I picked up this simple, delicious, and very Italian cake on a visit to Angelo Brocato’s ice cream and confectionery in New Orleans. I am sure you will want to make this dessert over and over again. If you are going to freeze it, keep the taste fresh by wrapping it tightly in plastic.
For the Crust
12 chocolate graham cracker sheets (about 2 1/3 cups), crushed
3 tablespoons sugar
2 tablespoons espresso powder
Pinch kosher salt
5 tablespoons unsalted butter, melted and cooled
For the Filling
1 quart coffee ice cream
2 cups heavy cream
2 tablespoons sugar
1 cup sour cream
Preheat the oven to 350 degrees F.
Grind together the graham crackers, sugar, espresso powder, and salt
in a food processor to make fi ne crumbs. Add the melted butter with
the processor running, and pulse just to combine. Press the crumbs
into the bottom and up the sides of a buttered 8- inch pie plate, making
sure the crumbs are evenly distributed. Bake the crust until crispy,
about 10 to 12 minutes, then cool completely before fi lling.
Remove the ice cream from freezer to soften a bit while you make the
whipped cream. Whip the cream and sugar in a mixer fi tted with the
whisk attachment, to form soft peaks. Add the sour cream, and whisk
until just combined.
Spread the ice cream in an even layer over the crust. Dollop the
whipped- cream mixture on top, and spread upward to a dome shape.
Freeze overnight, or until the cream is frozen. To serve, cut with a
sharp knife dipped in hot water.