adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Espresso martini ice cream cake recipe
Espresso martini ice cream cake recipe
0 Likes
Prep Time:
450 minutes
Cook Time:
5 minutes
Total Time:
455 minutes
Whip up a decadent espresso martini inspired dessert with store-bought cake and ice cream topped with a coffee and vodka syrup. Perfect for any celebration or a refreshing summer treat!
Ingredients:
  • 40.00 ml vodka
  • 5.00 gm arrowroot (see note)
  • 10.00 gm cocoa powder, sifted, plus extra, to dust
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) espresso coffee
  • 2 x 450g bought chocolate mud cakes
  • 1L ctn coffee flavoured ice-cream
  • 1L ctn vanilla ice-cream
  • 300ml ctn thickened cream, whipped
  • Chocolate-coated coffee beans, crushed, to decorate
Instructions:
  • Prepare a 6cm-deep, 20cm round springform cake pan by greasing it and lining the base and sides with baking paper.
  • In a small bowl, mix vodka and arrowroot together. In a small saucepan, combine cocoa and sugar. Gradually whisk espresso coffee into the cocoa mixture until smooth. Bring to a boil over high heat while stirring until sugar dissolves. Reduce heat to medium and simmer uncovered for 3 minutes until the syrup thickens. Stir in the vodka mixture, bring to a boil, and cook for 1 more minute until thickened. Pour the mixture into a heatproof jug and set aside.
  • Trim the icing off the mud cakes and level them using a large serrated knife. Place one cake, cut-side up, in the prepared pan. Cut the remaining cake into pieces to fill any gaps. Brush the cake surface with 60ml (1/4 cup) of the vodka syrup. Store the remaining syrup in the fridge for later use.
  • Allow the coffee ice-cream to sit at room temperature for 10 minutes to soften. Spread it over the cake, ensuring a smooth surface. Drizzle with 60ml (1/4 cup) of the vodka syrup, then freeze for 1 hour to set.
  • Take the vanilla ice cream out of the freezer and allow it to slightly soften for 10 minutes. Spread the softened vanilla ice cream over the coffee layer, ensuring a smooth surface. Freeze for at least 6 hours or overnight until it's firm.
  • Top the cake with a generous dollop of whipped cream. Drizzle with the remaining syrup and scatter with aromatic coffee beans for an elegant finish.

Similar Recipes