Coffee Praline Crunch Ice Cream Cake
By Joe
Source: NYT Cooking.
Soft coffee ice cream is layered with crunchy biscuits, chocolate fudge sauce and chopped nut praline, then frozen into a loaf and served with extra warm fudge and praline on top.
Always check the labels of the products you use.
Method
- 1
Fudge. Stir the 355 ml double cream, 145 g brown sugar, 30 g butter and ½ tsp fine salt on medium heat until melted, about 2 min, then whisk in the 70 g cocoa powder and cook 1-2 min until thick and glossy.
- 2
Sieve. Sieve the fudge, pressing out any lumps, stir in 1 tsp vanilla and cool for 1 h, about 480 ml.
- 3
Soften. Soften the 1400 ml coffee ice cream in the fridge for 30 min, then line the lightly oiled loaf tin with film leaving an 8 cm overhang on the long sides.
- 4
Layer. Spread 475 ml ice cream in the tin, cover with 3 of the 10 crackers or biscuits broken to fit, spread over 160 ml fudge and scatter half the 340 g praline, then repeat.
- 5
Finish. Top with the last of the ice cream and 4 more biscuits, then wrap and freeze for at least 4 h, ideally overnight.
- 6
Turn. Rub the tin with a warm, damp cloth, turn the cake out and peel off the film.
- 7
Serve. Top with the whipped 180 ml double cream and extra praline, and serve with the remaining fudge, warmed.
Storage
Keep well wrapped in the freezer and add the cream and praline just before serving. Contains nuts and caffeine.
Free sugars
61.5 g per serving
123 % of the 50 g daily maximum · 246 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- whisk
- sieve
- 23 x 13 cm loaf tin
- cling film
- spatula
- warm damp cloth
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 769 kcal |
| Protein | 9.8 g |
| Carbohydrate | 80.9 g |
| of which sugars | 63.3 g |
| of which free sugars | 61.5 g |
| Fat | 47.8 g |
| of which saturates | 23.1 g |
| Fibre | 5.3 g |
| Salt | 0.79 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
