This delicious frozen cake combines coffee ice cream, chocolate and a crunchy molasses pecan brittle for a dessert that is out of this world. It’s equally at home as the finale of a special dinner on a hot summer evening, or kept in the freezer at the cottage to cut and come back for more as you please. Best of all, this sweet summer dessert requires absolutely ZERO oven or stove top time and can be made ahead of time so you can be as cool as a cucumber when your guests arrive. What’s not to love?
There is a little prep to this recipe and time needs to be allowed for layers to set up but it is otherwise very simple. Do a layer, go run an errand or just put your feet up on the patio for a while and then return for the next step. I promise it is worth the time.
Start by making the brittle. The beauty of this one is that it is made in the microwave, so you’re not heating up the kitchen. Prep a cookie sheet by greasing with a little butter, set aside. To a microwave safe bowl add and stir together:
- 1 cup white sugar
- 1/4 cup molasses (I used Crosby’s fancy molasses)
Microwave on high for 4 minutes. Stir in:
- 1 cup chopped pecans
Microwave for another 4 minutes. Stir in:
- 1 tsp butter
- 1 tsp vanilla extract
Microwave for another 2 minutes. Spread mixture out on prepared cookie sheet and allow to harden. Once set, break into pieces, place in a baggie and use a rolling-pin or the back of a heavy metal spoon to crumble into small pieces. Reserve a small quantity of the pieces to decorate the top of the cake.
For the remainder of the recipe you will need:
- coarse brownie crumbs, about 2 1/2 cups (for ease, I used ready-made two bite brownies, but if you are feeling like home-made, go for it!)
- 3/4 cup whipping cream
- 1 3/4 cups milk chocolate chips
- 4 cups coffee ice cream of your choosing (I used a cappuccino frozen yogurt)
- 1 cup frozen whipped topping + more for decorating
- molasses pecan brittle, from above
- 1/2 tsp instant coffee dissolved in 1/2 tsp water
- 1/2 tbsp molasses (Crosby’s fancy molasses)
Add half the brownie crumbs to the bottom of a 9 inch springform pan. Combine whipping cream and milk chocolate chips in a microwave safe bowl and using about 30 second intervals, microwave until the mixture can be whisked together. Once combined, pour half over the brownie crumbs and spread to within about a 1/2 inch of the sides of the pan. Cover and place in freezer for about an hour or so, until set. Cover remaining chocolate sauce and brownie pieces until ready to use.
When the chocolate layer is set, allow the coffee ice cream and whipped topping to soften enough so that they can be stirred together. Stir in the majority of the prepared brittle pieces. Add this mixture to the springform pan, spreading evenly. Cover and return pan to freezer for about 2 hours.
Top the ice cream layer with remaining brownie pieces, then pour remaining chocolate sauce over top, spreading completely to edges. (depending on how long you’ve frozen your layers, you may need to slightly rewarm the chocolate mixture so that you can pour). Cover and return to freezer for at least 6 hours.
Last step, promise! Combine the coffee/water mixture and molasses. Stir in about two cups of the frozen whipped topping (it will deflate a fair bit). Pipe or drop dollops around the top edges of the cake, then sprinkle remaining molasses pecan brittle pieces on top of same. Cover and return to freezer until ready to serve.
When ready to serve, leave at room temp for a few minutes before releasing the sides of the springform pan, use a good sharp (or even slightly warmed) knife to cut and serve.