Coffee and Fudge Ice Cream Cake
Made with 3 layers of ice cream...chocolate, coffee, and vanilla...then layered with graham crackers and the fudgiest homemade sauce!
Prep Time20 minutes mins
Total Time6 hours hrs 20 minutes mins
Servings: 10
Calories: 675kcal
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
Cake
- 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.
Calories: 675kcal