1. How do I keep the brownie layer from becoming too hard in the freezer?

The brownie will naturally firm up when frozen, but you can keep it softer by substituting half of the butter in the brownie recipe with coconut oil . Coconut oil has a lower melting point, which makes the base easier to slice and chew even when frozen.

2. Can I make coffee ice cream cake ahead of time?

Absolutely! In fact, this dessert is perfect for making in advance. You can prepare it up to 2 weeks ahead , as long as it’s tightly wrapped or stored in an airtight container. This makes it ideal for birthdays, parties, or holidays where prep time is limited.

3. What’s the best way to serve this ice cream cake?

Let the cake sit at room temperature for 5–10 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry for clean cuts. Serve immediately for the best texture and flavor.

4. Can I use different flavors besides coffee and vanilla?

Definitely! The beauty of this recipe lies in its flexibility. Swap the coffee ice cream for mocha, caramel, or even hazelnut gelato. You can also experiment with cookies and cream, chocolate chip, or pistachio for the top layer. Just make sure the flavors complement each other.

Coffee Ice Cream Cake – Best Frozen Dessert Recipe

Name: Coffee Ice Cream Cake
Prep time: 35 min
Cook time: 25 min
Total time: 6 h
Cuisine: American
Ingredients: 10 oz dark chocolate, chopped: for a rich, fudgy brownie base; 3/4 cup granulated sugar (150g): adds sweetness to the brownie; 1/4 cup dark brown sugar, packed (50g): adds moisture and depth of flavor; 1/2 cup unsalted butter (113g): provides richness and structure to the brownie; 3 large eggs, room temperature: bind the brownie batter; 2/3 cup all-purpose flour (87g): gives structure to the brownie; 1/2 tsp fine sea salt or kosher salt: balances sweetness; 1.5 pints (0.75 quart) coffee ice cream: the bold, creamy centerpiece of the cake; 1 pint (0.5 quart) vanilla ice cream: balances the coffee flavor with a sweet contrast; 2 tbsp chocolate fudge: swirled into the vanilla layer for added richness

Description

This decadent Coffee Ice Cream Cake layers a rich brownie base with creamy coffee ice cream, vanilla ice cream swirled with chocolate fudge, and is the perfect frozen treat for coffee lovers. Easy to assemble and freezer-friendly, it’s ideal for celebrations or indulgent desserts.

Ingredients

Scale

10 oz dark chocolate, chopped: for a rich, fudgy brownie base
3/4 cup granulated sugar (150g): adds sweetness to the brownie
1/4 cup dark brown sugar, packed (50g): adds moisture and depth of flavor
1/2 cup unsalted butter (113g): provides richness and structure to the brownie
3 large eggs, room temperature: bind the brownie batter
2/3 cup all-purpose flour (87g): gives structure to the brownie
1/2 tsp fine sea salt or kosher salt: balances sweetness
1.5 pints (0.75 quart) coffee ice cream: the bold, creamy centerpiece of the cake
1 pint (0.5 quart) vanilla ice cream: balances the coffee flavor with a sweet contrast
2 tbsp chocolate fudge: swirled into the vanilla layer for added richness

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Instructions

Preheat oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper and lightly grease.
Over a double boiler, melt 8 oz of chopped chocolate, both sugars, and butter. Stir until smooth and let cool slightly.
Whisk in eggs, one at a time, into the cooled chocolate mixture until fully incorporated.
In a separate bowl, whisk flour and salt. Fold into the chocolate batter along with remaining 2 oz of chopped chocolate until combined.
Pour batter into prepared pan and bake for 20–25 minutes, until a toothpick comes out clean. Cool completely.
Line a cake ring mold or springform pan with acetate and place the brownie at the bottom.
Soften the coffee ice cream (homemade or store-bought) and spread evenly over the brownie layer. Freeze for 2–3 hours or until firm.
Spread softened vanilla ice cream on top of the coffee layer. Dollop chocolate fudge and swirl it gently. Freeze for at least 3 hours or overnight for best results.
Unmold the cake, remove acetate, and slice using a warm, sharp knife. Serve immediately and enjoy!

Notes

Use coconut oil in the brownie base for a softer texture after freezing.
Allow the cake to sit at room temperature for 5–10 minutes before slicing.
Dip the knife in hot water for clean cuts.
The cake can be stored tightly wrapped in the freezer for up to 2 weeks.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-Bake / Baked Base
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 538
Sugar: 47g
Sodium: 209mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 61g
Fiber: 4g
Protein: 8g
Cholesterol: 105mg