Caffe latte chocolate bar explosion ice cream cake from The Baker in Me (page 384) by Daphna Rabinovitch

  • vanilla ice cream
  • half and half cream
  • Show all ingredients...

  • EYB Comments

    Can substitute store-bought coffee ice cream for the book's "Coffee ice cream" specified in this recipe, and the book's "RIch chocolate ice cream" for vanilla ice cream specified in the recipe. Freeze for at least 4 hours or up to 2 weeks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought coffee ice cream for the book's "Coffee ice cream" specified in this recipe, and the book's "RIch chocolate ice cream" for vanilla ice cream specified in the recipe. Freeze for at least 4 hours or up to 2 weeks.

  • Zosia on June 19, 2019

    I used store bought ice cream in the recommended coffee and vanilla flavours so this was just an assembly project after the fudgy brownie base was baked. The ingredients seemed a little over the top but the cake was enormous and easily served 20. Everyone loved it. Father's Day 2019.

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