Description
Mocha Brownie Ice Cream Cake combines fudgy brownies, creamy mocha ice cream, and rich chocolate sauce for a decadent coffee-flavored dessert. Perfect for coffee lovers and special occasions.
Ingredients
- Brownie Layer:
- 18.4 oz brownie mix (plus ingredients per box)
- Ice Cream Layer:
- 2 tbsp warm water
- 4 tsp instant espresso
- 8 oz cream cheese, softened
- 1/8 cup milk
- 1/2 cup sugar
- 1/8 cup Kahlua (optional)
- 8 oz Cool Whip or homemade whipped cream
- Oreo Fudge Layer:
- 16 Oreos, crushed
- 1 1/2 cups hot fudge sauce
- Whipped Cream Icing:
- 2 1/2 tsp instant espresso
- 1 tbsp warm water
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Prepare 8-inch springform pans with parchment and optionally a cake board or foil.
- Brownies: Prepare batter per box instructions. Bake in greased pans for ~20 minutes. Cool completely.
- Ice Cream: Dissolve espresso in warm water. Beat cream cheese until smooth, add milk, sugar, espresso, Kahlua, and mix. Fold in Cool Whip.
- Assemble Cake: Line 8-inch pan with parchment. Place first brownie layer, spread half hot fudge and half crushed Oreos, add half ice cream, second brownie, remaining fudge, Oreos, and remaining ice cream. Freeze 6–8 hours.
- Whipped Cream Icing: Chill mixing bowl and whisk 10 minutes. Dissolve espresso in warm water. Whip cream until thick, add espresso and powdered sugar until creamy. Ice the cake and freeze until serving.
- Remove from pan before serving. Slice using a warm knife for clean cuts.
Notes
- Use 8-inch pans for easier removal and layer fit.
- Cool brownies completely before assembling ice cream layer.
- If making homemade whipped cream, use 1 1/4 cups heavy cream.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake/Ice Cream Cake
- Cuisine: American