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ladyfingers coffee liqueur semi-sweet chocolate chips condensed milk coffee ice cream cream cheese sugar vanilla whipped topping cocoa
Viewed: 17 - Published at: a year agoIngredients
- 2 (3 ounce) packages ladyfingers
- 1/2 cup coffee liqueur or 1/2 cup strong coffee
- 6 ounces semi-sweet chocolate chips or 6 ounces bittersweet chocolate chips, melted
- 14 ounces sweetened condensed milk
- 1 (48 ounce) coffee ice cream
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping, thawed or 1 cup whipped cream
- 1 teaspoon unsweetened cocoa powder
Method
- Line bottom and sides of a 9" springform pan with the ladyfingers. Brush with the coffee liqueur. Freeze at least 20 minutes.
- In a small bowl, combine the melted chocolate with sweetened condensed milk; chill 10 minutes. Scoop 1/2 of the ice cream into the prepared pan, pressing down to level the layer. Evenly top with the chocolate mixture. Finish by scooping the last 1/2 of the ice cream over the top, pressing down to level the layer. Cover and freeze 5 hours or overnight.
- To serve, remove ring from pan and arrange cake on serving platter. Beat the cream cheese, sugar and vanilla; fold in the whipped topping. Evenly spread over the ice cream layer, then sprinkle with cocoa powder.
