Coffee Ice Cream Fudge Cake Recipe

Name: Coffee Ice Cream Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light corn syrup; 1 cup heavy cream; 10 ounces semisweet chocolate, chopped; 16 graham crackers, broken into 1/2-inch pieces; 1 cup toasted almonds; 3 tablespoons white sugar; 1/2 cup melted butter; 1 1/2 quarts coffee ice cream, softened; 1 (7 ounce) jar marshmallow creme; 2 cups miniature marshmallows

Servings: persons

1/2 cup light corn syrup
1 cup heavy cream
10 ounces semisweet chocolate, chopped
16 graham crackers, broken into 1/2-inch pieces
1 cup toasted almonds
3 tablespoons white sugar
1/2 cup melted butter
1 1/2 quarts coffee ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows

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.

1853

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup light corn syrup, 1 cup heavy cream, 10 ounces semisweet chocolate, chopped, 16 graham crackers, broken into 1/2-inch pieces, and more.

Yes, Coffee Ice Cream Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Coffee Ice Cream Fudge Cake

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