STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING

Strawberry-Coffee Ice Cream Cake with Bananas and Espresso Whipped Cream Frosting image

Provided by Food Network Kitchen

Time 5h

Yield 8 servings

Number Of Ingredients 10

Previous Next

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
2 bananas, sliced
1 quart strawberry ice cream, softened
1 quart coffee ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.