coffee-ice-cream-fudge-cake

Coffee Ice Cream Fudge Cake

13 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    9 h
Andrew
Recipe by  Andrew

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

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Ingredients

Adjust Servings

Original recipe yields 1 -9 inch springform pan

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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 (13)

Rate This Recipe
Heather U Ward Hurley
16

Heather U Ward Hurley

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!

a_veronica
6

a_veronica

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.

Mae Long
5

Mae Long

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 960 cal
  • 48%
  • Fat
  • 58.1 g
  • 89%
  • Carbs
  • 101.8 g
  • 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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