MOCHA ICE CREAM CAKE
26 chocolate wafer cookies, broken into pieces
3 Tbsp. butter, melted
2 quarts coffee ice cream, slightly softened
1/3 C. chocolate-covered coffee beans
2 1/4 C. chilled whipping cream
1/2 tsp. vanilla extract
1 C. plus 2 Tbsp. powdered sugar
1/2 C. plus 1 Tbsp. unsweetened cocoa powder
Blend cookies in processor until finely ground. Add melted butter;
process until crumbs are moistened. Press crumb mixture onto bottom of
9-inch diameter springform pan with 2 3/4 inch high sides. Freeze
until firm, about 10 minutes.
Place ice cream in large bowl. Finely chop coffee beans in processor.
Add to bowl with ice cream; stir until well blended. Transfer ice cream
mixture to crust-lined pan. Smooth top. Cover with plastic wrap and
freeze overnight.
Combine whipping cream and vanilla in another bowl. Sprinkle powdered
sugar and cocoa over mixture. Using electric mixer, beat until soft
peaks form. Spread mixture over top of cake. Freeze until cream is set,
at least 1 hour.
Sprinkle chocolate shavings over top of cake. Run
knife between pan sides. Remove pan sides. Using a
small metal spatula or knife, smooth cake sides. Let cake stand at cool
room temperature 10 minutes before
serving.
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