Crushed Biscotti And Coffee Ice Cream Cake

Crushed Biscotti And Coffee Ice Cream Cake

A dessert that will perk you up in more ways than one.


  • Brownie Base:

  • 6 ounces bittersweet chocolate, coarsely chopped

  • 8 tablespoons (1 stick) unsalted butter, cubed

  • 2 large eggs, at room temperature

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 1 cup semi sweet chocolate chips

  • No Churn Cold Brew Coffee Ice Cream:

  • 2 cups heavy whipping cream

  • 1 (12 ounces) container sweetened condensed milk

  • 1/2 cup chilled cold brew coffee

  • 1 tablespoon Kahlua

  • Toppings:

  • 1/2 cup biscotti, crushed

  • 1/2 cup chocolate cookie crumbs

  • Ganache:

  • 8 ounces semi sweet chocolate, chopped

  • 1 cup heavy cream, heated


  1. Preheat the oven to 350°F and arrange a rack in the middle. Line 2 (9-inch) round cake pans with parchment paper. Spray bottoms and sides with non-stick spray.

  2. Melt chocolate and butter in a saucepan over medium heat while stirring. Remove from heat.

  3. Combine eggs, sugar, vanilla, baking powder, and salt in a large bowl and whisk until incorporated. Stir in the chocolate mixture. Sprinkle in the flour and mix until just incorporated. Stir in the chocolate chips.

  4. Divide the batter into the prepared pans and spread out evenly. Bake until a skewer inserted into the center comes out clean, about 15-17 minutes. Remove to a wire rack and let the brownies cool for at least 20 minutes.

  5. Run a paring knife or offset spatula around the edges of brownies. Remove brownies from pan and place on a wire rack to cool.

  6. For the ice cream:

  7. Add heavy cream to a standing mixer outfitted with a whisk and beat until stiff peaks appear. Meanwhile, whisk together condensed milk, coffee, and Kahlua. Fold whipped cream into the coffee mixture. Place in freezer until it begins to freeze and is semi-spreadable, about 2-3 hours.

  8. Line the springform pan with plastic wrap and place cooled brownie round in the bottom of the pan. Add half of the semi-firm ice cream. Top with a sprinkling of crumbled cookies and biscotti then top with the second brownie round. Add remaining ice cream, smooth the top, then wrap in plastic wrap. Place in the freezer until firm, about 6 hours.

  9. For the ganache:

  10. To make ganache, add chocolate to a heat-proof bowl. Pour hot cream over the top and stir until chocolate is melted. Let sit for 10 minutes before pouring over cake.

  11. Remove ice cream cake from freezer and unwrap from plastic wrap. Place on serving plate and drizzle with chocolate ganache and sprinkle with more biscotti and chocolate cookies.



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