Ice Cream Coffee Cake

Beanies the gourmet flavoured coffee company recently sent me a wonderful selection of flavoured coffees to use in baking. The flavours they offer are amazing, everything from Irish cream to Amaretto almond. I couldn’t of course with a selection of six just choose one recipe to make so I decide to try out a long favourite recipe with the different flavours to see which worked best. It is after all for Easter and that’s a time for gatherings. This is a huge favourite here from the first time the sun shines to the end of a long hazy summer and plenty of bbqs!

Unfortunately not my photo! I dropped my camera in bath!
Remaking over Easter though so watch for
the update. PS it looks identical though!!

Ice Cream Coffee Cake!

BROWNIE LAYER

225g bitterweet chocolate, chopped

6 tablespoons unsalted butter, cut into pieces

200g sugar

3 eggs

1 teaspoon vanilla extract

¼ teaspoon salt

50g Self Raising flour

25g cup cacao nibs

FOR THE COFFEE ICE CREAM LAYER

500ml double cream

250ml milk

50g coffee beans, coarsely ground

150g sugar

5egg yolks

200 ml Strong Beanies Amaretto Almond Coffee

pinches salt

No-Churn Ice Cream

250ml can of sweetened condensed milk

500ml double cream

2 tablespoons bourbon

pinches salt

FOR THE BROWNIE LAYER: Preheat oven to 180C. Line an 8-inch springform pan with parchment paper and grease the bottom and sides generously

Put the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted. Let cool.

In a separate bowl whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter in colour, about 3 minutes.

Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs. Pour the batter into the prepared pan and sprinkle with the rest of the nibs.

Slide your pan into the oven and bake until a toothpick inserted into the brownies comes out clean, 25 to 30 min. Cool completely, then remove the outside of the spring form pan and slice the brownie round in half horizontally. I find the brownies are easiest to slice after a few minutes in the refrigerator. Leave the bottom half of the brownies in the pan and put the outside of the spring form pan back in place. Break the top layer of brownie into 1-inch pieces and set aside. Then prepare the coffee ice cream.

FOR THE COFFEE ICE CREAM LAYER: Heat 250ml of double cream to just below simmering, turn off heat, add the coffee beans, and let steep for 5 minutes. Drain the mixture through a coffee filter and transfer it to a bowl with a strainer set over it.

Combine the milk, remaining double cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, being careful to not let the mixture boil. Stir often, and cook until the mixture coats the back of a spoon, about 10 minutes. Strain the mixture over the coffee-infused cream and stir to combine. Add in the instant coffee if using. Chill over an ice bath (or for a few hours in the fridge).

When completely chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. Spread the soft ice cream mixture over the trimmed brownie layer still in the pan. You want to fill the pan so it is about halfway full, which means you will probably have a bit of extra ice cream leftover; freeze it in an airtight container to enjoy later. Top the coffee ice cream with the broken brownie pieces. Put the pan in the freezer to firm up while you prepare the sweet cream ice cream

FOR THE NO-CHURN ICE CREAM LAYER: Whisk the sweetened condensed milk, bourbon, and salt together in a large bowl.

In a separate bowl, whisk the heavy cream to stiff peaks. Then gently fold it into the condensed milk mixture.

Top the coffee ice cream and brownies with the sweet cream mixture (you may have a bit leftover) and freeze overnight before slicing. Just before serving, sprinkle with a few teaspoons of cacao nibs and top the slices with chocolate sauce.