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Coffee Espresso Ice Cream Cake

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A decadent layered ice-cream cake featuring a soft vanilla sponge, rich brown-sugar espresso no-churn ice cream, and a billowy whipped-cream topping dusted with cocoa powder—perfect for coffee lovers.

Ingredients

Scale
  • Vanilla Cake
  • 2 large eggs
  • 175 g granulated sugar
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt
  • 100 g full-fat Greek yogurt (or sour cream)
  • 90 g neutral oil
  • 50 g whole milk (or 2 % milk)
  • 150 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Brown-Sugar Espresso Ice Cream
  • 675 ml cold heavy cream
  • 4 Tbsp instant espresso powder
  • 80 g dark brown sugar + 1 Tbsp (for swirl)
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • 600 g sweetened condensed milk
  • 2 tsp flaky sea salt (for swirl)
  • Topping
  • 250 g cold heavy cream
  • 50 g brown sugar (dark or light)
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
  • 15 g cocoa powder (for dusting)

Instructions

  1. Bake Cake: Preheat oven to 350 °F (175 °C). Whisk eggs, sugar, vanilla, salt, yogurt, milk, and oil until smooth. Fold in flour, baking powder, and baking soda. Pour into a greased 9 in (23 cm) round pan and bake 20–25 min until a toothpick comes out clean. Cool completely, then slice horizontally into two layers.
  2. Make Ice Cream: Whip heavy cream, espresso powder, 80 g brown sugar, salt, and vanilla to medium-stiff peaks. Gently fold in condensed milk; chill 10 min.
  3. Assemble: Line a 9 in pan with plastic wrap. Place bottom cake layer inside. Spread half the ice-cream mixture over it; sprinkle with ½ Tbsp reserved brown sugar and 1 tsp flaky salt, then swirl. Repeat with remaining ice cream, sugar, and salt. Top with second cake layer, wrap, and freeze at least 12 h (overnight).
  4. Finish: Whip topping cream with brown sugar, vanilla, and salt to soft peaks. Unmold frozen cake, peel off wrap, and place on serving platter. Cover top and sides with whipped cream; dust with cocoa powder.
  5. Serve: Let cake stand 5–10 min to soften slightly. Slice using a hot, clean knife between cuts. Wrap leftovers tightly and refreeze.

Notes

  • Plan ahead: baking, freezing, and finishing can be spread over three days for ease.
  • Keep cream and mixing bowl cold for best whipping volume.
  • Line the pan fully with plastic wrap to ensure a clean release.
  • Experiment with flavored cocoa powders or chocolate shavings for garnish.

Nutrition

Keywords: espresso, ice cream cake, coffee, dessert, frozen, vanilla cake

Find it online: https://yumrecipesnow.com/coffee-espresso-ice-cream-cake/