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Ice cream cake is the magic of childhood, but this ooey gooey one is full of coffee flavor too! This coffee ice cream cake will be the best chocolate decadence you’ll experience!
Who doesn’t love ice cream cake? I mean, what’s not to love? Ice cream, cake, yes please! I love this recipe because it’s full of chocolate decadence with the added luxury of coffee flavor AND it makes a great treat when it’s hot out. I love this idea better than ice cream cakes with a hard crust on the bottom. It’s creamy and dreamy and soft and pillowy. All the best qualities for dessert!
You can finish it with other garnishes, but I love the chocolate sauce and how it oozes over the sides and mixes in with the ice cream and makes it dreamy and oh so perfect! Although, you could get the same effect with caramel topping and it’s pretty dang good too. I mean, be creative and think about the chocolate and mocha flavorings you already have going on. If it pairs with that, go for it!
I love that you can make it ahead of time and leave it in the freezer until it’s needed. That’s the best part! And it’s fairly simple to do. Just get some store bought ice cream, bake a quick single layer of cake, stack it up and voila, you have a stunning dessert that will wow your friends and family! So easy and so fun!
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Remember to allow yourself plenty of time to freeze the layers before you wrap and freeze the whole dessert. This makes your layers prettier and your finished cake a lot sturdier.
Mocha ice cream cake
- - 1 cup of dark chocolate;
- - 3/4 cup sugar;
- - 1/4 cup brown sugar;
- - 1/2 cup unsalted butter
- - 3 eggs;
- - 2/3 cup all purpose flour
- - 1/2 teaspoon of fine sea salt;
- - 2 cups of coffee ice cream;
- - 2 cups of vanilla ice cream;
- - chocolate topping for decoration.
Break the chocolate, cut the butter into cubes, dump in a bowl, and add sugar
Gently melt chocolate with sugar and butter in a water bath. Once the mixture is smooth and melted, remove from heat and set aside.
Stir in the eggs one at a time.
Add all-purpose flour and salt. Continue beating until there are no dry streaks of flour left.
Grease the form well with oil (you can cover it with parchment), pour out the dough.
Bake for 20-25 minutes at 400 degrees. The center should not shake and a toothpick inserted in the middle should come out clean. Allow to cool or set in the refrigerator
Insert the mold, place the cake in the bottom, add a layer of coffee ice cream. Freeze for several hours. Add a layer of vanilla ice cream, cover and freeze for several hours. Before serving, remove cover and outer film and decorate with chocolate topping.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 107mgSodium: 150mgCarbohydrates: 46gFiber: 2gSugar: 37gProtein: 5g
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