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Coffee and Fudge Ice Cream Cake Recipe

Coffee and Fudge Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 22 reviews
  • Author: Mary
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Description

This Coffee and Fudge Ice Cream Cake is a delightful no-bake frozen dessert combining rich coffee ice cream, creamy vanilla ice cream, and luscious hot fudge sauce layered over a crunchy chocolate cookie crust. Perfect for summer or any occasion, it’s topped with whipped cream and chocolate garnish for an indulgent finish.

Ingredients

Scale

Crust

  • 1 package (14.3 oz) chocolate sandwich cookies, crushed
  • 1/2 cup unsalted butter, melted

Ice Cream Layers

  • 1 1/2 quarts coffee ice cream, slightly softened
  • 1 1/2 quarts vanilla ice cream, slightly softened

Fudge Sauce

  • 1 1/2 cups hot fudge sauce, divided

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish (Optional)

  • Chocolate shavings or cocoa powder

Instructions

  1. Prepare the crust: Line a 9-inch springform pan with parchment paper on the bottom and sides. In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze for 15 minutes.
  2. First ice cream layer: Spread the softened coffee ice cream evenly over the chilled crust. Return to the freezer and freeze for 30 minutes or until the ice cream layer is firm.
  3. Add fudge layer: Warm 1 cup of the hot fudge sauce just enough to make it spreadable without melting, then spread it evenly over the coffee ice cream layer. Freeze again for 15 to 20 minutes to set the fudge.
  4. Second ice cream layer: Spread the softened vanilla ice cream evenly over the set fudge layer. Freeze the entire cake for at least 4 hours or until completely solid.
  5. Prepare whipped cream topping: Before serving, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Remove the cake from the springform pan and spread the whipped cream over the top of the frozen ice cream cake.
  6. Garnish and serve: Drizzle the remaining 1/2 cup of hot fudge sauce over the whipped cream. Optionally, sprinkle with chocolate shavings or a dusting of cocoa powder. Slice with a knife dipped in hot water for clean cuts and serve immediately.

Notes

  • You can switch up the ice cream flavors—try chocolate and mint or caramel and vanilla for variety.
  • For easy slicing, dip your knife in hot water between cuts to keep slices clean.
  • This cake can be made up to 3 days in advance and stored tightly wrapped in the freezer.

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 35g
  • Sodium: 260mg
  • Fat: 29g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

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Find it online: https://peruvianfoodrecipes.com/coffee-and-fudge-ice-cream-cake-recipe/