Mocha Brownie Ice Cream Cake
A rich and tender mocha brownie topped with layers of coffee ice cream and sweet whipped cream, drizzled in chocolate syrup for the ultimate indulgent dessert.
Equipment
- 1 Springform pan Ensure it fits your oven
Ingredients
Main Ingredients
- 1 box brownie mix
- ¼ cup brewed espresso or strong coffee
- 1 quart coffee ice cream softened
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup chocolate syrup for drizzling
- 1 tablespoon cocoa powder optional
Instructions
Instructions
- Preheat your oven according to the brownie box instructions and swap water with brewed espresso for mocha flavor.
- Pour brownie batter into a springform pan and bake as directed. Let cool completely.
- Spread softened coffee ice cream evenly over the cooled brownie base.
- Freeze the cake for at least 2 hours until the ice cream is firm.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the frozen ice cream layer.
- Drizzle with chocolate syrup and sprinkle cocoa powder if desired. Freeze another hour before serving.
Notes
Wrap leftover slices tightly and store in freezer for up to two weeks. Thaw in fridge before serving or microwave 10–15 seconds to slightly soften without melting.