Coffee Ice Cream Fudge Cake Good Recipes

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Friday, February 26, 2016

Coffee Ice Cream Fudge Cake

"Crumb crust, espresso ice cream center, topped with toasted marshmallow -- like a go between s'mores and mud pie!"

Ingredients :

1/2 cup light corn syrup
1 cup heavy cream
10 oz. Semisweet chocolate, chopped
16 graham crackers, damaged into half-inch pieces
1 cup toasted almonds
three tablespoons white sugar
1/2 cup melted butter
1 1/2 quarts espresso ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows

Instructions :

Prep : 30M	Cook : 10M	Ready in : 9H

To make fudge sauce, integrate heavy cream and corn syrup in heavy saucepan. Bring to a boil, put off from warmness, upload chocolate and whisk until clean. Refrigerate until cool, approximately 45 mins.
To make ice cream cake, preheat oven to 350 levels F (175 levels C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and system till moist crumbs form. Press aggregate into bottom and aspects of nine inch spring shape pan. Bake till golden, approximately 12 minutes. Allow to cool, then unfold 2 cups softened ice cream over crust. Spoon three/4 cup fudge sauce over ice cream. Freeze till set, then repeat layering. Cover and freeze eight hours or in a single day. Refrigerate ultimate fudge sauce.
The next day, preheat the oven broiler. Warm the remaining fudge sauce within the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on pinnacle. Place beneath broiler till marshmallows are deep brown. Loosen cake with knife and cast off aspects of pan. Serve straight away with warmed fudge sauce.

Notes :

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