Coffee and Fudge Ice Cream Cake
A luscious, layered ice cream cake combining chocolate, coffee, and vanilla flavors with crispy graham crackers and rich fudge sauce. Quick to assemble, freezer-friendly, and perfect for celebrations or any sweet craving. Topped with whipped cream, this dessert delivers creamy texture, chocolatey richness, and a delightful coffee kick in every bite.
Equipment
- 1 × 8-inch square baking pan
- Parchment paper (enough to line the pan)
- Medium saucepan
- Electric mixer
- Spatula or spoon
- Knife
Ingredients
Fudge Sauce:
- 1 cup unsweetened cocoa powder
- ½ cup heavy cream
- ½ cup honey
- ⅔ cup granulated sugar
- 8 tablespoons 1 stick salted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Cake Layers:
- 1 pint chocolate ice cream
- 1 pint coffee chip ice cream
- 1 pint vanilla ice cream
- 18 –20 sheets graham crackers
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Prepare the Fudge Sauce: In a medium saucepan over medium heat, combine 1 cup unsweetened cocoa powder, ½ cup heavy cream, ½ cup honey, ⅔ cup granulated sugar, and 8 tablespoons (1 stick) salted butter. Stir constantly with a spatula or wooden spoon to prevent scorching. Continue cooking for about 5 minutes, until the butter is melted and the mixture becomes smooth and glossy. Once melted, remove the saucepan from heat, then gently stir in 1 teaspoon vanilla extract and a small pinch of salt. Let the sauce cool for 10 minutes while you prepare the ice cream layers. This fudge sauce will be rich, silky, and perfectly pourable.
- Line the Pan for Assembly: Take an 8-inch square baking pan and line it with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. This step ensures the cake lifts out cleanly without sticking, giving your layers neat edges and a professional look.
- Layer the Chocolate Ice Cream: Scoop 1 pint of chocolate ice cream into the prepared pan. Using the back of a spatula or spoon, gently press the ice cream evenly across the bottom, forming a smooth, flat layer. Take your time to press the ice cream evenly to create a solid base for the next layers.
- Add Graham Crackers and Fudge: Place a single layer of graham crackers over the chocolate ice cream, gently pressing down so they adhere slightly but do not sink. Pour about ⅓ cup of the cooled fudge sauce over the graham crackers, spreading evenly to cover the surface. Freeze for 15–30 minutes to allow this layer to firm up before adding the next ice cream layer.
- Layer the Coffee Ice Cream: Once the first set of layers is firm, remove the pan from the freezer. Scoop 1 pint of coffee chip ice cream onto the top and spread it evenly over the previous layer using a spatula. Place another layer of graham crackers on top, then drizzle another ⅓ cup of fudge sauce over them. Return the pan to the freezer for another 15–30 minutes, giving each layer time to firm properly.
- Add the Vanilla Ice Cream Layer: After the coffee ice cream layer has set, remove the pan again. Scoop 1 pint of vanilla ice cream and spread it evenly across the top. Finish with a final layer of graham crackers to create the classic layered look. Cover the pan with plastic wrap or foil and freeze for at least 6 hours or overnight for the best consistency and to allow the flavors to meld beautifully.
- Prepare Remaining Fudge Sauce: While the ice cream cake is freezing, store any leftover fudge sauce in the refrigerator. When ready to serve, gently warm the sauce in the microwave for 30 seconds to 1 minute until pourable. Stir well to maintain a smooth consistency.
- Remove Cake from Pan: To unmold, run a knife gently around the edges of the cake to loosen it from the pan. Invert the cake onto a serving platter, then carefully peel away the parchment paper. Pour the warm fudge sauce evenly over the top of the cake, letting it drizzle naturally over the edges for a decadent presentation. Freeze the cake for an additional 5 minutes if needed to firm up the sauce.
- Whip the Cream Topping: In a medium bowl, combine 1 cup heavy cream and 1 tablespoon powdered sugar. Using an electric mixer, whip the cream until soft peaks form—smooth, fluffy, and billowy. Dollop or pipe the whipped cream over the top of the cake in generous amounts. For a finishing touch, lightly dust with cocoa powder if desired.
- Slice and Serve: Use a sharp knife to slice the cake into 10 generous pieces. Wipe the knife clean between cuts for neat layers. Serve immediately and enjoy the combination of creamy ice cream, rich fudge, and crisp graham crackers. Each bite delivers a harmonious balance of chocolate, coffee, and vanilla flavors with a luxurious, melt-in-your-mouth texture.
Notes
- For best results, use ice cream that is slightly softened to make spreading easier.
- Be gentle when layering graham crackers to prevent them from breaking or sinking.
- The fudge sauce can be made a day ahead and stored in the refrigerator to save time.
- Freezing the cake overnight allows the flavors to meld and ensures firm, easy-to-cut layers.
- Use a sharp knife warmed under hot water for clean slices.
- Optional: dust cocoa powder or sprinkle chocolate shavings over the whipped cream for a polished presentation.
