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Ice Cream Coffee Cake

moka coffee pot
Ice Cream Coffee Cake is a layered dessert masterpiece, combining creamy ice cream, rich coffee, and soft cake into pure indulgence.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 380 kcal

Ingredients
  

  • 1 pre-baked cake layer or store-bought cake
  • 1 pint vanilla ice cream softened
  • 1 pint coffee-flavored ice cream softened
  • 1 cup whipped cream for topping
  • 1/4 cup chocolate syrup
  • 1/4 cup crushed nuts or sprinkles optional
  • 1/2 cup strong brewed coffee cooled, optional for soaking cake

Instructions
 

  • Line a springform pan with parchment paper for easy removal.
  • Place the cake layer at the bottom of the pan. Optionally, brush it with cooled coffee for extra flavor.
  • Spread softened coffee ice cream over the cake layer evenly. Freeze for 15 minutes.
  • Add a layer of softened vanilla ice cream on top. Smooth it out and freeze for 20 minutes.
  • Once firm, top the cake with whipped cream, drizzling chocolate syrup over it.
  • Sprinkle crushed nuts or sprinkles if desired.
  • Freeze the entire cake for at least 2 hours or until fully set.
  • Carefully remove the springform pan before serving. Slice and enjoy.

Notes

Nutritional Information (per serving)

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 5g

Vitamins and Minerals (per serving)

  • Vitamin A: 12%
  • Calcium: 15%
  • Iron: 4%
  • Vitamin D: 6%
  • Potassium: 10%

Additional Notes

  • Experiment with ice cream flavors like chocolate or caramel for creative combinations.
  • Let the cake sit for 5–10 minutes before slicing to make cutting easier.