Latte Ice Cream Cake Recipes

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

CHOCOLATE ESPRESSO CAKE WITH CAFFE LATTE CREAM

Steps:

• Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
• Butter and line a 23cm springform tin with baking parchment.
• Melt the dark chocolate and butter and set aside to cool slightly.
• Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled.
• Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
• Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
• Let the cake to cool completely on a wire rack before releasing from the tin.
• For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
• Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.