Coffee ice cream cake
With layers of salted caramel ice cream, coffee-dipped sponge fingers and coffee ice cream, this make-ahead ice cream cake is perfect for sharing with friends.
You will need a 900g/2lb loaf tin, ideally with straight sides.
Ingredients
- 150ml/5fl oz espresso coffee
- 2 tbsp Marsala wine or coffee liqueur
- 500ml/18fl oz salted caramel ice cream
- 200g/7oz sponge fingers
- 3 tbsp coarsely grated chocolate
- 750ml/26fl oz coffee ice cream
- 4 tbsp caramel (such as Carnation caramel)
- 1 tbsp cocoa powder
- chocolate sauce, to serve
Method
Line a 900g/2lb loaf tin with cling film.
Mix the espresso with the marsala or coffee liqueur in a deep plate.
Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly.
Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife.
Scatter with the grated chocolate. Place in the freezer for 20 minutes.
Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly.
Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm.
To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce.
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