This is the easiest dessert you can prepare way ahead of time and serve whenever you want . The Ice Cream consists of a layer of coffee dipped Savoiardi and then a layer of Coffe Ice Cream and then a layer of luscious Vanilla Ice Cream.
You can also make this as a trifle , the only change you have to make is to assemble this in the bowl you’re going to serve it in and chil completely in the refrigerator and serve.
Here is what you will need for one loaf pan sized ice cream :
1 8 oz brick of Cream Cheese
1 can of Sweetened Condensed milk
1 cup of Heavy Whipping Cream
1 teaspoon of @taylorandcolledgeusa Vanilla Bean Paste
12 Lady Finger Cookies /Savoiardi *
1 cup of strong Brewed Coffee
1 teaspoon Instant Coffee granules dissolved with 1 tablespoon boiling hot water
Unsweetened Cocoa Powder for sprinkling on top.
*Note :
Savoiardi Cookies are available on @amazon .
If you can not find them , you use Lotus Cookies , I have done that before but the trick is to dip the cookies in cooled brewed coffee and really quickly so they don’t disintegrate.
It is also important to bring the Cream Cheese to Room Temperature . Otherwise you’ll get chunks of Cream Cheese .
Method:
Line a loaf with Cling Wrap making sure you extra hanging over all four sides so they can cover the ice cream brick .One way to do this is to , cut a large piece of cling and cover the pan vertically and then cut another piece and cover the pan horizontally . Making sure it hangs on the sides.
Beat Cream Cheese in a mixing bowl until light and fluffy, add condensed milk and mix until well incorporated .
Slowly add heavy whipping cream and beat on high until light and fluffy . Do not over mix.
Add @taylorandcolledge Vanilla Bean Paste and mix well.
Now Pour half of the ice cream batter in another bowl . To prepare the Coffee Ice Cream add the dissolved coffee paste to half the mixture and Mix until well incorporated .
Pour the cold brewed coffee in a flat bottomed bowl for easy dipping. Quickly dip the cookies using tongs and assemble at the bottom of the loaf pan and finally on the sides.
Spread the coffee ice cream mixture first and then the vanilla ice cream mixture.
Cover the top with cling wrap and freeze for at least eight hours before serving.
The ice cream can be prepared and frozen ahead of time ( a few days ) but remember to take it out of the freeze and put it in the fridge for two hours before serving or out on room temperature for an hour for it to get to ice cream like texture .
Uncover the cling wrap carefully and flip over a platter . Sprinkle with cocoa powder using a sieve .Cut with a sharp knife.
Enjoy!!
Sent from my iPhone