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.