Coffee almond ice cream cake recipe
The coffee almond ice cream cake recipe is a no-bake dessert that combines the rich flavors of coffee and almonds with the creaminess of vanilla ice cream. It is a perfect dessert for any occasion, and the layered cake looks impressive and tastes amazing.
Equipment
- 1 Food processor
- 1 Mixing bowl
- 1 Spatula,
- 1 9-inch springform pan
- 1 plastic wrap
Ingredients
- 2 cups strong coffee
- 1 teaspoon almond extract
- 1 quart vanilla ice cream
- 1 package chocolate cookies
- 1 cup sliced almonds
- 1/2 cup Whipped cream and extra sliced almonds for garnish
Instructions
- Brew 2 cups of strong coffee and let it cool.
- Crush the chocolate cookies in a food processor and mix with sliced almonds.
- Mix the almond extract with the vanilla ice cream until combined.
- In a 9-inch springform pan, layer the cookie and almond mixture, then spread a layer of the almond ice cream on top.
- Pour some of the coffee over the ice cream layer, then repeat with another layer of cookie mixture, ice cream, and coffee.
- Repeat this process until all the ingredients are used up, making sure to end with a layer of the cookie mixture.
- Cover the pan with plastic wrap and freeze for at least 6 hours.
- When ready to serve, remove from the freezer, garnish with whipped cream and sliced almonds, and enjoy!
Notes
Nutritional Values:
This recipe contains approximately 350 calories per serving, with 21 grams of fat, 37 grams of carbohydrates, and 6 grams of protein.
Additional Notes/Tips:
For an extra boost of flavor, consider adding a drizzle of caramel sauce or chocolate sauce over the top of the cake before serving. You could also experiment with different nut varieties or add some cocoa powder to the ice cream mixture for a chocolate twist on this classic dessert.