Coffee, Cookies and Cream Ice Cream Cakes

Updated: 17 April 2014 | Author:

Method

  1. Line 6 holes of a Texas muffin pan (1 cup capacity holes) individually with plastic wrap allowing over hang.
  2. Place vanilla ice cream, in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Fold through coffee beans with a spoon. Divide coffee ice cream evenly between 6 holes, smooth the top. Place in freezer while the next layer is prepared.
  3. Place Bulla Creamy Classics Cookies & Cream Ice Cream in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Spoon Bulla Creamy Classics Cookies & Cream Ice Cream onto coffee ice cream layer, smooth the top with a pallet knife. Return to freezer for 2 hours or until frozen.
  4. Lift out cakes one at a time, turn out into serving bowls and remove plastic wrap. Serve with a hot espresso poured over. (optional)
Coffee, Cookies and Cream Ice Cream Cakes

Ingredients

Serves 6