Ingredients
Ladyfinger Layer
- 1 package ladyfinger cookies
- 1 cup espresso or strong coffee 220 grams
- 3/4 cup granulated white sugar 150 grams
- 1/3 cup hazelnut liquor like Franglico * you can also use Marsala wine here 70 grams
- 1/4 tsp kosher salt
Ice Creams
- 2 pints coffee ice cream 32 ounces
- 2 pints vanilla or cheesecake ice cream 32 ounces (see above for homemade mascarpone ice cream recipe)
Chocolate Ice Cream Cake Crunchies
- ⅔ cup all-purpose flour 105 grams
- 1 teaspoons cornstarch 4 grams
- ½ cup granulated sugar 100 grams
- ⅔ cup unsweetened cocoa powder 65 grans
- 1 teaspoon kosher salt 4 grams
- 6 Tablespoons unsalted butter melted 85 grams
Topping
- 1 container whipped topping, like cool whip
- 1/4 cup unsweetened cocoa powder 21 grams
Instructions
Make the cake crunchies
- Line a large cookie sheet with parchment paper and preheat the oven to 300F.
- In a large bowl, mix the dry ingredients- the flour, cocoa powder, sugar, cornstarch, and salt.
- Add the melted butter and mix with a wooden spoon or nonstick spatula (you can also use a stand mixer fitted with the paddle attachment if you wish) to the wet ingredients in the large bowl
- Mix with a good bit of effort, until the mixture starts to form large crumbs
- Spread the crumbs onto the lined cookie sheet, breaking up the biggest ones into smaller crumbs. Bake for 20 minutes and make sure to break them any big clusters halfway through baking (about 10 minutes in). Remove from oven and let cool, they will get crunchy and hard as they cool! Set aside
Prepare the pan
- Line a 10-inch springform pan with plastic wrap on the removable bottom. Attach the outside ring, then line the inside walls with acetate strips, making sure each strip reaches all the way down to the bottom of the pan. This ensures no part of the ice cream cake sticks to the pan. If you don't have acetate, plastic wrap works too: use a large piece, fold it over several times to make it thicker and sturdier, then press it into the sides of the springform pan. Watch the video above for guidance.
Soak the lady fingers
- In a small bowl, add the espresso, sugar, and salt. With a spoon or nonstick spatula, stir until all the sugar is dissolved. Add in the alchohol. set aside.
- Working with just one at a time, quickly dunk both sides of the ladyfinger into the espresso soak. The goal is not for them to be saturated and fall apart, just lightly covered! Place the soaked ladyfingers in a single row inside the pan, covering the entire bottom.
- Spread the softened coffee ice cream on top of this layer and place it in the freezer to set for 20 minutes-until firm. Remove from the freezer and add the cooled chocolate crunchies, followed by the softened vanilla ice cream or no-churn mascarpone. Smooth out the top with an offset spatula and place in the freezer to set for at least an hour. Remove from the freezer and spread the whipped topping layer on, smoothing out the top. Let set completely, at least 8 hours, before removing from the refrigerator and sifting the cocoa powder on top. Remove the outer layer of the springform pan, followed by the acetate, and serve!