Decadent Coffee and Chocolate Ice Cream Trunk
A luxurious layered dessert blending coffee and dark chocolate. Features whipped coffee cream, biscuit layers, and glossy chocolate ganache with nut toppings. No-cook, freezer-friendly recipe perfect for special occasions.
Ingredients
- 500 ml 2 cups + 2 tbsp whipping cream (35% fat), very cold
- 200 g sweetened condensed milk
- 2 scoops 4–6 g or 2 tsp instant coffee (or 1 espresso shot, cooled)
- 100 g dark chocolate finely chopped
- 80 g mixed nuts walnuts, hazelnuts; optional
- 200 g plain sweet biscuits like María or Digestive
- 200 –250 g dark or semi-sweet chocolate for coating, chopped
- 150 –200 ml heavy cream
- 1 –2 tbsp butter optional, for ganache shine
- 150 –200 g mixed nuts walnuts, hazelnuts, almonds, for topping
Instructions
- Dissolve instant coffee in 1–2 tbsp hot water or use cooled espresso. Cool.
- In a chilled bowl, whip cream until soft peaks form.
- Add condensed milk while whipping to medium-stiff peaks.
- Gently fold in cooled coffee, chopped chocolate (from filling), and optional nuts.
- Line a loaf pan with plastic wrap.
- Spread 1 cm coffee cream layer, add biscuits, repeat layers (end with cream), freeze 6–8 hours.
- Heat cream for ganache, pour over chopped chocolate until smooth. Let cool slightly.
- Unmold frozen trunk, cover with ganache, press nuts on top. Freeze 30–60 minutes to set.
Notes
Chill bowl and beaters before whipping cream.
Use instant espresso powder for stronger coffee flavor.
Use instant espresso powder for stronger coffee flavor.