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Coffee Ice Cream Fudge Cake

By: Andrew  
"Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!"

Rating: This weblink has been rated 10 times with an average star rating of 4.8 Read Reviews (9)

Rate/Review | 638 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Ready In:
9 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 1 -9 inch springform pan
 

Ingredients

  • 1/2 cup light corn syrup
  • 1 cup heavy cream
  • 10 ounces semisweet chocolate, chopped
  • 16 graham crackers, broken into 1/2-inch pieces
  • 1 cup toasted almonds
  • 3 tablespoons white sugar
  • 1/2 cup melted butter
  • 1 1/2 quarts coffee ice cream, softened
  • 1 (7 ounce) jar marshmallow creme
  • 2 cups miniature marshmallows

Directions

  1. To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.
  2. To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.
  3. The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 960 | Total Fat: 58.1g | Cholesterol: 201mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by HeatherHurley 
I made this for my fiance's birthday and everyone LOVED it! Some said that it was the best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by a_veronica 
I get asked to make this cake for birthday parties/going away parties. It is so easy, you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by ris487 
I LOVE this cake and so does everyone in my family! Instead of marshmellow fluff I used cool whip MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2004 by ISLANDGIRLINUTAH 
Positively addicting! We subsituted the coffee ice cream for vanilla or chocolate, and it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by TCARONA 
I made this ice cream cake for my husband b-day and he really enjoyed it. I did make a few... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by COOKINMOM2 
I'm in the middle of making the crust and wondering....how much butter am I supposed to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by Mae Long 
Fantastic! But this is not a cake, it is a pie, also, a kitchen torch will toast the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by Adriana 
I'd give this recipe a 10 star!!! This was AWESOME, instead of coffee ice cream I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2005 by KARISSAM 
I made this for Valentine's day for my boyfriend and he and I both loved it! I thought it was... MORE

 
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