Have you noticed how summer seems to arrive earlier every year? Here in Vancouver, we’ve already had several stretched of hot weather and it’s still, technically spring. Plus officials are preparing us for a long, hot, dry, season. Yuk!… Not exactly ideal conditions for making a cake. That is, unless the cake is made from ice cream 😀
This isn’t the ice cream cake served at children’s birthday parties. Nope, this is a sophisticated bitter-sweet flavour combination of coffee and dark chocolate, with a generous drizzle of maple syrup sauce to take it over the top.
I’m crazy about the brownie base. It tastes just like baked brownies, but is ridiculously quick and easy to prepare (just a few whirls in your food processor)! I can’t wait to try making other ice cream cakes with it!
What desserts do you turn to when it gets too hot to turn on your oven?
Coffee Ice Cream Cake
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 1 Cake (8-inch)
- 1 cup Dates, soaked in warm water for about 10 minutes and drained
- 1 cup Walnut Pieces
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 (13.5oz/400ml) can Coconut Milk (full fat)
- 3/4 cup Coconut Sugar
- 2 tbsp Instant Coffee Granules
- 1 tsp Vanilla Extract
- 1/2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1/2 cup Pure Maple Syrup
- 2 tbsp Coconut Oil
- 2 tbsp Coconut Milk (from a can)
- pinch of Salt
In a food processor, pulse walnuts until finely ground. Add the dates, cocoa powder, vanilla, and salt, and process until the mixture begins to stick together.
Reserve a half cup of the mixture (to be used on the top of the cake). Press the rest of the brownie mixture into the bottom of an 8-inch spring form cake pan. Set aside.
In a saucepan, bring 1 can of coconut milk to a simmer. Add the coconut sugar, coffee granules, vanilla, and salt. Whisk until the sugar and coffee have completely dissolved. Remove from heat. Add the second can of coconut milk and whisk until thoroughly combined. Pour into a clean container, cover and refrigerate until cold (about 2 hours).
Pour chilled mixture into blender and add xanthan gum. Blend on high, stopping once or twice to scrap down the sides, so to completely incorporate the xanthan gum (I ran my blender for about 1 minute, until the mixture took on a custard-like appearance).
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).
Scoop the ice cream over the brownie base and smooth the surface. Sprinkle the reserved brownie mixture around the edges of the cake. Lightly press plastic wrap over the surface of the cake (to prevent ice from forming), cover, and freeze until set (4 hour to over night).
To make the maple sauce, place maple syrup, coconut oil, coconut milk, and salt in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium, and boil for 5 minutes, stirring frequently. Remove from heat and allow to cool completely (stirring occasionally to prevent a skin from forming). Spoon over sliced cake. Makes approximately 1/2 cup of sauce, enough for 4 servings.
My spring form pan is about 3 1/4 inch deep, and the cake came right to the top of it.
For the richest, best results, I’ve specified canned coconut milk be used in the maple sauce. However, if you don’t want to open another can for just a couple of tablespoons, I’ve also “cheated” and made the sauce using almond milk with satisfactory results.
Icy textures form in ice cream when the freezing takes too long. To avoid this, speed up freezing by being sure that your ice cream mixture is cold when it goes into the ice cream maker and work quickly transferring it into the cake pan, and then to the freezer.