Irish Coffee Ice Cream Cake

I know I've been posting a lot about frozen desserts lately - but well, it's the season for it! Here's yet another one, a delicious dessert that's really easy to prepare in advance. In fact, it's an ice cream cake that doesn't require an ice cream maker - always a plus! Since the ice cream contains alcohol, it won't freeze rock solid so you don't need to pull it out of the freezer long before cutting and serving. It will be just right as it is.

The recipe originally comes from a lovely little book called "Slutet Gott" (translates to something like "good in the end") that's from Sweden's largest food magazine Allt om Mat.

Use irish whiskey if you have it - I used Bushmills, Jameson would be another good choice. If it'd be good in an actual Irish Coffee, it'll be good here!

This is an entry for Yum Sugars Ice Cream Challenge - can't wait for the round-up, I bet there'll be tons of great ice creams!

Irish Coffee Ice Cream Cake
Serves 10

cake:
250 g almond paste
2 egg whites
2 tbsp cocoa powder

ice cream:
400 ml heavy/double cream (35-40% fat)
2 tbsp instant coffee
100 ml (0.4 cups) powdered sugar
2 egg yolks
2 tbsp whiskey

Grate the almond paste and mix with cocoa and egg whites until smooth. Spread into a greased springform pan (line the bottom first with parchment paper if you're at all nervous about getting the cake out) and bake at 175°C for 12-15 minutes. Remove the cake from the tin and let it cool completely on a rack. Wash the pan.

When the cake is cooled, put it back in the now-clean pan. Beat the cream with powdered sugar and instant coffee until it's really thick. Stir in egg yolks and whiskey. Pour this on top of the cake, cover with plastic foil and freeze over night or for at least four hours.

Serve with a little bit of cocoa powder on top, or with chocolate covered coffee beans.

Recipe in Swedish:
Irish Coffee glasstårta