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Parve
Easy
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Calling all coffee lovers to enjoy a sweet, rich, and decadent dessert lekavod Yom Tov! It starts with a coffee cookie base, topped with a store-bought or easy homemade vanilla ice cream, and garnished with a fudge sauce with a creamy velvety texture that’s irresistibly delicious.
1 (16-oz./450-g.) container (parve) vanilla ice cream (or 1 batch homemade ice cream), slightly defrosted
1/2 cup light brown sugar
1/3 cup coconut oil or trans-fat free margarine
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon Gefen Almond Extract
4 teaspoons instant coffee granules dissolved in 1 and 1/2 teaspoons pareve milk, such as Gefen Almond Milk
1 cup + 2 full tablespoons flour (I used Shibolim White Spelt but any flour works)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mini chocolate chips, minimum 60% cacao solids
1/4 cup pareve whipping cream (unwhipped)
2 and 1/2 tablespoons Gefen Honey
1 tablespoon decaf coffee granules dissolved in 2 tablespoons water
2 and 1/2 tablespoons brown sugar
2 tablespoons Gefen Cocoa Powder
1/2 teaspoon salt (don’t leave this out!)
4 ounces (110 grams) good-quality pareve chocolate, divided
1 tablespoon coconut oil
1/2 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a Gefen Parchment-lined baking sheet. Cut a piece of parchment paper to fit the bottom of a nine-inch (23-centimeter) springform pan and set in place.
In the bowl of a mixer, place sugar, coconut oil or margarine, egg, and extracts and mix until fully combined. Add instant coffee dissolved in pareve milk.
In a small bowl, whisk together flour, baking soda, and salt and add to the mixing bowl; mix to combine. Fold in the chocolate chips. Spread a thin layer to cover the parchment placed in the springform pan. Spread the remaining dough onto reserved baking sheet (it doesn’t have to fill the full sheet or be neat).
Place both pans in the oven and bake for 10 minutes. Remove and cool. Break the baking sheet slab into small pieces and mix gently into a container of store-bought (or homemade) vanilla ice cream (you can set aside a handful of crumbs to use as a garnish over the fudge).
Spread the ice cream in a nice, thick layer on top of the springform cookie base. Place in freezer until serving.
In a small pot, place the whipped topping, honey, dissolved coffee, brown sugar, cocoa, and salt. Whisk together.
Place over medium heat and bring to a slow boil, stirring constantly. Let boil for five minutes, stirring occasionally — mixture will thicken. Remove from heat.
Add half the chocolate and stir until melted. Add remaining chocolate and stir again. Add coconut oil and vanilla and whisk together until incorporated. Pour into a small container and freeze until using. (This can be done a few weeks in advance.)
Warm fudge before pouring (with a spoon) over ice cream — it’s very rich so a little goes a long way.
Food and Prop Styling by Mindy Rubin
Photography by Felicia Perretti
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Could I just put the fudge on right away and then freeze it? Or does the fudge need to be added warm when serving?