Coffee Ice Cream Fudge Cake
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Light Corn Syrup1 cup
Heavy Cream1 cup
Toasted Almond3 tbsps
White Sugar1 cup
Butter (melted)1.5 quarts
Coffee Ice Cream (softened)200 g
Marshmallow Creme (jar)2 cups
Miniature MarshmallowsDirections:
1
To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan
2
Bring to a boil, remove from heat, add chocolate and whisk until smooth
3
Refrigerate until cool, about 45 minutes
4
To make ice cream cake, preheat oven to 350 degrees F (175 degrees C)
5
Finely grind graham crackers and almonds in food processor or blender
6
Stir in sugar
7
Add butter and process until moist crumbs form
8
Press mixture into bottom and sides of 9 inch spring form pan
9
Bake until golden, about 12 minutes
10
Allow to cool, then spread 2 cups softened ice cream over crust
11
Spoon 3/4 cup fudge sauce over ice cream
12
Freeze until set, then repeat layering
13
Cover and freeze 8 hours or overnight
14
Refrigerate remaining fudge sauce
15
The next day, preheat the oven broiler
16
Warm the remaining fudge sauce in the microwave or a small saucepan
17
Place the cake pan on a cookie sheet
18
Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top
19
Place under broiler until marshmallows are deep brown
20
Loosen cake with knife and remove sides of pan
21
Serve immediately with warmed fudge sauce