Latte Cup Ice Cream Cake

Votes: 1

Time: 3 hours.
Complexity: average
Servings: 8-10

All your guests will think they're getting a large glass of delicious latte topped with foam, but in reality, it's a unique ice cream cake. To make it, carefully remove the packaging from a cardboard tub of coffee ice cream, sandwiching the ice cream in three places with a chocolate brownie crust. The entire structure is then wrapped in fondant, resembling a cup. Whipped cream will become the coffee foam. For ease of preparation, bake the crust using store-bought brownie mix. This unusual surprise will be appreciated by all coffee and ice cream lovers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (552 g) of dry brownie mix (+ all necessary additional ingredients)
1 cardboard bucket (800 g) of coffee ice cream
340 g of white mastic
Powdered sugar, for dusting
1.5 cups chilled heavy cream
1.5 tbsp. unsweetened cocoa powder
2 tsp dry instant espresso

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, coffee ice cream, mastic, powdered sugar, cream, cocoa, coffee

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with foil and spray with cooking spray. Prepare the brownie mixture, pour it into the pan, and bake according to package directions. Let cool, then remove from the pan.
Cut three circles from the brownie: one to fit the bottom of the ice cream bucket (7.5 cm), one to fit the middle of the bucket (9.5 cm), and one to fit the top (11 cm).

Carefully remove the ice cream container and take out the ice cream without damaging it. Cut it in half crosswise.
Assemble the cake upside down on a baking sheet as shown: place the largest brownie on the plate, then the wider half of the ice cream, top with the medium brownie, then the remaining ice cream, and top with the smallest brownie circle. Freeze for 1 hour.
On a work surface dusted with powdered sugar, roll out the fondant into a 20 x 37 cm rectangle. Trim one long side to make it straight, then fold down the edge by about 0.3 cm to form the rim of the glass.
Whip 1 cup heavy cream in a bowl until medium peaks form; spread over the top and sides of the cake. Wrap with fondant, placing the rim at the bottom edge of the cake. Trim any excess; set aside. Return the cake to the freezer.
Stir cocoa powder into the reserved fondant until it browns evenly. Roll it out into a 6x32 cm (2.5 x 13.5 in) sheet. Trim the long sides so they are straight, then use a skewer to make grooves in the fondant, spaced 0.5–1 cm apart.
Whip the remaining 1/2 cup heavy cream until very soft peaks form. Transfer a few spoonfuls to a zip-lock bag and snip off a small corner. Dissolve the espresso in 2 teaspoons of hot water, then fold into the remaining whipped cream.
Turn the cake over. Moisten the center of the "glass" with a little water and attach a brown stripe. Top with coffee whipped cream, then pipe zigzags of plain whipped cream and run a wooden skewer through them to create a coffee-themed design. Freeze until ready to serve.