Summer keeps getting later and later here in Oregon… and you guys know I have no problem with that 🙂 It’s inspired me to make a very fun dessert in partnership with my friends at Sorbabes – and you will NOT believe how easy it is!
This post is brought to you by Sorbabes! All of my opinions are my own, but I don’t accept sponsorship from brands who I would not use in my own house. Please feel free to ask me any questions you might have!
So – who out there has memories of ice cream cake growing up?? I LOVED ice cream cake – especially the ones with a chocolate cookie layer – and if memory serves, we had them for just about every end-of-sports-season celebration in elementary and middle school.
I don’t know about you, but I never got tired of it! I have such fond memories. But you know, if I were going to make a grown-up version, I might make a few small tweaks 🙂
First of all – I’d add something fruity! I was always in it for the chocolate layers on those old-school cakes. I’d rather replace the vanilla layers with something a little more assertive.
Second – More ganache. Because of course!
Third – Smaller serving size! Once upon a time, as kids, we could eat basically any desserts we wanted, in any volume. Since becoming an adult, I’m way more into bite-sized desserts. Both because it’s healthier, and because I just can’t eat that much! I’d rather have a few smaller bites of something truly fantastic than a huge plate of something mediocre.
So… what does that all make? These Chocolate Passionfruit Mini Ice Cream Cakes!
I’ve used a chocolate cookie crust, a thick layer of Sorbabes’ delectable Passionfruit sorbet, some serious ganache, and chocolate shavings and edible flowers on top for the ultimate decadent grown-up ice cream cake. The tart sorbet is the perfect contrast to dark chocolate ganache. My husband and I split one of these, and we were both trying to get the perfect ratio of ice cream, chocolate and cookie layer. As you can see from the pics, I still have one more in the freezer, and I’m tempted to get it out RIGHT NOW 🙂
P.S., You can find the mini springform pans I used here – and if you don’t want to use them, you could make 4 cakes in a muffin tin!
- 1 cup chocolate graham crackers
- 2 Tbsp. butter, melted
- Sorbabes Passionfruit Sorbet
- 2 oz. semi-sweet baking chocolate, roughly chopped
- 2 oz. heavy cream
- Chocolate shavings from the baking chocolate bar (optional)
- Edible flowers (optional)
- Preheat the oven to 350 degrees.
- Finely grind the chocolate graham crackers in a food processor or in a sealed ziploc bag. Stir together carefully with melted butter so all crumbs have been mixed with butter, then press into the bottom of two miniature springform pans lined with parchment paper. Bake for ten minutes.
- When the cookie layer comes out of the oven, allow it to cool and take the sorbet out of the freezer. When the crust is just slightly warm to the touch, scoop out some sorbet and press about a ¾ inch layer on top of the cookie crust for each cake. Return to the freezer and freeze until solid again, about 3-4 hours.
- Finally, after the cakes have refrozen, make the ganache: In a double boiler, heat the chocolate and cream until the chocolate is mostly melted, whisking frequently. When the chocolate is mostly melted, remove from the heat and continue whisking until the chocolate has melted completely and the ganache is smooth and glossy. Allow to cool for 5-10 minutes to thicken.
- Finally, bring the cakes out of the freezer and remove the sides. Top with ganache and allow it to run down the sides of the cakes in some places. Briefly (10 minutes) place back in the freezer to allow the ganache to harden.
- Top with chocolate shavings and edible flowers before serving.