Name: Chocolate-Coffee Bean Ice Cream Cake
Prep time: 15 min
Yield: 12 servings
Ingredients: 1-3/4 cups chocolate wafer crumbs (about 28 wafers); 1/4 cup butter, melted; 2 quarts coffee ice cream, softened; 1/3 cup chocolate-covered coffee beans, finely chopped; 2-1/4 cups heavy whipping cream; 1 cup plus 2 tablespoons confectioners' sugar; 1/2 cup plus 1 tablespoon baking cocoa; 1/2 teaspoon vanilla extract; Chocolate curls and additional chocolate-covered coffee beans

At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.—Karen Beck, Alexandria, Pennsylvania

Ingredients

1-3/4 cups chocolate wafer crumbs (about 28 wafers)

1/4 cup butter, melted

2 quarts coffee ice cream, softened

1/3 cup chocolate-covered coffee beans, finely chopped

2-1/4 cups heavy whipping cream

1 cup plus 2 tablespoons confectioners' sugar

1/2 cup plus 1 tablespoon baking cocoa

1/2 teaspoon vanilla extract

Chocolate curls and additional chocolate-covered coffee beans

Instructions

1 In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes.

2 In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.

3 In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.)

4 Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.