Chocolate Ice Cream Cake

Name: Chocolate Ice Cream Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs protein; 125g almond; 40g Caster sugar; 3 pcs yolk; 300ml Light cream; 100g dark chocolate; 10g Cointreau; 1g coffee powder

by Purple rhyme

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The first time I saw this ice cream cake from Sister Hong, I kept it. I always wanted to make it, but every time I saw this recipe, I thought it was so complicated, so I haven't done it yet. Looking at the materials on the weekend, I tried to make one. It was not as complicated as I imagined, and it was done quickly. The taste of this ice cream cake is very good, it is not as cold as ice cream, and it can be eaten even in winter. I don’t drink coffee at home, so mix it with instant coffee powder and Cointreau.

Ingredients

3 pcs Protein
125g Almond
40g Caster Sugar
3 pcs Yolk
300ml Light Cream
100g Dark Chocolate
10g Cointreau
1g Coffee Powder

Chocolate Ice Cream Cake

1. Prepare the required materials

2. Use a food processor to break the almonds. The almonds I use are salty, so they can’t be broken into powder and can only be broken.

3. Add 40 grams of caster sugar to the egg whites in three times and beat until stiff foaming

4. Then pour in the crushed almonds

5. Stir well again

6. Cover the bottom of the mold with greased paper, I used a live mold

7. Pour the mixed almond cake batter into the mold

8. Smooth the cake batter

9. Preheat the oven to 160 degrees and bake the middle layer for 15-18 minutes. After baking, take it out and let cool

10. Add coffee powder to Cointreau and mix until melted and set aside

11. Cut dark chocolate into small cubes and set aside

12. Add 20 grams of caster sugar to egg yolks

13. Then send it until there are lines

14. Then add the brewed Cointreau coffee

15. Disturb again

16. Whip the whipped cream until there are lines

17. Pour in the mixed egg yolk paste

18. Then stir evenly

19. Then add the diced chocolate, don’t add all the diced chocolate, set aside a part for the surface decoration of the cake

20. Then stir evenly

21. Pour the ice cream paste into the baked almond cake

22. Then use a spatula to smooth the surface

23. Then put the remaining chocolate diced on the surface of the ice cream cake as a decoration. Finally, put the ice cream cake in the refrigerator and freeze it overnight. Take it out and place it for a few minutes before eating.

Tips:
Be careful when you whip the whipped cream, don't whip it too far, otherwise the oil and water will separate and it will not be used. I use a movable bottom mold. After freezing, take it out and leave it for a few minutes, and then push it under the mold with your hand to release the mold.