Natalie of Good Girl Style is back today with a beautiful dessert that requires nothing more than time and ice cream. The beauty (and tastiness) is in how they’re arranged. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, peanut butter, ice cream, and coffee. Don’t miss her recent summery posts, about Coffee Granita and Easy Mango Sorbet with Coconut Cream.
In August we cling tightly to our beloved iced coffees, eschewing the hot brews until it’s downright cold outside. But when days are filled with back-to-school busy-ness and perhaps a chilly morning or two, we start to think of hot beverages again. That thought fades quickly, of course, when it’s nearly 90 degrees in the afternoon and we’re craving iced coffee again. What a cycle! A mocha layered ice cream cake is the perfect compromise for bringing these luxurious caffeinated flavors to life on a late-summer day.
The chocolate, coffee, and vanilla ice cream are reminiscent of a layered espresso-based mocha drink, and topped with whipped cream and chocolate-covered espresso beans, it is an indulgent treat. Use the best-quality ice cream you can afford. Since it’s the unequivocal star of this dessert, you can really taste the difference. Lining the pan with cling wrap makes removing the ice cream cake a snap. Dip your knife in hot water to keep the slices clean and serve immediately to minimize melting. Depending on the size of your loaf pan, you might not need all of the ice cream, but it’s better to have too much than too little! You know what to do with the leftovers.