Coffee Ice Cream Cake
Indulge in a delightful combination of rich brownie and creamy coffee ice cream with this Coffee Ice Cream Cake. Perfect for any occasion, this cake is layered with homemade (or store-bought) coffee and vanilla ice cream, creating a decadent treat that coffee lovers will adore. Here’s how you can create this show-stopping dessert at home.
Ingredients:
For the Brownie:
- 🍫 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
For the Ice Cream Layers:
- 🍦 1.5 pints (0.75 quart) homemade coffee ice cream, or store-bought
- 🍦 1 pint (0.5 quart) homemade vanilla ice cream, or store-bought
- 🍫 2 tablespoons chocolate fudge, homemade or store-bought
Instructions:
For the Brownie:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper and lightly grease the pan. Set it aside. 🏺
- Melt the Ingredients: Using a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate, both sugars, and butter until smooth. Once melted, remove from heat and let it cool slightly. 🍫
- Add Eggs: After cooling, add the eggs one at a time to the chocolate mixture, whisking each time until fully incorporated. 🍳
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add this flour mixture along with the remaining 2 oz of chopped chocolate to the batter, folding until no dry streaks remain. 🍚
- Bake the Brownie: Pour the brownie batter into the prepared cake pan. Bake for 20-25 minutes, or until the center of the brownie no longer jiggles and a toothpick inserted into the center comes out clean. Let it cool in the pan for about 5 minutes. 🕒
- Cool the Brownie: Run a mini offset spatula around the edges of the brownie to unmold it, then place it on a wire rack to cool to room temperature. 🧁
For the Assembly:
- Prepare the Cake Ring Mold: Place a cake ring mold on top of a parchment-lined baking sheet. Line the cake ring mold with acetate. Place the cooled brownie on a cake board and insert it inside the ring mold. 🍰
- Add Coffee Ice Cream Layer:
- For Homemade Ice Cream: Spread the freshly spun, slightly soft coffee ice cream on top of the brownie layer. Cover with plastic wrap and freeze for 2-3 hours, or until solid. ❄️
- For Store-Bought Ice Cream: Soften the ice cream by beating it in a stand mixer with a paddle attachment until spreadable but still cold. Spread it on top of the brownie layer. Cover with plastic wrap and freeze for 2-3 hours, or until solid. ❄️
- Add Vanilla Ice Cream Layer: Remove the cake from the freezer and add the vanilla ice cream layer using the same method as above. Spread the vanilla ice cream into an even layer. Dollop the chocolate fudge over the vanilla layer, then swirl the chocolate into the ice cream using a knife. Cover with plastic wrap and return to the freezer for another 3 hours, or preferably overnight. 🍦
- Final Touches: Remove the cake from the freezer, gently remove the metal cake ring mold, and carefully peel off the acetate strip. If the cake starts to melt, cover it with plastic wrap and return it to the freezer. 🧊
- Serve: Use a sharp knife to cut into the cake. The brownie layer may be a bit stiff, but it will soften as you enjoy the ice cream cake. Serve immediately and savor each bite! 🍽️
Note: Keep any leftovers well wrapped and stored in the freezer.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes (plus freezing time)
Servings: 8-10 servings
Whether you’re celebrating a special occasion or simply craving a sweet treat, this Coffee Ice Cream Cake is sure to impress. The combination of rich brownie and creamy ice cream layers makes it a dessert you’ll want to make again and again. Enjoy!
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Coffee Ice Cream Cake
- Total Time: 50 minutes
- Yield: 8-10
Ingredients
For the Brownie:
🍫 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
For the Ice Cream Layers:
🍦 1.5 pints (0.75 quart) homemade coffee ice cream, or store-bought
🍦 1 pint (0.5 quart) homemade vanilla ice cream, or store-bought
🍫 2 tablespoons chocolate fudge, homemade or store-bought
Instructions
For the Brownie:
1️⃣ Preheat your oven to 375°F (190°C). Line an 8-inch round cake pan with parchment paper and lightly grease the pan. Set it aside. 🏺
2️⃣ Using a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate, both sugars, and butter until smooth. Remove from the heat and allow it to cool slightly. 🍫
3️⃣ Add the eggs, one at a time, to the cooled chocolate mixture, whisking until each egg is fully incorporated. 🍳
4️⃣ In a separate bowl, whisk together the flour and salt. Add this flour mixture and the remaining 2 oz of chopped chocolate to the batter, folding until no dry streaks remain. 🍚
5️⃣ Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until the center of the brownie no longer jiggles and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 5 minutes. 🕒
6️⃣ Run a mini offset spatula around the edges of the brownie to unmold it, then place it on a wire rack to cool to room temperature. 🧁
For the Assembly:
7️⃣ Place a cake ring mold on top of a parchment-lined baking sheet. Line the cake ring mold with acetate. Place the cooled brownie on a cake board and insert it inside the ring mold. 🍰
8️⃣ If using homemade coffee ice cream: Spread the freshly spun, slightly soft ice cream on top of the brownie layer. Cover with plastic wrap and freeze for 2-3 hours, or until the ice cream layer is solid. ❄️
9️⃣ If using store-bought ice cream: Soften the ice cream by beating it in a stand mixer fitted with a paddle attachment until spreadable but still cold. Spread it on top of the brownie layer. Cover with plastic wrap and freeze for 2-3 hours, or until solid. ❄️
🔟 Remove the ice cream cake from the freezer and add the vanilla ice cream layer using the same method as above. Spread the vanilla ice cream into an even layer. Dollop the chocolate fudge over the vanilla layer, then use a knife to swirl the chocolate into the ice cream. Cover with plastic wrap and return to the freezer for another 3 hours or, preferably, overnight. 🍦
1️⃣1️⃣ Remove the cake from the freezer, gently remove the metal cake ring mold, and carefully peel off the acetate strip. If the cake starts to melt, cover it with plastic wrap and return it to the freezer. 🧊
1️⃣2️⃣ Use a sharp knife to cut into the cake. The brownie layer may be a bit stiff, but it will soften as you eat the ice cream cake. Enjoy immediately! 🍽️
Note: Keep any leftovers well wrapped and covered in the freezer.
- Prep Time: 25 minutes
- Cook Time: 25 minutes