Coffee Ice Cream Cake Recipe

Cool off with your own coffee ice cream cake recipe—easy steps to a dreamy, cafe-style dessert you’ll crave.

By Matt Simmons

If you are searching for a coffee ice cream cake recipe that delivers bold coffee flavor and sweet, chocolaty goodness in one bite, you have come to the right place. This layered treat is built with chocolate ice cream, coffee ice cream (or coffee gelato), and vanilla ice cream spread between graham crackers (or Oreos) and a homemade fudge sauce. It is then finished with a swirl of whipped cream and a dusting of cocoa powder. Prepare to thrill coffee lovers, chocolate enthusiasts, and anyone who appreciates a cold, creamy dessert.

Ingredients

1½ quarts (about 6 cups) chocolate ice cream, softened
1½ quarts (about 6 cups) coffee ice cream or coffee gelato, softened
1½ quarts (about 6 cups) vanilla ice cream, softened
12–14 sheets graham crackers or 24–28 cookies Oreos
1–1¼ cups fudge sauce (homemade or store-bought)
2½–3 cups whipped cream or stabilized whipped cream
1–2 teaspoons cocoa powder, for dusting
¼ cup chocolate shavings

Optional additions

1–2 tablespoons Kahlua
1–2 tablespoons honey or maple syrup
1 acetate strip or springform ring

Directions

Prep the pan
- Choose a springform pan or line a cake ring with an acetate strip. This helps you remove the cake cleanly.
Start the base
- Spread a layer of softened chocolate ice cream on the bottom. Smooth it out with a spatula.
- Arrange graham crackers (or Oreos) on top of the chocolate ice cream.
Add fudge sauce
- Drizzle a generous layer of fudge sauce over the crackers. Make sure it reaches the edges so every bite is full of flavor.
Layer the coffee ice cream
- Spread the coffee ice cream on top of the fudge sauce. If you like a stronger coffee kick, stir in a small splash of Kahlua before adding the ice cream.
Finish with vanilla ice cream
- Top it off with a layer of vanilla ice cream, smoothing it out evenly.
- Cover the pan with plastic wrap and freeze overnight or for at least 6 hours.
Serve and garnish
- Invert the frozen cake onto a serving plate and pull off the springform ring or acetate.
- Drizzle more fudge sauce on top.
- Spread a thick layer of whipped cream, then dust lightly with cocoa powder and add chocolate shavings for a polished finish.

Tips & Variations

Try a brownie bottom
If you prefer a rich, baked foundation, swap the graham crackers for a homemade or store-bought brownie. Several home bakers recommend using an 8-inch brownie base for this recipe.
Switch up the flavors
Go for mint chocolate, salted caramel, or even peanut butter ice cream for one of your layers. This recipe encourages creativity.
Swap sweeteners
If you do not love honey, consider using maple syrup in your fudge sauce for a delightful smoky-sweet taste.
Storage suggestions
Wrap your ice cream cake tightly in plastic wrap or place it in an airtight container. You can keep it in the freezer for up to 2 weeks. Avoid refreezing whipped cream after it has softened.

Nutrition facts

Exact nutritional content will depend on the specific brands and ingredients you use. Consider the approximate values below for a single slice if cut into 12 pieces:

Nutrient	Approx. Amount
Calories	~350
Total Fat	~20 g
Carbohydrates	~35 g
Protein	~5 g
Sugar	~25 g

These estimates serve as a general guide. For precise information, check your product labels.

Final thoughts

A coffee ice cream cake recipe brings together the best of both worlds, combining cold coffee flavor with decadent chocolate for a dessert that always surprises. Whether you stick to the graham cracker layers or experiment with a brownie base, each bite will be a dreamy mix of sweetness and texture. The best part? You can freeze it ahead of time, making it a perfect showstopper for your next celebration.

Frequently asked questions (FAQs)

Can I use store-bought fudge sauce?
Absolutely. Store-bought fudge sauce saves time, and you can always add a personal touch by stirring in a dash of vanilla or coffee extract.
How do I get clean edges?
Lining your mold with an acetate strip or using a springform pan helps release the cake neatly. Let the frozen cake sit at room temperature for a minute before easing it out.
Can I make this cake alcohol-free?
Yes. Simply omit any liqueurs and rely on the coffee ice cream to provide that signature flavor.
What if I do not like coffee ice cream?
Feel free to use other flavors. Cookies and cream, caramel, or peanut butter blends all work deliciously when layered with chocolate and vanilla.
How long should I freeze the cake before serving?
Plan to freeze it overnight or for at least 6 hours to make sure the layers firm up properly. If the cake starts to soften quickly, pop it back in the freezer for a bit before slicing again.