Mocha Ice Cream Cake

From Bon Appetit, August, 2000. Start this at least one day before you plan to serve it. If well wrapped, it’s a great dessert to have on hand in the freezer for last-minute plans.

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Ingredients:

• 6 ozs chocolate wafer cookies, broken into pieces
• 3 Tbsp unsalted butter, melted
• 2 quarts coffee ice cream, slightly softened
• 1/3 cup chocolate covered espresso beans
• 2¼ cups whipping cream, chilled
• 1/2 tsp vanilla extract
• 1 cup plus 2 Tbsp powdered sugar
• 1/2 cup plus 1 Tbsp unsweetened cocoa powder
• Chocolate shavings (optional)

Directions:

Blend cookies in a food processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto the bottom of a 9-inch spring-form pan with 2 ¾-inch-high sides. Freeze until firm, about 15 minutes.

Place ice cream in a large bowl. Finely chop the espresso beans in a food processor. Add to the bowl with the ice cream; stir until well blended. Transfer ice cream mixture to the crust-lined pan. Smooth the top. Cover with plastic wrap and freeze overnight.

Combine whipping cream and vanilla in a large bowl. Sift powdered sugar and cocoa over. Using an electric mixer beat until soft peaks form. Spread mixture over the top of the ice cream layer. Freeze until topping is set, at least an hour.

To serve: Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Smooth cake sides with a spatula. Let cake stand about 10 minutes before cutting. Makes 12-16 servings

Per serving: 442 calories (60% calories from fat); 30g total fat; 17g saturated fat; 89mg cholesterol; 143mg sodium; 40g carbohydrates; 5g protein