Ingredients
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 1 cup chocolate wafer cookies, crushed
- ½ cup unsalted butter, melted
- ½ cup sweetened condensed milk
- 1 tablespoon instant coffee (or espresso powder)
- 2 tablespoons cocoa powder
- ½ cup whipped cream (for topping)
- Chocolate shavings (for garnish)
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- A spatula or wooden spoon
- Measuring cups and spoons
- An electric mixer (optional for whipped cream)
- Plastic wrap
Step-by-Step Instructions
To start, I like to prepare my springform pan by lining the bottom with parchment paper and greasing the sides lightly. This helps ensure that the cake comes out beautifully once it’s frozen. Then, in a mixing bowl, I combine the crushed chocolate wafer cookies with melted butter and press the mixture into the bottom of the pan to form a nice crust. The chocolate aroma wafting through my kitchen is already making me excited for what’s to come! (See the next page below to continue steps…)