Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee and Fudge Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 69 reviews
  • Author: Elizabeth
  • Prep Time: 25 minutes (plus freezing time)
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Vegetarian

Description

This Coffee and Fudge Ice Cream Cake is a decadent no-bake dessert perfect for coffee lovers. Featuring layers of rich coffee ice cream, warm hot fudge sauce, and a crunchy chocolate cookie crust, topped with fluffy whipped cream and optional chocolate garnishes, it’s a refreshing treat that combines intense coffee flavor with creamy, fudgy goodness. Ideal for summer gatherings or any special occasion, this cake requires no baking and is assembled easily before being frozen to perfection.

Ingredients

Scale

Crust

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 1/2 gallon coffee ice cream, slightly softened
  • 1 cup hot fudge sauce, warmed just enough to be pourable
  • 1/2 cup chopped toasted pecans or walnuts (optional)

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the pan in the freezer for 10 minutes to set the crust.
  2. First ice cream layer: Spread half of the slightly softened coffee ice cream evenly over the chilled crust. Make sure the layer is smooth and covers the crust completely for an even texture.
  3. Add fudge and nuts: Drizzle half of the warmed hot fudge sauce evenly over the coffee ice cream layer. If using, sprinkle half of the chopped toasted pecans or walnuts on top for added crunch and flavor.
  4. Freeze to set: Return the pan to the freezer and freeze the layered cake for 15 minutes to allow the toppings to firm up slightly.
  5. Second ice cream layer: Repeat the layering process by spreading the remaining coffee ice cream evenly over the fudge and nuts. Drizzle the remaining hot fudge sauce and sprinkle the remaining nuts on top. Freeze the cake for at least 4 hours or preferably overnight until completely firm.
  6. Prepare whipped cream topping: Just before serving, whip the heavy cream with powdered sugar and vanilla extract in a cold bowl until stiff peaks form, creating a light and fluffy topping.
  7. Assemble and serve: Remove the ice cream cake from the springform pan carefully. Spread the freshly whipped cream evenly over the top. Garnish with chocolate shavings or a light dusting of cocoa powder if desired for an elegant finish. Slice and serve immediately for the best texture and flavor.

Notes

  • For a more intense coffee flavor, add a teaspoon of instant espresso powder to the whipped cream before whipping.
  • You can substitute the coffee ice cream with mocha or espresso gelato to vary the flavor profile.
  • To speed up setting time, ensure your freezer is at its coldest setting before freezing the cake layers.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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