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Ingredients
US|METRIC
14 SERVINGS
- 6 oz. ladyfingers (soft)
- 1/2 cup coffee liqueur (or strong brewed coffee)
- 6 oz. semi-sweet chocolate morsels
- 14 oz. sweetened condensed milk
- 1 1/2 qt. Breyers® Coffee Ice Cream
- 8 oz. mascarpone (chilled or 8 oz cream cheese, softened)
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1 cup frozen whipped topping (thawed, or 1 cup fresh whipped cream)
- 1 tsp. unsweetened cocoa powder
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Directions
- Line bottom and sides of 9-inch springform pan with ladyfingers; brush with coffee liqueur. Freeze at least 20 minutes.
- Meanwhile, in small bowl, combine melted chocolate with sweetened condensed milk; chill 10 minutes.
- Scoop 1/2 of the Breyers® Coffee Ice Cream into prepared pan, pressing to form an even layer. Evenly top with chocolate mixture. Scoop in remaining Ice Cream, pressing to form an even layer. Cover and freeze 5 hours or overnight.
- To serve, remove ring from pan and arrange cake on serving platter.
- Beat, mascarpone, sugar and vanilla in mixing bowl with electric mixer; fold in whipped topping. Evenly spread over Ice Cream layer, then sprinkle with cocoa powder.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol50mg17% |
Sodium115mg5% |
Potassium200mg6% |
Protein6g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber<1g4% |
Sugars30g |
Vitamin A6% |
Vitamin C2% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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