Cappuccino Ice Cream Cake {no churn} | Gluten Free

A frozen form of the classic morning coffee treat! Layers of sweet smooth, no-churn coffee ice cream and vanilla ice cream form a cappuccino like layered cake that is topped with the best part of a cappuccino – chocolate sprinkles! Treat yourself to a slice of this frozen delight or make it the centrepiece of your holiday dessert table!I firmly believe that ice cream and coffee are two of the greatest pleasures in life. There is nothing like starting the day with a cup of beautifully brewed coffee, and the best thing about sweaty summer days is a big scoop of creamy sweet ice cream. When you combine the two? Heaven. I don’t drink a lot of coffee, so when I do it has to be the best tasting coffee I can find. When Di Bella Coffee contacted me recently about trying out some of their products I leapt at the chance. I love their smooth velvety coffee, and the fact that they are a local company (Brisbane, represent!) and source their beans directly from the farmer makes every cup just that little bit sweeter.After being contacted by Di Bella, I started thinking of the best way to enjoy a cup of coffee in the sweltering summer heat. There it was, sitting right in front of me: a smooth coffee ice cream base topped with creamy vanilla ice cream ‘froth’ and sprinkled with chocolate dust – just like my regular cafe order, but frozen!This cake is super easy to make too! Both of the ice creams in this recipe are no-churn, so you don’t need an ice cream maker to create this delicious treat for your family! There are only two requirements to get this cake to look and taste amazing:

1. Give yourself at least 24 hours to construct it so that it doesn’t become a molten sweet mess.
2. Steep the coffee beans in cold cream to draw out their flavour, but non of the bitterness. This will take about 8 hours (see point one again).

After the coffee beans have steeped in the cream overnight you strain them very well, pressing down to draw the liquid out of the beans and extract every ounce of delightful, earthy coffee flavour. Then add the cold cream to your mixing bowl along with condensed milk, a touch of vanilla, and some brown food colouring (if desired). Then, just whip, and whip, and whip (and nae nae too if you must). Pour it into a round cake tin and freeze for about 4 hours. Then do the same with plain cream and more condensed milk. After everything has frozen top with some grated dark chocolate and serve to the wonder of your family and friends. Every big kid still yearns for an ice cream cake! At least the ones in this family do!I’m serving this ice cream cake at a family gathering on Friday night and I just know everyone is going to love it! I think I might have to hide a piece in the freezer for some midnight munching once everyone has gone home and the dishes are done

Cappuccino Ice Cream Cake {no-churn}

Gluten Free | Makes one 7-inch cake | Leftovers can be kept in the freezer for about two weeks.

Note: Start this recipe at least a day in advance. Beans require 8 hours of soaking and cake requires 8 hours to set properly.

A note on coffee: caffeine doesn’t affect my sleep, but you can easily use decaf if you need to!

Ingredients

For the coffee ice cream

• 2 cups (500mL) cold full-fat whipping cream
• 1/2 cup whole coffee beans
• 400g tin condensed milk
• 1 teaspoon vanilla essence
• A few drops of brown food colouring (optional)

For the vanilla ice cream ‘froth’

• 1 cup (250mL) cold full-fat whipping cream
• 200g (1/2 tin) condensed milk
• 2 teaspoons vanilla essence

To decorate

• 100 grams dark chocolate, grated

Method

1. Place cold whipping cream and coffee beans in a small mixing bowl and mix well. Cover with plastic wrap and place in the fridge for at least 8 hours or overnight.
2. Line a 7-inch round cake tin with a few layers of plastic wrap. Set aside until required. Clear a level space in your freezer that will fit the cake tin.
3. Strain cream, press down on the coffee beans to extract the liquid from them. Discard beans.
4. Place cream into the bowl of standmixer fitted with the whisk attachment (or into a large bowl and use a handmixer). Add the condensed milk, vanilla essence, and brown food colouring (if using).
5. Whip mixture on medium high until you reach stiff peaks, about 3 minutes.
6. Gently scrape into the prepared cake tin, level the top, and place into the freezer. Freeze for three hours.
7. To make the vanilla layer place cream, condensed milk, and vanilla extract into the bowl of standmixer fitted with the whisk attachment (or into a large bowl and use a handmixer).
8. Whip mixture on medium high until you reach stiff peaks, about 3 minutes.
9. Spoon vanilla layer over the coffee layer and gently smooth the top. Freeze for one hour.
10. Sprinkle over grated chocolate and freeze the whole cake for at least another 3 hours.
11. Serve with more grated chocolate, or a great cup of coffee!

This post was created in partnership with Di Bella Coffee. I received products and compensation for my work, but all opinions and poor musical choices are my own. Thank you for supporting the brands who keep Thoroughly Nourished Life running (and eating).