It takes just five ingredients and 25 minutes to whip up this unforgettable no-bake ice cream cake. Laced with espresso and topped with candy-shop chocolates, it’s the ultimate summertime treat!
Prep 25 min
Total 8 hours 40 min
Serves 12
Prep 25 min
Total 8 hours 40 min
Serves 12
Ingredients
- 1/3 cup
- 35% cream
- 2 tbsp
- sweetened condensed milk
- 3 cups
- chocolate cookie crumbs
ICE CREAM
- 1 tbsp
- instant espresso powder
- 2 cups
- 35% cream
- 300-mL can
- sweetened condensed milk
FUDGY GANACHE
- 113 g
- unsweetened chocolate, chopped
- 1/3 cup
- 35% cream
- 1/2 cup
- sweetened condensed milk
- 1/2 210-g pkg
- round chocolate candies, such as Coffee Crisp Bites or Maltesers, optional
Instructions
- FLIP the base of a 9-in. springform pan upside down. Line base with foil and wrap side band with plastic wrap. Assemble pan.
- STIR 1/3 cup cream with 2 tbsp sweetened condensed milk in a medium bowl. Stir in crumbs until combined but still crumbly. Press mixture onto bottom of prepared pan and midway up sides.
- COMBINE 2 cups cream with 300-mL can condensed milk and instant espresso in a large bowl. Beat, using an electric mixer on medium-high, until soft peaks form, 5 to 6 min. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferably overnight.
- MICROWAVE chocolate with 1/3 cup cream in a microwave-safe bowl on medium, 1 to 2 min. Stir until completely smooth and melted. Stir in 1/2 cup condensed milk until no streaks remain. Pour over frozen cake. Smooth top. Arrange candies 1/4 in. apart around border of cake. Freeze until ganache is just firm, about 15 min. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.
Nutrition
- Calories 545
- Protein 9 g
- Carbohydrates 56 g
- Fat 34 g
- Fibre 3 g
- Sodium 253 mg
- Good source of Vitamin A
