Coffee-Mint Ice Cream Cake



Coffee-Mint Ice Cream Cake

If you love the bold flavor of coffee paired with the cool freshness of mint, this Coffee-Mint Ice Cream Cake is the dessert for you. Layers of coffee and mint ice cream, chocolatey base, and creamy toppings create a show-stopping dessert perfect for birthdays, holidays, or special occasions.

Ingredients

For the Base:

  • 1 chocolate brownie or chocolate cookie crust (9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

  • 1 pint coffee ice cream, slightly softened

  • 1 pint mint chocolate chip ice cream, slightly softened

For the Topping:

  • 1 cup whipped topping (Cool Whip or homemade)

  • 1/4 cup chocolate syrup or hot fudge

  • Optional: crushed chocolate-covered espresso beans or mint leaves for garnish

Instructions

1. Prepare the Base

If using brownies, bake according to instructions and let cool completely. For a cookie crust, press crumbs into the bottom of a lined pan.

2. Layer the Ice Cream

Spread the softened coffee ice cream evenly over the base. Smooth with a spatula.
Add the mint chocolate chip ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with chocolate syrup or hot fudge. Sprinkle optional toppings like crushed chocolate-covered espresso beans or fresh mint leaves.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to allow the cake to set fully. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Coffee-Mint Ice Cream Cake

  • Layering Made Easy: Let ice cream soften slightly at room temperature for smoother spreading.

  • Coffee Kick: For a stronger coffee flavor, brush the brownie base lightly with cooled espresso.

  • Mint Variation: Add a layer of crushed mint cookies for added texture and flavor.

  • Presentation: Pipe whipped topping along edges and drizzle chocolate in a crisscross pattern for a professional finish.

Why You’ll Love This Cake

This cake is the perfect blend of bold coffee flavor and refreshing mint. The creamy layers and chocolatey base make it a decadent, refreshing treat that’s sure to impress at any gathering.

Serving Suggestion:
Serve slices with a dusting of cocoa powder or a few chocolate shavings on top. Pair with a hot espresso for a true coffee-and-dessert experience.

OTHER RECIPES


INGREDIENTS
  • 25 Nabisco chocolate wafers
  • 14 Mother's macaroons
  • 1 quart coffee ice cream (Breyers)
  • 1 quart chocolate mint chip (Breyers) ice cream
  • 6 tablespoons Hershey's chocolate syrup
  • 12 pieces Almond Roca candy
  • Cooking oil
  • Whipping cream (optional)
INSTRUCTIONS
Oil an 8-inch springform pan with cooking oil.

Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.

Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer.

Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer. 
Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.

Remove cake from pan and put on round serving platter.

Serve with fudge topping and whipped cream.

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