Frozen Italian Cappuccino Cake (Dolce di Gelato al Caffe)
Created by AdriannaNY on April 27, 2012
- Servings: 9
- Prep Time: 24h
- Cook Time: 0m
- Recipe #7422
Ingredients
- Crust:
- 12 chocolate graham cracker sheets
- 3 tablespoons sugar
- 2 tablespoons espresso powder
- Pinch salt
- 6 tablespoons butter, melted and cooled
- Filling:
- 1 quart coffee ice cream
- 2 cups heav whippingy cream
- 1/4 cup confectioners sugar
- 1 cup sour cream
How to Make
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Step 1: Preheat oven to 350 degrees. In a food processor, grind together the graham crackers, sugar, espresso powder and salt to make fine crumbs. With the processor running, add the melted butter and process just to combine. Press crumbs in the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed. Bake until crispy, about 10 to 12 minutes, then cool completely before filling.
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Step 2: Remove ice cream from freezer to soften a bit while you make the whipped cream. With an electric mixer whip cream and confectioners sugar to semi-firm peaks. Add sour cream and mix until just combined.
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Step 3: Spread ice cream mixture in an even layer over the crust. Dollop whipped cream mixture on top and spread to a dome shape. Freeze overnight or until cream is frozen. To serve, cut with a sharp knife dipped in hot water.
Nutritional Facts
- Serving Size: 1 (707.1 g)
- Calories 1056.6
- Total Fat - 50.1 g
- Saturated Fat - 26 g
- Cholesterol - 136.6 mg
- Sodium - 736.9 mg
- Total Carbohydrate - 131.5 g
- Dietary Fiber - 11.7 g
- Sugars - 111.6 g
- Protein - 24.2 g
- Calcium - 773.2 mg
- Iron - 2.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.4 mg