Name: Coconut Coffee Marbled Ice Cream Cake
Cook time: 40 min
Total time: 3 1/2 hr
Yield: Makes 10 servings
Ingredients: 3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers); 1 teaspoon instant-espresso powder; 2 tablespoons unsalted butter, melted; 1 pt premium coffee ice cream, softened slightly; 1 pt premium coconut sorbet, softened slightly; 3 tablespoons heavy cream; 1 tablespoon light corn syrup; 1 tablespoon packed dark brown sugar; 1 teaspoon unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1 tablespoon unsalted butter; 1 teaspoon vanilla; a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold; parchment paper; an offset metal spatula

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Coconut Coffee Marbled Ice Cream CakeMartyn Thompson

This frozen dessert, based on the sweet flavors of Vietnamese coffee, will have adults clamoring like children. Each slice delivers an over-the-top mix of ice cream, fudge, and cookie crust.

Cooks' notes:

·Sauce can be made 1 week ahead and cooled completely, uncovered, then chilled in an airtight container or jar. Reheat before using.
·Cake keeps, wrapped well in plastic wrap and then in foil, 3 days.

Recipe notes

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