Been crazy busy with work and school and homework lately and I haven't posted in ages!! So, here is a post...short but sweet! My oldest son found this recipe and decided we had to make it for Valentine's Day for dessert. It goes together easily (but takes a while with all of the freezing necessary) and is delicious!
Better than any ice cream cake from Baskin Robbins!!!! Oh darn...don't tell them I said that....I doooo LOVE Baskin Robbins! :)
Frozen Cappuccino Crunch Cake Adapted from Nestle Toll House
1 (10 3/4 oz.) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups dark chocolate, chopped
4 cups (1 quart) coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cups coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls, (optional)
SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.
BRING cream just to a boil in medium saucepan. Remove from heat. Add chocolate; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.
COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
Recipe shared on:
Wednesday's Adorned From Above Blog Hop
21st Century Housewife - The Hearth and Soul Hop
Chocolate, Chocolate, and More - Thurdsay's Treasures
Foodie Friends Friday
Rediscovering Lost Arts From Our Mothers