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Coffee Cake Ice Cream Cake
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Nothing better than an Ice Cream Cake at a party on a warm summer day. Who am I kidding, I wouldn’t turn down a piece of ice cream cake at any time of the year. It combines the best of both worlds- ice cream and cake. Plus all the extra goodness in between the layers.
Ice Cream Cakes may seem like a difficult dessert to make, but it’s truly easy and the payoff is so delicious. For this Coffee Cake Ice Cream Cake, I used all the main flavors of a classic coffee cake like: cinnamon, nutmeg, and brown sugar plus added some caramel. However, the main event is definitely Hiland Dairy’s Sea Salt Caramel Espresso Ice Cream. The perfect ice cream flavor to pair with coffee cake. Hiland’s Espresso ice cream has the coffee flavor we love mixed with caramel, sea salt and chunks of espresso chocolate.
Keep reading to find out the steps and tips to make this delicious Coffee Cake Ice Cream Cake.
Why You’ll Love This Recipe
It’s way easier to make than you might think. Ice Cream Cakes are basically assembling layers together. You can use premade to make each layer even quicker.
The combination of flavors. The mix of classic coffee cake flavors like brown sugar, cinnamon and nutmeg with the ice cream flavors of espresso, caramel, sea salt and chocolate will make you want to savor each bite.
The combination of textures. Ice Cream Cake offers a mix of textures that adds to the enjoyment of this classic dessert too. Soft cake, smooth ice cream mixed with the crunchy crumble topping make a perfect bite.
Make this one ahead. Ice Cream Cakes are the perfect dessert idea to make ahead of time. You can store them covered in the freezer for several weeks
Ingredients
Coffee Cake: Make your own from scratch, use a box mix or buy one from the store.
Coffee Cake Streusel Crumble: I make this homemade and it’s pretty easy to do. Only uses butter, brown sugar, flour and cinnamon and a quick trip to the oven.
Hiland Dairy Sea Salt Espresso Ice Cream: Probably a top 3 flavor for me, I love this ice cream. Espresso ice cream, caramel, chocolate espresso chunks and a hint of sea salt.
Caramel: Grab a jar of caramel from the ice cream aisle, pour and spread.
Whipped Cream: Homemade whipped cream (recipe below) or some Cool Whip is perfect to top off this Ice Cream Cake.
Step By Step Instructions
Prep the ingredients: If you are making a Coffee Cake then bake and be sure to cool it completely. Then I make the Streusel Crumble, bake it and set aside to cool. Onto the whipped cream next, whip that up and store in the fridge until ready to use.
* Ice Cream tip- before you are ready to assemble the ice cream cake, set the ice cream out on the counter to soften up. This makes it easier to spread out evenly.
Assemble: After your ingredients are prepped, all you need to do is assemble the layers. Scoop the ice cream on top of the coffee cake and spread out evenly. Pour the caramel sauce over the ice cream and spread that out. Cover the caramel layer in the streusel crumble (leave some for the top too). Then spread out the whipped cream over top of everything. Top with the remaining crumble.
Back in the freezer: Cover the whole thing with plastic wrap or foil and then place in the freezer for a few hours or overnight to set the whole thing together.
Serve: When you are ready to serve the cake, remove from the freezer and set out for about 10 minutes. This will soften it a bit and makes it easier to cut pieces.
Recipe Tips
Make the layers ahead of time and then assemble when you are ready.
Use a box cake coffee cake or store bought for the base layer.
If making your own coffee cake, be sure to cool completely before ice cream cake assembly.
Set Hiland Sea Salt Espresso Ice Cream out on the counter about 15 minutes before assembly to soften it enough to spread out on the cake.
Make sure to place the finished ice cream cake back into the freezer for at least a few hours to set completely.
To make cutting slices easier, run the knife under hot water before cutting.
Storing and Serving
Storing: Coffee Cake Ice Cream Cake can be stored covered in the freezer for about a week.
Serving: Remove ice cream cake from the freezer about 10 minutes before serving. This helps soften the ice cream up a bit to make it easier to cut through. You can run a knife under hot water to make it smoother as well.
Other Ice Cream Recipes You Need to Try
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Coffee Cake Ice Cream Cake
Easy to make ice cream cake with layers of coffee cake, espresso ice cream, caramel, streusel crumble, and whipped cream. Perfect dessert for a warm summer day.
Ingredients
Coffee Cake (premade or box mix)
Caramel
Hiland Dairy Sea Salt Caramel Espresso Ice Cream
Coffee Cake Streusel Crumble
6 Tablespoons Butter, cold
⅔ cup brown sugar
¾ cup flour
2 teaspoons cinnamon
Whipped Cream
1 cup Hiland Dairy Heavy Cream
2 Tablespoons sugar
1 teaspoon vanilla
Instructions
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If baking your own coffee cake, make sure to cool completely before starting to assemble.
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Set out the Hiland Sea Salt Espresso Ice Cream on the counter to let soften about 15 minutes before assembling.
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Make the Coffee Cake Streusel Crumble: In a medium bowl, add the butter, flour, brown sugar, and cinnamon. Using a fork (or just use your hands) crumble the mixture together until it resembles coarse sand. Place on a baking sheet lined with parchment paper in an even layer. Bake at 350 degrees for 10 minutes. Remove from the oven and stir mixture, it will still be gooey. Let cool and then break it apart to make a crumble. Set aside.
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Make the Whipped Cream: (can use Cool Whip too) In a medium bowl, add the Hiland heavy cream, sugar, and vanilla. Using a mixer (hand or stand mixer) mix on medium high speed until it thickens and forms medium peaks. (firm but still soft) Place in the fridge until ready to use.
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Assemble: Scoop the Espresso Ice Cream onto the top of the coffee cake (use the entire quart) and then spread and smooth out into an even layer.
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Pour the caramel sauce over top of the ice cream layer and spread out evenly. Then sprinkle the Streusel Crumbles over the caramel in an even layer. (leave some to use for the topping)
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Scoop the whipped cream over the crumble layer and spread evenly then finish with more of the crumble mixture for topping. Cover with plastic wrap or foil and place in the freezer for several hours or overnight to set completely.
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Once set, cut pieces and serve! Place back in the freezer between serving and eating.
Notes
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