Mocha Brownie Ice Cream Cake
A rich and indulgent frozen dessert featuring a fudgy brownie base, creamy coffee ice cream, and smooth chocolate ganache—perfect for celebrations or cooling off on a warm day.
Ingredients
For the Brownie Layer:
- 1/2 cup 115g unsalted butter
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup 35g unsweetened cocoa powder
- 1/2 cup 65g all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon espresso powder or finely ground instant coffee
For the Ice Cream Layer:
- 1 quart 950ml coffee or mocha-flavored ice cream (store-bought or homemade)
- Optional: 1 teaspoon coffee extract for extra flavor
Optional Toppings:
- Chocolate chips or shavings
- Whipped cream
- Cocoa powder dusting
- Crushed nuts e.g., walnuts or pecans
Instructions
Prepare the Brownie Batter:
- Preheat oven to 350°F (175°C). Melt butter, mix with sugar, then add eggs one by one. Stir in vanilla.
Add Dry Ingredients:
- Sift cocoa, flour, salt, baking powder, and espresso powder. Gently fold into the wet mix—avoid overmixing.
Bake the Brownie Layer:
- Pour batter into a greased or lined 8-inch pan. Bake for 20–25 minutes. Cool completely.
Soften the Ice Cream:
- Let mocha ice cream sit out for 10 minutes to soften for easy spreading.
Assemble the Cake:
- Spread softened ice cream over the cooled brownie. Add coffee extract if desired.
Freeze the Cake:
- Cover and freeze the cake for at least 4 hours until firm.
Serve:
- Let sit for 5–10 minutes before slicing. Use a hot knife for clean cuts.
Notes
- For a nutty twist, add chopped toasted hazelnuts between the layers.
- Use high-quality cocoa powder and espresso for a bolder mocha flavor.
- Make it gluten-free by using a gluten-free flour blend in the brownie base.
- Let the cake sit at room temperature for 5–10 minutes before slicing for cleaner cuts.
- Store in the freezer, wrapped, for up to 1 week for best texture and taste.