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Coffee Ice Cream Cake

This Coffee Ice Cream Cake is a decadent frozen dessert made with a fudgy dark chocolate brownie base, creamy coffee ice cream, smooth vanilla ice cream, and a rich chocolate fudge topping. It is an impressive make-ahead dessert that’s perfect for birthdays, dinner parties, holidays, and coffee lovers.

  • Total Time: about 7 hours
  • Yield: 10 servings 1x

Ingredients

Scale

Brownie

  • 10 oz dark chocolate, chopped
  • ¾ cup granulated sugar (150 g)
  • ¼ cup packed dark brown sugar (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 coffee ice cream, homemade or store-bought
  • 1 pint vanilla ice cream, homemade or store-bought
  • 2 tablespoons chocolate fudge, homemade or store-bought

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch cake pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the chopped dark chocolate and butter together until smooth. Allow the mixture to cool slightly.
  3. Whisk the granulated sugar, brown sugar, and eggs together until well combined.
  4. Stir the slightly cooled chocolate mixture into the egg and sugar mixture.
  5. Fold in the flour and salt just until combined. Do not overmix.
  6. Spread the brownie batter evenly in the prepared pan.
  7. Bake until the edges are set and the center remains slightly fudgy. Cool completely.
  8. Soften the coffee ice cream until spreadable, then spread it evenly over the cooled brownie.
  9. Freeze until the coffee ice cream layer is firm.
  10. Soften the vanilla ice cream and spread it evenly over the coffee ice cream layer.
  11. Freeze the assembled cake until completely firm, preferably overnight.
  12. Drizzle the chocolate fudge over the top and return the cake to the freezer until the fudge is set.
  13. Let the cake sit at room temperature for a few minutes before slicing. Use a warm, dry knife for clean slices.

Notes

  • Author: Emmy Carter
  • Prep Time: 30 minutes
  • Chill/Freeze: 6 hours or overnight
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baked, frozen
  • Cuisine: American

Nutrition

  • Serving Size: 10 servings
  • Calories: 610 kcal per serving

Keywords: coffee ice cream cake, coffee ice cream dessert, ice cream cake, brownie ice cream cake, chocolate coffee dessert