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Chocolate Coffee Ice Cream Cake Recipe

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Close your eyes. Now imagine the thickest, most compact and flavorful brownies. Now imagine yourself spreading coffee-flavored ice cream over them for a layered delight.

 And that’s not all — top it all with whipped cream and serve it at fridge temperature. In a nutshell, that’s how we’re putting together today’s chocolate coffee ice cream cake!

If you’ve never made brownies before or ice cream from scratch, get ready for an exciting project!

Chocolate Coffee Ice Cream Cake Recipe-2

What goes into this chocolate coffee ice cream cake?

Cakes come in all shapes, flavors and sizes, and this one is all about the layers. Three neatly defined layers with unique flavors and texture. 

The cake starts with a brownie layer, which is quite a treat already. We’re then topping it with a thick layer of no-churn coffee ice cream. And although we could stop right there, we’re finishing off with a creamy layer of sweetened whipping cream. Can you taste it already?

To make the brownie layer, we’re using eggs, oil, cocoa powder, vanilla, baking powder and a pinch of salt. It’s easier than it sounds. Making brownies is always exciting!

The ice cream is also super easy to make. We’re whipping some heavy cream (this is the ice cream’s airy element) and combining it with sweet, condensed milk. The rest is the flavor — instant coffee! Read on and see how this one’s done.

This is, hands down, the best chocolate coffee ice cream dessert I’ve made, so please enjoy 🙂

How to Make It

  • Prep Time25 min
  • Cook Time25 min
  • Total Time50 min
  • Serving Size8
  • Energy484 cal


For the chocolate layer:

For the no-churn coffee ice cream:



Grease a 9×9 baking pan and preheat the oven to 350°F.


To make the chocolate layer, in a mixing bowl, combine the sugar, oil and vanilla. Incorporate the eggs one at a time.


In a second bowl, combine the cocoa powder, baking powder and salt. Gradually incorporate into the wet mixture.


Pour the batter into the baking pan and bake for 20-25 minutes until cooked through. Cooldown without unmolding.


For the coffee ice cream, in a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Add in the coffee powder, and once incorporated, mix in the condensed milk. Do not over-mix.


Pour the ice cream over the cooled-down chocolate cake layer and top with whipped cream.


Refrigerate overnight and garnish before serving with chocolate sauce or shaved chocolate.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories484
  • % Daily Value*Standard DV
  • Total Fat33.4 g78 g42.82%
  • Saturated Fat13 g20 g65%
  • Cholesterol106 mg300 mg35.33%
  • Sodium212 mg2300 mg9.22%
  • Total Carbohydrate46.2 g275 g16.8%
  • Dietary Fiber1.9 g28 g6.79%
  • Total Sugars40.4 g
  • Protein5.1 g50 g10.2%
  • Calcium114 mg1300 mg8.77%
  • Iron1 mg18 mg5.56%
  • Potassium319 mg4700 mg6.79%
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