If you love chocolate and you love coffee and you love chocolate and coffee together this is an absolute must for you to make.
This dessert is one aimed at adults due to the rich coffee flavour, make your kids something else as my kids liked it, but as they don't drink coffee yet, they didn't love it, which I knew they wouldn't.
The ice cream is divine, the fudge magnificent and the biscuit crumb is just lovely. And what is best it is so easy to make. My guest loved it, my mum wanted seconds (I know I did well when she wants seconds). She even rang me the next day and said I am not to eat the leftovers, they are for her when she next visits.
Now when making this I used Blue Ribbon Vanilla ice cream as I love the flavour and isn't ridiculously expensive. The coffee ice cream was a bit pricier as I used the Pure Gelato brand, but the flavour is amazing. For the biscuits I used Arnott's Choc Ripple biscuits. For the dark chocolate I used the Plaistowe brand. If you don't have Kahlua, you can use Tia Maria instead.
(Please note I am not getting paid to name these brands, I just wanted you to know what I used).
It will serve a large crowd and can be made weeks in advance.
It really is so nice, give this a try at your next dinner party, it will not disappoint.
150g plain chocolate biscuits
125g hazelnuts, roasted
150g dark chocolate, broken into squares
1/3 cup roasted coffee beans
2 litres espresso or coffee ice cream
2 litres vanilla ice cream
Chocolate Fudge Layer:
300g unsalted butter, softened
2 cups pure icing sugar
6 eggs, at room temperature
500g dark chocolate, melted
60ml Kahlua liqueur
For this recipe you will need a 6.5cm deep, 24cm x 34cm (base) baking dish. Grease and line the base and sides with baking paper, make sure you go all the way up the sides with the baking paper.
Roast the hazelnuts: Place baking paper on an oven tray, scatter over the hazelnuts. Toast in a preheated 180C oven for 5-10 minutes or until golden. Place the hazelnuts on a clean tea towel, wrap them up with the tea towel and rub them together by moving them about to remove their skins. Place the hazelnuts in a bowl to cool, discard the skins.
Place the biscuits in a food processor and process until crushed, transfer to a large bowl.
Add the cooled hazelnuts, chocolate and coffee beans to the food processor and process until coarsely chopped. Add the hazelnut mix to the biscuits and stir to combine.
Take the vanilla and coffee ice creams out of the freezer and leave to stand for 10-15 minutes or until softened slightly.
Chocolate Fudge Layer: Melt the chocolate and allow to cool slightly while you get on with the rest of the fudge. Using an electric mixer, beat the butter and icing sugar on low speed until pale in colour and mixed well. Add the eggs, one at a time, mixing well before each addition. The mixture will look curdled, but that is okay, it will all come back together. Add the lukewarm chocolate, mix it in a little on a low speed before adding the Kahlua, then mix until just combined.
To assemble: Spoon half of the biscuit crumb mixture over the base of your prepared pan, spread it out to cover the base evenly.
Carefully dollop on half of the chocolate fudge mixture, use a knife to carefully spread the dollops together, to cover the biscuit crumb.
Here you now need to work quickly, but carefully.
Place the coffee ice cream in a large bowl and gently mix it up, so there are no hard lumpy bits. You want it thick and ice creamy, do not let it melt too much. Spoon the coffee ice cream over the chocolate fudge, smooth the surface, but try not to disturb the fudge layer.
Place the vanilla ice cream in a large bowl and gently mix it up, so there are no hard lumpy bits. As with the coffee ice cream you want it thick and ice creamy, do not let it melt too much. Spoon the vanilla ice cream over the coffee ice cream, smooth the surface, but try not to disturb the coffee ice cream layer.
Dollop the remainder of the chocolate fudge on the vanilla ice cream, spread it out with a knife to cover the vanilla ice cream.
Sprinkle over the remainder of the biscuit crumb mixture.
Place a piece of baking paper on top of your ice cream cake, then cover completely with cling film.
Finally place two layers of aluminium foil tightly and freeze for at least 24 hours.
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