Coffee Ice Cream Fudge Cake

14

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

9 h servings 960 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 960 kcal
  • 48%
  • Fat:
  • 58.1 g
  • 89%
  • Carbs:
  • 101.8g
  • 33%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14

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...

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.

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...

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 cra...

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!

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 ...

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

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 w...

I'm in the middle of making the crust and wondering....how much butter am I supposed to be using???