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Coffee Ice Cream Cake
5 from 3 votes

Coffee Ice Cream Cake

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
Cook Time: 20 minutes
Freeze Time: 4 hours
Total Time: 4 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 538kcal
Author: Maryanne Cabrera

Ingredients

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)* see note
  • 3 large eggs, room temp
  • ⅔ cup all-purpose flour (87 g)
  • ½ teaspoon fine sea salt or kosher salt

Ice Cream Components:

  • 1.5 pint (0.75 quart) homemade coffee ice cream, or store-bought
  • 1 pint (0.5 quart) homemade vanilla ice cream, or store-bought
  • 2 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.

Notes

Special Tools & Equipment:
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. 

Nutrition

Calories: 538kcal, Carbohydrates: 61g, Protein: 8g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 105mg, Sodium: 209mg, Potassium: 437mg, Fiber: 4g, Sugar: 47g, Vitamin A: 725IU, Vitamin C: 1mg, Calcium: 148mg, Iron: 4mg