Coffee and Fudge Ice Cream Cake.
Ingredients
- 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
- 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
Shop ingredients
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Instructions
- 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.
Source
Original recipe: View Original