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14) No-Churn Espresso Affogato Ice Cream Cake (for the tired host)

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups heavy cream
  • 1 can 14 oz sweetened condensed milk
  • 2 tsp instant espresso powder
  • 1 cup strong brewed espresso cooled
  • 1 store-bought sponge cake or pound cake about 9x5 inches, sliced
  • 2 tbsp cocoa powder optional
  • Chocolate shavings for top optional

Method
 

  1. Whip the heavy cream until soft peaks form. Stir in condensed milk and espresso powder until smooth.
  2. Line a loaf pan with plastic wrap. Place a layer of cake slices in the bottom.
  3. Pour half the ice cream mixture over the cake. Freeze 1 hour.
  4. Add another cake layer, then the rest of the ice cream. Smooth top and freeze at least 4 hours or overnight.
  5. Just before serving, pour cooled espresso over slices and add chocolate shavings.