Name: Coffee Ice Cream Cake
Prep time: 45 min
Cook time: 25 min
Total time: 7 h
Cuisine: American
Ingredients: 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; 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

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

Cook Mode Prevent your screen from going dark

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