Espresso martini ice cream cake recipe

6 Method Steps

Step 1

Grease a 6cm-deep, 20cm round springform cake pan. Line base and side with baking paper.

Step 2

Combine vodka and arrowroot in a small bowl. Combine cocoa and sugar in a small saucepan. Gradually whisk the espresso coffee into the cocoa mixture until smooth and well combined. Bring to the boil over high heat, stirring, until sugar dissolves. Reduce heat to medium and simmer, uncovered, for 3 minutes or until syrup has thickened. Stir in the vodka mixture. Bring to the boil. Cook for 1 minute or until thickened. Pour into a heatproof jug and set aside.

Step 3

Use a large serrated knife to trim icing from the mud cakes and level the tops. Place 1 cake, cut-side up, in the base of the prepared pan. Cut the remaining cake into pieces to fill any gaps. Brush the surface of the cake with 60ml (1/4 cup) of the vodka syrup. Place remaining syrup in the fridge until required.

Step 4

Remove coffee ice-cream from the freezer. Set aside for 10 minutes to soften slightly. Spoon the coffee ice-cream over the cake. Smooth the surface. Drizzle with 60ml (1/4 cup) of the remaining vodka syrup. Place in the freezer for 1 hour to set.

Step 5

Remove vanilla ice cream from the freezer. Set aside for 10 minutes to soften slightly. Spoon vanilla ice-cream over the coffee layer and smooth the surface. Place in the freezer for 6 hours or overnight until firm.

Step 6

Serve the cake topped with whipped cream. Drizzle with remaining syrup and scatter with coffee beans.