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Almond Coffee Fudge Ice Cream Cake


1 almond graham crust recipe
1/2 cup light corn syrup
1 cup heavy cream
10 ounces semisweet chocolate, chopped
1 1/2 quarts coffee ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows


Prepare 1 almond graham crust recipe and place in a 9" springform pan. Cool

In a saucepan, combine heavy cream and corn syrup. Remove from head after bringing to a boil. Add chocolate and whisk until smooth. Refrigerate 45 minutes or until cool.

Spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.

When ready to serve, preheat oven broiler. In a small saucepan warm the remaining fudge sauce. Place the springform pan on a cookie sheet. Spread marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown.

Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.

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