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Coffee and Fudge Ice Cream Cake…your go-to summer dessert. Super easy, simple, yet so delicious. The filling is made with 3 layers of ice cream…chocolate, coffee, and vanilla…then layered with graham crackers and the fudgiest homemade sauce! All the layers combined make for a deliciously sweet ice cream cake that’s chocolatey, with notes of coffee, vanilla, and very heavy on the fudge. This is everyone’s favorite ice cream cake that takes so little effort to make!

This post is sponsored by Land O’Lakes.

Coffee and Fudge Ice Cream Cake |

Oh, do you guys see the layers within this ice cream cake?! They’re so close to perfect!

I’ve made a lot of fun ice cream recipes this summer, but I think this cake is my favorite. Not only is it really easy to make, but the layers are made up of my very favorite flavors…chocolate, coffee, and vanilla.

And the homemade fudge sauce? Well it really does make this cake extra special

Coffee and Fudge Ice Cream Cake |

Let me tell you the quick details

The idea for this cake started with my homemade fudge sauce, which is one of my favorite things to make in the summertime. I love to serve it with ice cream any night of the week.

I used my staple butter that I keep stocked in my fridge at all times, Land O Lakes® Butter. You guys know how much I love my Land O Lakes® Butter. I’ve used Land O Lakes® Butter since before starting HBH, so it’s a tried-and-true favorite.

Coffee and Fudge Ice Cream Cake |

I love this high-quality salted butter, especially for my homemade fudge sauce. You can really taste the rich buttery flavor and hints of salt in Land O Lakes® Butter. And it really shines through in this fudge sauce.

To make the sauce, just add the butter, some cocoa powder, milk, sugar, and honey to a saucepan. Melt everything together until it’s smooth and creamy, then stir in the vanilla…simple!

Coffee and Fudge Ice Cream Cake |

Now let’s layer this cake up

Start with the chocolate ice cream, then graham crackers, then a heavy layer of fudge sauce. Now just repeat the layers, but with the coffee ice cream (or gelato, which is what I like to use), and then the final layer of vanilla ice cream.

Ideally, you want to freeze the cake overnight!

Coffee and Fudge Ice Cream Cake |

(coffee chip ice cream/gelato)

Coffee and Fudge Ice Cream Cake |

(chocolate ice cream) 

Finish the cake up and serve!

When you’re ready to serve, invert the cake onto a serving plate.

Top with all that remaining fudge sauce and then a thick layer of whipped cream. For a pretty presentation, I love to dust the cake with cocoa powder and top with chocolate shavings!

Coffee and Fudge Ice Cream Cake |

Slice and eat…simple, easy, and so darn delicious! These layers together are magical, but the fudge sauce adds that extra layer of amazingness. This cake may be a bit over-the-top, but I’m all for it! As we head into these late August days, it’s fun desserts like this that bring us all together!

Coffee and Fudge Ice Cream Cake |

Lastly, if you make this Coffee and Fudge Ice Cream Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Looking for other ice cream desserts? Some favorites of mine include…

Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs

5 ingredient Raspberry Peach Sherbet

Homemade Chocolate Frosty

Nonnie’s Chocolate Peanut Butter Ice Cream Cake

Coffee and Fudge Ice Cream Cake

Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 10
Calories Per Serving: 675 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Fudge Sauce

  • 1 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1/2 cup honey
  • 2/3 cup granulated sugar
  • 1 stick (8 tablespoons) Land O Lakes® Salted Butter
  • 1 teaspoon vanilla extract
  • salt


  • 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


  • 1. To make the fudge sauce: Combine the cocoa powder, cream, honey, sugar, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes, or until the butter and chocolate are melted and the sauce is smooth. Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes.
    2. Line an 8-inch square baking pan with parchment paper.
    3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the coffee ice cream, another layer of graham crackers, and then 1/3 cup fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the vanilla ice cream, and then the final layer of graham crackers. Cover and freeze for 6 hours or overnight.
    4. Keep the remaining fudge sauce in the fridge.
    5. When ready to serve, warm the fudge sauce for 30 seconds to 1 minute. Run a knife around the edges of the cake to loosen, then invert the cake onto a platter and remove the paper. Pour the fudge sauce over cake and freeze 5 minutes.
    6. Meanwhile, whip the cream and sugar with an electric mixer until soft peaks form. Dollop the cream over the cake. If desired dust with cocoa powder. Slice and serve immediately.
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Coffee and Fudge Ice Cream Cake |

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  1. Hi Tieghan! This ice cream cake looks delicious and I’m planning to make it this weekend for my birthday. Your pics show a generous amount of ice cream in each layer so I was wondering if a pint of each flavor will be enough? Thanks for your advice!!!

  2. 5 stars
    I made this for our Labor Day BBQ. It was delicious! Everyone loved it. It was so easy to make! Thanks for a great recipe!

  3. I made this for a coworkers birthday! Everyone love it! So good and so easy to make! Thank you for another yummy recipe!

    1. Hey Linda,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  4. 5 stars
    Made this today for a family gathering celebrating my first nephew! It was surprisingly easy to make, and wow was it incredible!

    1. Hey Debbie,
      I would say it is good for a few weeks in the fridge. I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    One hot summer evening we were looking for something to add to a dish of ice cream. I made the Fudge Sauce and it is sooooooo good! Used an extra dark cocoa powder and halved the total recipe. The extra was stored in a jar to re-heat and it re-heated well! I wondered if it would seize but it didn’t. This is a delicious, thick, deep chocolate sauce that will be made many times! Thank you!

    1. Hey Lynne,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  6. Hi Tieghan! I just made your Death by Chocolate Icebox Cake for company coming tomorrow. Can you confirm 6 Snickers & 6 cups of heavy cream are the right amounts as printed in the book? It made a lot of whipped cream/mousse. I have a few inches on top, way above the top of my springform pan. Thank you!

  7. Made this yesterday. Absolutely amazing. Made the fudge sauce with extra dark cocoa and we used Wegmans organic ice cream in the same flavors. Ah-maz-ing. Please make a peanut butter version of this!!!! Yum!!!

  8. I am a little confused. You say invert the cake but in the picture it looks like the chocolate is on the bottom and the vanilla on the top layer. That’s the order it was layered. If it was inverted then the vanilla would be on the bottom. Also the chocolate looks like it has graham crackers on the bottom and top so it would seem like graham crackers were the first layer and the chocolate ice cream on top of it before the more graham crackers and the coffee ice cream. Just trying to match steps to the picture so it turns out like yours. Thanks!

    1. Hey Kathleen,
      You can follow the recipe as is, the order of the ice cream really is not going to matter, it’s going to turn out fantastic either way:) Please let me know if you give the recipe a try! xTieghan

  9. I am a little confused. The pictures look like you put a layer of graham cracker down first and then the ice cream. However, the recipe says to layer the ice cream. Which comes first? I can not wait to make this dessert. It looks amazing!!

    1. Hey Jen,
      You are going to turn the cake upside down when finished, so the graham cracker will be on the bottom:) I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Kara,
      I would just store in an airtight container in the freezer. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Lynn,
      If that will make it easier for you to work with then yes you can definitely let it soften a bit:) I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Kate,
      That is really your personal preference, just use your fave cocoa powder:) I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Connie,
      I really like the Ghiradelli brand. I hope you love this recipe, please let me know if you give it a try! xTieghan