Double Decker Ice Cream Cake with Espresso Infused Caramel
By: Kathryn C. - Milwaukee, WI - 2017 Recipe Contest Submission
"I wanted a caramel sauce with a big, deep coffee flavor - infusing heavy cream with high quality espresso beans was definitely the way to go! The sauce is delicious slightly warm but turns into a decadent buttery, chewy treat when frozen. This ice cream cake was my solution to wanting to serve the sauce both ways."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Elite Espresso Coffee 10 oz. Ground
- 1/2 cup Door County Elite Espresso beans
- 1 cup heavy cream
- 1 pinch salt
- 1 1/2 cups sugar
- 1/2 cup water
- ½ teaspoon vanilla extract
- 20 chocolate sandwich cookies ground to crumbs in food processor
- 1 teaspoon finely ground Elite Espresso beans
- 4 tablespoons butter, melted
- 2 pints chocolate ice cream
- 2 pints vanilla ice cream
- Sweetened whipped cream
- Chopped chocolate sandwich cookies
Espresso Beans and Caramel Sauce:
1. Preheat oven to 350°F
2. Spread espresso beans in an even layer on a baking sheet, bake at 350°F for 10 minutes or until hot and beginning to appear glossy.
3. While espresso beans are heating, place cream and salt in a medium heavy-bottomed saucepan over medium heat. Bring to a simmer and remove from heat. Add hot espresso beans, cover and let steep 30 minutes. Strain and discard solids to reserve the cream mixture.
4. Combine sugar and water in a heavy-bottomed saucepan over medium high heat. Stir gently until sugar has dissolved. Continue to cook without stirring until sugar turns amber in color. Remove from heat.
5. Slowly add cream mixture (caramel with sputter at first) and stir until combined. Return briefly to heat, if needed, to melt caramelized sugar.
6. Remove from heat and stir in vanilla. Cool to room temperature.
7. Line a 9-inch springform pan with parchment and lightly spray sides with cooking spray.
8. In a medium bowl, combine crumbs, ground espresso, and butter.
9. Press the mixture firmly into bottom of the pan and 1” up sides of prepared pan. Freeze until firm.
10. Soften chocolate ice cream in refrigerator until spreadable and spread over crust and smooth top. Drizzle with 1/2 cup sauce and then freeze until firm.
11. Soften vanilla ice cream in refrigerator until spreadable but not melted and spread over first layer in pan. Freeze 4 hours or until firm. (Can be prepared up to 4 days ahead.)
12. Heat remaining sauce on low just until warm. Drizzle over whole cake or individual slices.
13. Serve with with whipped cream and additional chopped cookies, if desired.