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Coffee Ice Cream Cake

A delightful fusion of rich coffee flavor and creamy ice cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 package chocolate cake mix (plus ingredients on package)
For the Filling and Topping
  • 1 quart coffee ice cream, softened
  • 1 cup whipped topping
  • ½ cup chocolate syrup
  • ½ cup brewed coffee, cooled
  • Optional: chocolate shavings and coffee beans for decoration

Method
 

Baking the Cake
  1. Preheat your oven according to the package instructions for the chocolate cake.
  2. Mix the cake batter as directed and pour it into two round cake pans.
  3. Bake until a toothpick inserted comes out clean, usually about 30 to 35 minutes.
  4. Allow the cakes to cool in the pans for a bit before transferring them to a wire rack to cool completely.
Assembling the Layers
  1. Once your cake is cool, place one layer on a serving plate.
  2. Soak it with about ¼ cup of the cooled brewed coffee.
  3. Spread the softened coffee ice cream over the first layer.
Topping and Finishing
  1. Place the second cake layer on top of the ice cream layer.
  2. Drizzle the chocolate syrup over this layer and spread the whipped topping.
  3. Decorate with chocolate shavings and whole coffee beans if desired.
Chilling
  1. Place the cake into the freezer for about 2-3 hours to firm up.
Serving
  1. Slice and enjoy!

Notes

Store leftovers wrapped tightly in plastic wrap or aluminum foil in the freezer. Optional variations include using vanilla or mocha ice cream instead of coffee.