Satisfy your sweet tooth and coffee cravings with this indulgent Coffee Ice Cream Cake! Featuring a rich brownie base, creamy layers of coffee and vanilla ice cream, and swirls of luscious chocolate fudge, this dessert is a perfect treat for coffee lovers and dessert enthusiasts alike.
Ingredients:
Brownie Base:
10 oz dark chocolate, chopped
¾ cup granulated sugar (150 g)
¼ cup dark brown sugar, packed (50 g)
½ cup unsalted butter, sliced into tablespoons (113 g)
3 large eggs, room temperature
⅔ cup all-purpose flour (87 g)
½ teaspoon fine sea salt or kosher salt
Ice Cream Components:
1.5 pints (0.75 quart) homemade or store-bought coffee ice cream
1 pint (0.5 quart) homemade or store-bought vanilla ice cream
2 tablespoons chocolate fudge, homemade or store-bought
Instructions:
For the Brownie Base:
Preheat the oven to 375 °F (190 °C). Line an 8-inch round cake pan with parchment paper, lightly grease the pan, and set aside.
Melt 8 oz of chopped chocolate with granulated sugar, dark brown sugar, and butter over a double boiler (bain-marie). Stir until smooth, then remove from heat and let cool slightly.
Add eggs one at a time to the cooled chocolate mixture, whisking well after each addition. In a separate bowl, whisk together flour and salt, then fold into the chocolate mixture along with the remaining 2 oz of chopped chocolate.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until the center is set and a toothpick inserted comes out clean. Cool for 5 minutes before unmolding. Allow to cool completely on a wire rack.
For Assembly:
Prepare a cake ring mold on a parchment-lined baking sheet and line it with acetate. Place the cooled brownie at the bottom of the mold.
Spread the coffee ice cream over the brownie. If using homemade ice cream, spread it freshly spun and slightly soft. For store-bought, soften in a stand mixer until spreadable before adding. Cover with plastic wrap and freeze for 2-3 hours or until solid.
Add the vanilla ice cream layer using the same method as above. Spread evenly, then dollop chocolate fudge over the vanilla layer. Swirl the fudge into the ice cream with a knife. Cover with plastic wrap and freeze for another 3 hours or overnight.
Remove the cake from the freezer, gently remove the metal ring and acetate. If the cake begins to melt, cover and return to the freezer.
Slice with a sharp knife. The brownie layer will soften as you enjoy the cake. Serve immediately and store leftovers well-wrapped in the freezer.
Serving Tips:
Thaw Before Serving: Allow the cake to sit at room temperature for 10-15 minutes before slicing. This will make cutting easier and improve the texture of the ice cream.
Use a Warm Knife: Dip your knife in warm water before slicing to get clean cuts through the cake layers. Wipe the knife clean between cuts to prevent melting and sticking.
Garnish: For an extra touch, garnish each slice with a drizzle of additional chocolate fudge, a sprinkle of cocoa powder, or a few coffee beans.
Portion Control: This rich dessert is best enjoyed in small portions. Serve with a small side of fresh fruit or a dollop of whipped cream if desired.
Storage Tips:
Wrap Well: Store leftover cake in the freezer wrapped tightly in plastic wrap or aluminum foil. You can also place it in an airtight container to prevent freezer burn.
Keep Frozen: The Coffee Ice Cream Cake should be kept in the freezer at all times. It will remain fresh for up to 2-3 weeks.
Avoid Re-Freezing: To maintain the best texture, avoid letting the cake thaw and then re-freezing it. This can affect the consistency of the ice cream layers.
Serve Straight from the Freezer: If the cake has been frozen for an extended period, let it sit at room temperature for a few minutes before serving to ensure the ice cream is scoopable.
Related Recipes:
FAQs:
Can I use store-bought brownie mix for the base?
Yes, you can use store-bought brownie mix if you prefer a quicker option. Prepare the mix according to the package instructions and bake in an 8-inch round cake pan. Make sure it is fully cooled before assembling the ice cream layers.
How can I make this cake dairy-free?
To make a dairy-free version, substitute the dairy ingredients with non-dairy alternatives. Use dairy-free dark chocolate, non-dairy butter, and dairy-free ice cream flavors. Ensure the fudge is also dairy-free or omit it if necessary.
Can I make this cake ahead of time?
Absolutely! You can prepare the Coffee Ice Cream Cake up to a week in advance. Store it tightly wrapped in the freezer. Just remember to let it sit at room temperature for a few minutes before serving to make slicing easier.
What should I do if the ice cream layers become too soft while assembling?
If the ice cream layers become too soft, return the cake to the freezer to firm up before proceeding with the next layer or swirling the fudge. Softened ice cream can be difficult to work with, so keeping it chilled ensures a better texture and easier handling.
Conclusion:
Treat yourself to a coffee-infused dessert that’s both rich and refreshing. This Coffee Ice Cream Cake is perfect for special occasions or as a delightful end to any meal. Enjoy the combination of chocolate, coffee, and creamy ice cream in every bite!
📖 Recipe:
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Coffee Ice Cream Cake
- Total Time: 7 hours (including freezing time)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in a luxurious Coffee Ice Cream Cake featuring a rich, homemade brownie base topped with creamy coffee and vanilla ice cream layers, all swirled with decadent chocolate fudge. Perfect for coffee lovers and dessert enthusiasts, this dessert offers a delightful blend of flavors and textures in every bite.
Ingredients
Brownie Base:
10 oz dark chocolate, chopped
¾ cup granulated sugar (150 g)
¼ cup dark brown sugar, packed (50 g)
½ cup unsalted butter, sliced into tablespoons (113 g)
3 large eggs, room temperature
⅔ cup all-purpose flour (87 g)
½ teaspoon fine sea salt or kosher salt
Ice Cream Components:
1.5 pints (0.75 quart) homemade or store-bought coffee ice cream
1 pint (0.5 quart) homemade or store-bought vanilla ice cream
2 tablespoons chocolate fudge, homemade or store-bought
Instructions
- Preheat the oven to 375 °F (190 °C). Line an 8-inch round cake pan with parchment paper and lightly grease it.
- Melt 8 oz of chopped chocolate with granulated sugar, dark brown sugar, and butter over a double boiler until smooth. Cool slightly.
- Add eggs one at a time to the cooled chocolate mixture, whisking after each addition. Fold in flour, salt, and remaining chopped chocolate.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out clean. Cool on a wire rack.
- Place a cake ring mold on a parchment-lined baking sheet and line it with acetate. Place the cooled brownie in the mold.
- Spread coffee ice cream over the brownie. Freeze for 2-3 hours.
- Add vanilla ice cream on top, dollop with chocolate fudge, and swirl. Freeze for an additional 3 hours or overnight.
- Remove from the freezer, gently remove the mold and acetate. Slice and serve.
Notes
Allow the cake to sit at room temperature for 10-15 minutes before slicing for easier cutting.
Use a warm knife to get clean cuts and prevent melting.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake, Frozen
- Cuisine: American
Nutrition
- Serving Size: 8-10 servings
- Calories: 450 kcal per serving
