Frozen Mochachino Bars Recipes

Steps:

• Place all ingredients except for whipped cream in a blender and puree until smooth.
• Garnish with whipped cream and cocoa powder, if desired.

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

Steps:

• Prepare Chocolate Cookie Crust: In food processer with knife blade attached, pulse cookies and cinnamon until very finely ground.
• With food processor running, drizzle in butter until blended.
• With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-by-9 metal pan or glass baking dish.
• Place pan in freezer 15 minutes to firm crust.
• Prepare Ice Cream Filling: Spoon coffee ice cream over cookie crust.
• Place plastic wrap on ice cream; press down to spread evenly and to elimnate any air pockets.
• Remove plastic wrap.
• Sprinkle remaining crumb mixture over ice cream.
• Return pan to freezer for 15 minutes.
• Spoon vanilla ice cream over crumb layer.
• Place plastic wrap on ice cream and spread evenly; remove plastic wrap.
• Cover pan and freeze at least 6 hours or until firm.
• If not serving bars same day, wrap and freeze up to 2 weeks.
• To serve, uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing.