozen chocolate layer. Smooth the top. Freeze for at least 1 hour until firm.
4. Add the fudge layer. Warm the remaining 1/2 cup hot fudge sauce until just pourable. Pour and spread gently over the coffee ice cream layer. Freeze for 30 minutes.
5. Make the whipped cream topping. Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3—4 minutes.
6. Top and finish. Spread or pipe the whipped cream over the top of the cake. Scatter the remaining chopped espresso beans and mini chocolate chips over the whipped cream. Drizzle with additional hot fudge if desired.
7. Final freeze. Return the assembled cake to the freezer for at least 4 hours, or overnight, until completely solid throughout.
8. Serve. Remove the cake from the freezer 8—10 minutes before serving to soften slightly. Run a thin knife around the edge of the springform pan before releasing. Slice with a sharp knife warmed under hot water and wiped dry between cuts.

Nutrition (per serving)

Calories: 520 | Protein: 7g | Fat: 29g | Carbs: 61g | Fiber: 2g | Sodium: 210mg