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Coffee Ice Cream Cake Recipe Easy

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CoffeePraline Crunch Ice Cream Cake Recipe NYT Cooking
CoffeePraline Crunch Ice Cream Cake Recipe NYT Cooking from cooking.nytimes.com

Description

If you're a fan of both coffee and ice cream, then this easy coffee ice cream cake recipe is perfect for you! It's a delicious dessert that combines the rich, bold taste of coffee with the creamy sweetness of ice cream. The best part? It's incredibly easy to make!

Prep Time

Preparation time for this easy coffee ice cream cake recipe is only 20 minutes. You can make the cake in the morning and serve it in the evening.

Cook Time

The cook time for this recipe is only 10 minutes. However, you will need to freeze the cake for at least 4 hours before serving.

Ingredients

  • 1 cup of all-purpose flour
  • 1 cup of granulated sugar
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of hot brewed coffee
  • 1 pint of coffee ice cream
  • Whipped cream, for topping

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Parchment paper

Method

  1. Preheat your oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another mixing bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until combined.
  5. Add the hot brewed coffee to the mixture and whisk until smooth.
  6. Pour the cake batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool completely, then remove it from the pan and place it on a serving platter.
  8. Spread the coffee ice cream evenly over the top of the cake.
  9. Freeze the cake for at least 4 hours, or until the ice cream is firm.
  10. Before serving, top the cake with whipped cream and enjoy!

Notes

Make sure to let the cake cool completely before adding the ice cream. If the cake is still warm, the ice cream will melt and it won't set properly.

Nutrition Info

This easy coffee ice cream cake recipe makes 8 servings. Each serving contains approximately:
  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 80mg
  • Sodium: 280mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 3g
  • Sugars: 41g
  • Protein: 6g

Recipes FAQ

Can I use a different type of ice cream?

Absolutely! You can use any flavor of ice cream you like, or even mix and match different flavors for a unique twist.

Can I make this cake ahead of time?

Yes, you can make the cake a day or two ahead of time and store it in the freezer until you're ready to serve it.

Can I use instant coffee instead of brewed coffee?

Yes, you can use instant coffee instead of brewed coffee. Simply dissolve 1 tablespoon of instant coffee in 1 cup of hot water and use that in the recipe.

Recipe Tips

  • Make sure to use hot brewed coffee in the recipe. Cold coffee won't work as well and may affect the texture of the cake.
  • For a more intense coffee flavor, you can add a teaspoon of espresso powder to the cake batter.
  • If you don't have a springform pan, you can use a regular cake pan and line it with parchment paper for easy removal.

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