Kahlua Ice Cream Cake

Break half of the cookies and put them in the hand mixer form. Prepare into fine crumbs. Do the same with the other half. Mix melted butter and crumbs in hand mixer, repeatedly turning on and off (pulse method).

Press crumb mixture evenly onto the bottom and up the sides of a 26-cm cake springform pan. Bake at 160 °C for 10 minutes.

Cool completely.

Heat 6 tbsp Kahlua with the espresso powder in a small saucepan until the powder is completely dissolved. Add the chocolate and the tbsp. butter and stir until melted.

Cool completely.

Put the vanilla ice cream in a wide dish and let it thaw a little.

Add 2 tbsp Kahlua, mix with an electric mixer (or in a food processor).

Spread on chocolate crumb base and place in freezer until frozen solid. Spread chocolate mixture on top, freeze again.

Mix chocolate ice cream the same way as vanilla ice cream with 2 tbsp Kahlua, spread on chocolate layer, freeze until firm.

To serve, pipe a whipped cream rim on top of the cake using a piping bag.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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