Affogato ice cream cake with Frangelico ‘ice magic’ Recipe

Indulge in a heavenly Affogato ice cream cake with Frangelico 'ice magic'! Your ultimate coffee dessert delight awaits!

By Matt Simmons

Introduction

If you love coffee dessert recipes and want something a little extra special, this affogato ice cream cake with Frangelico ice magic recipe is sure to delight. Think of it as an affogato on a grander scale: creamy layers of cold goodness topped with a crunchy, quick-setting chocolate shell spiked with hazelnut liqueur. It is a crowd-pleaser that will have your friends and family asking for seconds. And the best part? You do not need to be a pastry chef to pull it off.

By the time you read the last step, you will be confident enough to serve up this freezer-friendly wonder. So, grab your mixing bowl and get ready for a fun twist on a classic coffee-and-ice-cream treat.

Ingredients

1 quart vanilla ice cream (softened slightly)
1 quart coffee ice cream (softened slightly)
3 shots chilled espresso (about 6 tablespoons), or strong brewed coffee
1 cup Frangelico liqueur (divided)
1 cup dark chocolate chips
2 tablespoons coconut oil (for a smoother drizzle)
Pinch of salt (optional, to intensify the chocolate flavor)

Directions

Line your cake pan.

Find a round or loaf-shaped cake pan and line it with plastic wrap, leaving some overhang to cover the top later. This will help you remove your ice cream cake easily.

Layer the vanilla ice cream.

Spoon the softened vanilla ice cream into the pan and smooth the top with a spatula.
Drizzle half the chilled espresso (or coffee) over the vanilla layer.
Pour in half the Frangelico (about 1/2 cup) in a thin stream to lightly flavor this layer.

Freeze the first layer.

Cover the layer with plastic wrap overhang and place the pan into the freezer for 30 minutes (or until firm enough to hold the next layer).

Add the coffee ice cream.

Remove the pan from the freezer and uncover the vanilla layer.
Spoon in the softened coffee ice cream.
Drizzle the remaining espresso and the remaining half of the Frangelico over the coffee layer. Smooth the top.

Freeze again.

Cover the top with the plastic wrap overhang and freeze for at least 3 hours or until everything is thoroughly set.

Prepare the Frangelico ice magic.

In a microwave-safe bowl, combine the dark chocolate chips, coconut oil, and a pinch of salt if desired. Microwave in 15-second bursts, stirring between each round, until melted.
Stir in a splash of Frangelico (about 1 tablespoon) for that hazelnut kick. This mixture should set quickly once poured onto something cold.

Unmold and decorate.

Carefully remove the plastic wrap from the top of your cake.
Place a serving plate upside down over the pan and flip. Gently lift the pan away, then peel off the plastic wrap.
Drizzle your Frangelico-infused chocolate sauce over the cake. Watch it harden into a crisp shell within seconds.

Tips & Variations

Swap the coffee ice cream. You can use mocha or even chocolate ice cream for a different flavor profile.
Go nutty. Sprinkle chopped hazelnuts between layers for extra crunch.
Extra coffee punch. Mix a spoonful of instant coffee granules into your drizzle for bolder flavor.
Child-friendly version. If you want to skip the booze, omit the Frangelico and bump up the espresso or coffee flavor.

Nutrition facts

Below is an approximate breakdown per slice (1/10 of the cake):

Nutrient	Amount
Calories	~360
Protein	~6 g
Fat	~18 g
Carbs	~38 g

These values can vary based on the exact brands you choose.

Final thoughts

This recipe is all about mixing your favorite coffee flavors with a fun, crispy coating that forms in seconds. It is a delicious blend of cold, creamy layers and a touch of hazelnut from Frangelico. You can whip it up well in advance and store it in your freezer, making it perfect for parties or a cozy weekend treat.

Feel free to experiment with different coffee strengths or ice cream flavors to make it your own. After all, dessert should be fun, easy, and undeniably tasty.

Frequently asked questions (FAQs)

Can I use another type of liqueur?
Absolutely. Kahlua or Baileys both pair nicely with coffee. Just keep the amounts the same or adjust to your taste.
How far in advance can I make this cake?
You can make it up to a week ahead. Just keep it tightly wrapped in the freezer, then add the Frangelico chocolate drizzle just before serving.
Do I need a special pan?
Not really. A regular loaf pan works just fine, or a round cake pan with tall edges. Lining it with plastic wrap is key for an easy release.
Can I use non-dairy ice cream?
Yes. You can use coconut-based or almond-based ice creams. The texture may be slightly softer, but the taste is still fantastic.