A coffee ice cream cake, you say? Well, for those who can’t choose between dessert and their daily caffeine fix, here’s your solution. This Mini Coffee Ice Cream Cake delivers the best of both worlds: a bold coffee kick and sweet, creamy indulgence. Whether you’re trying to impress guests or bribe your way out of a sticky situation, this cake is guaranteed to do the job. Plus, it’s mini, so no one will judge you for devouring the whole thing in one sitting. Unless, of course, they can see you do it. But really, who’s counting?
Mini Coffee Ice Cream Cake
A decadent coffee ice cream cake packed with flavor and creaminess, perfect for dessert or coffee lovers alike.
Ingredients
- 1 pack chocolate wafer cookies crushed
- 3 tbsp butter melted
- 2 cups coffee ice cream softened
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 2 tbsp coffee liqueur optional
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed cookies with melted butter and press into mini pans. Bake for 8 minutes.
- Cool the crust, then spread softened coffee ice cream on top.
- Freeze for 1 hour to set ice cream.
- Melt dark chocolate with heavy cream until smooth, pour over ice cream layer.
- Freeze until set (about 2 hours).
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 8%
- Iron: 4%
- Vitamin D: 2%
- Vitamin C: 1%
Additional Notes/Tips
- Add a sprinkle of cocoa powder for extra chocolatey goodness.
- For an extra caffeine boost, mix instant coffee into the ice cream before spreading.
- Allow the cake to soften for 5 minutes before serving for the best texture.
