B-52 Ice Cream Cake

Total Time: 5 hrs 35 mins Preparation Time: 30 mins Cook Time: 5 hrs 5 mins

Ingredients

• Servings: 12
• 2 cups chocolate wafer crumbs
• 1/3 cup unsalted butter, melted
• 3 cups chocolate ice cream
• 2 tablespoons irish cream
• 1 tablespoon frozen orange juice concentrate
• 2 teaspoons instant coffee granules
• 4 cups vanilla ice cream, divided
• 1 tablespoon orange-flavored liqueur (i used triple sec)

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
• 3 firmly press over the bottom and about 1" up the sides of a 9" springform pan.
• 4 bake in the centre of the oven until firm, 5 to 7 minutes.
• 5 place in the freezer to cool, about 20 minutes.
• 6 when the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
• 7 drizzle with the irish cream liqueur and mix it in as best you can. don't let the ice cream melt completely. it should resemble a very thick milkshake.
• 8 spoon into the cooled crust and spread evenly.
• 9 freeze until firm on top, about 15 minutes.
• 10 meanwhile, measure out the orange juice concentrate into a small bowl to soften.
• 11 in another small bowl, stir the coffee granules with 1 teaspoons warm water.
• 12 when the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
• 13 stir in the coffee and dollop over the chocolate layer, then spread over the top.
• 14 freeze until the top is firm, about 15 minutes.
• 15 place the remaining 2 cups of vanilla ice cream into another bowl.
• 16 stir in the orange juice concentrate and orange-flavoured liqueur.
• 17 dollop over the coffee layer, then evenly spread over the top.
• 18 tightly cover with plastic wrap and freeze until firm, at least 4 hours.
• 19 for easy serving, place the cake on the counter and uncover.
• 20 let sit for about 10 minutes, just until you can slice.
• 21 garnish with chocolate curls or orange slices if desired.