Cinnamon-Mocha Ice Cream Cake with Chocolate Crunchies
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.
- Yield: Makes (12) 2 3/4-by-2 1/2-inch individual ice cream cakes
Working quickly, pipe coffee ice cream into ring molds on top of cinnamon chocolate cookies, filling each half way.
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.