Home · Recipes · Ice Cream Cakes Coffee Ice Cream Cake Author: Maryanne CabreraPublished: Feb 28, 2016Updated: May 22, 2023 View Recipe29 ReviewsThis post may contain affiliate links. Read our disclosure policy. Coffee ice cream cake layers together a decadent brownie bottom topped with coffee ice cream and a layer of vanilla ice cream swirled with fudge. I’ve been feeling a bit nostalgic. As a result, I started craving one of my favorite childhood treats- ice cream cake. Here’s an updated adult version flavored with coffee ice cream! Coffee Ice Cream Cake Since my birthday was during the summer, ice cream cake was a requirement. As a kid, I LOVED mint chocolate chip. I’m not sure if it was the little chunks of chocolate scattered throughout the ice cream or the green color that I found so alluring. These days I’m all about coffee. Give me all the coffee: coffee mousse cheesecake, espresso chocolate cake, mint mojito coffee. This coffee ice cream cake is an ice cream cake for the big kids! Equipment & ToolsIce Cream Cake 101You will need: 8-inch ring mold (or a springform pan) Acetate strips (or wax paper) 8-inch cake board circle Homemade ice cream cake This ice cream cake starts with a brownie bottom. It’s your standard brownie recipe baked in an 8-inch cake pan. You could use any brownie recipe, including box mix to save time! Once the brownies have cooled, place it in a cake ring mold lined with an acetate strip. (If you don’t have a cake ring mold, you can also use a springform ring – the ones used to make cheesecake.) Depending on how wide your acetate strip is, you might need to tape them together to build a taller cake (like I have photographed above). Once the brownie is securely placed into the acetate lined cake ring, spread coffee ice cream inside. While I find it’s best to use homemade freshly-spun coffee ice cream, you can totally use softened store-bought ice cream. Assembly: Add brownie layer. Layer coffee ice cream on top. Freeze until almost frozen. Spread vanilla ice cream on top. Add dollops of chocolate fudge and swirl with vanilla. Place back in the freezer until top layer is frozen. Ice cream cakes may take a little more time and effort than a traditional cake, but well worth the effort! Regardless of the ice cream flavors, ice cream cake tastes like childhood. I immediately remember my pool party birthdays and weekends playing at the beach. Storage and Leftovers Cover and wrap the assembled ice cream cake well to ward off any unwanted flavors from seeping in. Ice cream cake keeps for about 2 weeks in the freezer. The brownie will slightly harden in the freezer. For a softer brownie, substitute half of the butter with coconut oil or vegetable oil. Coffee Ice Cream Cake 5 from 3 votes This coffee ice cream cake has a decadent brownie bottom topped with coffee ice cream and a layer of vanilla ice cream swirled with fudge.Yield: 8-inch cake Prep Time: 25 minutes minutesCook Time: 20 minutes minutesFreeze Time: 4 hours hoursTotal Time: 4 hours hours 45 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsBrownie:10 oz dark chocolate, chopped¾ cup granulated sugar (150 g)¼ cup dark brown sugar, packed (50 g)½ cup unsalted butter, sliced into tablespoons (113 g)* see note3 large eggs, room temp⅔ cup all-purpose flour (87 g)½ teaspoon fine sea salt or kosher saltIce Cream Components:1.5 pint (0.75 quart) homemade coffee ice cream, or store-bought1 pint (0.5 quart) homemade vanilla ice cream, or store-bought2 Tablespoon chocolate fudge, homemade or store-bought Instructions Brownie:Preheat oven to 375 °F. Line 8-inch round cake pan with parchment paper. Lightly grease cake pan and set aside.Over a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate with sugars and butter. Once mixture is smooth and melted, removed from double boiler and allow to cool slightly.Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is incorporated. In a small bowl, whisk together flour and salt. Add flour mixture and remaining 2 oz of chopped chocolate to batter. Fold to combine until there are no longer any dry streaks of flour.Pour into prepared cake pan. Bake for 20-25 minutes until center of brownies no longer jiggle and a toothpick inserted in center of brownie comes out clean. Allow to cool in pan for about 5 minutes. Run a mini offset spatula around the edges of brownie to unmold. Unmold brownie and place on a wire rack to cool to room temperature.Assembly:Place cake ring mold on top of a parchment lined baking sheet. Line cake ring mold with acetate. Place cooled brownie on top of the cake board and place inside the ring mold.If using homemade coffee ice cream: Use freshly spun ice cream while it is still a little soft. Spread on top of brownie layer. Cover with plastic wrap and keep in freezer for 2-3 hours, or until the ice cream layer is solid.If using store bought ice cream: Place ice cream in the bowl of a stand mixer fitted with a paddle attachment. Beat ice cream until softened and spreadable, but still cold. Spread ice cream on top of brownie layer. Cover with plastic wrap and keep in freezer for 2-3 hours, or until the ice cream layer is solid.Remove ice cream cake freezer and add vanilla ice cream layer using homemade/store bought direction above.Spread vanilla ice cream into an even layer. Dollop chocolate fudge over vanilla. Use a knife to swirl chocolate into ice cream. Cover with plastic wrap and return to freezer for another 3 hours, or until ice cream layer is solid. At this point, overnight is best to ensure ice cream cake layers are set.Remove ice cream from freezer. Gently remove metal cake ring mold. Gently peel off acetate strip. If ice cream cake starts to melt, cover with plastic wrap and return to freezer. Use a sharp knife to cut into cake. Brownie layer will be a bit stiff during slicing. It will soften as you eat the ice cream cake. Enjoy immediately! Keep leftovers well wrapped and covered in the freezer. NotesSpecial Tools & Equipment: 8-inch ring mold, or springform pan acetate strip, or wax paper 8-inch cake board circle I used this homemade coffee ice cream recipe. Cover and wrap the ice cream cream well to avoid any nasty unwated “freezer” taste. Ice cream cake keeps for about 2 weeks in the freezer. Brownie recipe adapted from Theo Chocolate The brownie will slightly harden in the freezer. For a softer brownie, substitute half of the butter with coconut oil. Coconut oil has a lower melting point than butter, as such the frozen brownie will soften faster at room temperature. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: ice cream cake, coffee ice cream cake, homemade ice cream cake, coffee ice cream Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.