Go Back

Coffee and Fudge Ice Cream Cake

A luscious layered dessert featuring a crunchy chocolate base, aromatic coffee ice cream, and a light vanilla topping, perfect for savoring slowly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs
  • 1/3 cup unsalted butter, melted
Ice Cream Layers
  • 1 quart coffee ice cream, slightly softened
  • 1 cup hot fudge sauce, divided Warm half until spreadable
  • 1/2 cup mini chocolate chips
  • 1/2 cup crushed chocolate-covered espresso beans (optional)
  • 1 quart vanilla ice cream, slightly softened
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
Garnish
  • Chocolate shavings or cocoa powder For garnish

Method
 

Preparation
  1. Line a 9-inch springform pan with parchment paper, pressing it up the sides.
  2. Mix chocolate cookie crumbs and melted butter until combined, then press firmly into the bottom of the pan. Freeze for 15 minutes.
  3. Spread softened coffee ice cream evenly over the chilled crust and freeze for 30 minutes.
  4. Warm half of the hot fudge slightly until spreadable, then spoon it over the coffee layer in glossy ribbons. Sprinkle mini chocolate chips and crushed espresso beans across the surface and freeze for another 30 minutes.
  5. Spread vanilla ice cream evenly on top of the fudge layer and drizzle the remaining hot fudge over the vanilla layer. Freeze for at least 4 hours, or until fully firm.
Serving
  1. Just before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Remove the cake from the springform pan, spread whipped cream over the top, and finish with chocolate shavings or cocoa powder.
  3. Slice with a warm knife for the cleanest layers and serve immediately.

Notes

To enhance texture, serve on chilled plates. For easier slicing, warm the knife under hot water. The cake can be stored tightly wrapped in the freezer for up to two weeks.