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Mocha Brownie Ice Cream Cake

Mocha brownie ice cream cake with an espresso-spiked brownie base, coffee ice cream center, and dark chocolate ganache. Built for coffee lovers, it slices cleanly after a long freeze so every bite tastes like mocha and fudge.
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Prep Time 25 minutes
Cook Time 30 minutes
freezing 8 hours
Total Time 8 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brownie base
  • 1 box brownie mix
  • 1 tbsp instant espresso powder mixed into the brownie mix
  • 0.25 cup espresso or strong coffee for brushing the cooled brownies
Ice cream layer
  • 0.5 gallon coffee ice cream softened
Ganache & topping
  • 1 cup dark chocolate ganache
  • 2 cups whipped cream
  • 1 chocolate-covered espresso beans for decoration

Equipment

  • 1 sheet pan

Method
 

Bake and cool the espresso brownies
  1. Heat oven to 350°F and bake brownies in a 9-inch springform pan, using the brownie mix with the instant espresso powder mixed in per package directions. Bake until set, about 30 minutes, then remove and cool completely.
  2. Brush the completely cooled brownies with the espresso or strong coffee to soak the surface lightly. Let it sit while you prepare the ice cream layer.
Assemble and freeze the ice cream layer
  1. Spread the softened coffee ice cream over the espresso brownie and smooth the top so it reaches the edges. Freeze at 0°F for 4 hours, until firm.
Add ganache and finish
  1. Pour the dark chocolate ganache over the frozen cake and tilt the pan to cover the top evenly. Freeze at 0°F for 2 more hours.
  2. Pipe whipped cream around the edge and onto the top, then top with chocolate-covered espresso beans. Freeze at 0°F until serving.

Notes

For the cleanest slices, run a thin knife under hot water, wipe dry, and cut straight through the frozen cake. Store covered in the freezer up to 5 days (no thawing needed until serving); freezing is best and it refreezes well. For a lighter option, use sugar-reduced whipped cream while keeping the ice cream and ganache as written.