Coffee Ice Cream Fudge Cake Recipe - Allrecipes.com
  • READY IN 9 hr

Coffee Ice Cream Fudge Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -9 inch springform pan Change Servings
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  • PREP

    30 mins
  • READY IN

    9 hrs

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.
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Reviews More Reviews

Oct 09, 2003

I made this for my fiance's birthday and everyone LOVED it! Some said that it was the best dessert they ever tasted and none of them could believe that I actually made it myself! It is a great treat to make for both adults and children. Pour a little 151 bacardi over it and light it on fire to make the treat extra special!

 
Oct 19, 2007

I get asked to make this cake for birthday parties/going away parties. It is so easy, you cannot screw it up, and you can mix it up easily by using different ice creams. What I did for a change was use the fudge at the bottom of the pan, and pour evenly on top oreo cookie crumbs, freeze it, then do an ice cream layer, then freeze it, do another layer of fudge/cookie, freeze, do another layer of ice cream, freeze. Works out really really well.

 

16 Ratings

Mar 24, 2009

Fantastic! But this is not a cake, it is a pie, also, a kitchen torch will toast the marshmallows nicely without melting the ice cream.

 
Nov 02, 2005

I made this ice cream cake for my husband b-day and he really enjoyed it. I did make a few changes, but that's the fun part about recipes you can tweek them to your liking. Instead of graham crackers I substituted oreo cookies and sprinkled the toasted almonds over the coffee ice cream. I also used up the rest of the heavy whipping cream and made whipped cream to place on top instead of the toasted marshmallows. I thought the marshmallows would be to sweet. It was very easy and I would definitely make this again.

 
Dec 01, 2004

Positively addicting! We subsituted the coffee ice cream for vanilla or chocolate, and it is wonderful either way. I couldn't stop eating it! Try it and you will LOVE it!

 
Apr 12, 2011

I made this for my son's 19th birthday. He doesn't like cake, loves coffee in any form, especially ice cream, and he was super happy with this. I didn't add the mini marshmallows, decorated the marshmallow creme instead. My husband said this was the best ice cream cake he has ever had! We especially love the fudge sauce recipe. I used a premium baking bar of bittersweet chocolate (60% Cacao), and it was just the right sweetness. The fudge sauce keeps perfectly in the frig, then we just heat for 15 - 25 seconds in the microwave. YUMMY! We are having it as a dip for strawberries and pineapple for tonight's dessert! Thank you for sharing :)

 
Nov 03, 2006

I LOVE this cake and so does everyone in my family! Instead of marshmellow fluff I used cool whip

 
Nov 30, 2008

I'd give this recipe a 10 star!!! This was AWESOME, instead of coffee ice cream I used chocolate. Afraid it may turn out too sweet, I subsituted 60% cocoa chocolate chips for semi-sweet and it was perfect! Also, I thought putting it under a broiler might melt the ice cream too quickly so instead, I used a flame torch (used for creme bruele) on the marshmallow. I ended up not using the marshmallow cream, didn't need it. I knew it was a keeper after I tasted it and someone told me it was good enough to sell.

 

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Nutrition

  • Calories
  • 960 kcal
  • 48%
  • Carbohydrates
  • 101.8 g
  • 33%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 58.1 g
  • 89%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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