With a chocolate-cinnamon cookie base piled high with frozen coffee custard, cocoa crunches, frozen vanilla bean custard, and whipped cream, this single-serving cinnamon-mocha ice cream cake, developed by contributing editor and pastry chef Jason Schreiber, looks like a cappuccino, tastes like heaven, and gives guests a late-reception energy boost--no additional milk, cream, or sugar required.

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Ingredients

Directions

  • Working quickly, pipe coffee ice cream into ring molds on top of cinnamon chocolate cookies, filling each half way.

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  • Top each with 2 tablespoons chocolate crunchies. (Remaining crunchies can be saved at room temperature in an airtight container for another use for 1 week or frozen up to a month.)

  • Freeze molds until ice cream is firm, about 1 hour.

  • Pipe vanilla ice cream on top of chocolate crunchies, filling molds completely. Smooth tops with offset spatula. Freeze molds at least 8 hours, preferably overnight.

  • Warm molds in your hands for a few seconds, then unmold the cakes by firmly pushing on the cookie base.

  • Dollop each cake with freshly whipped cream and dust with cinnamon. Serve immediately.

Cook's Notes

To serve this reimagined cup of coffee, have staff present one to each guest on a saucer, which will catch any melting ice cream and let them spoon up what remains.

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