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Coffee-Hazelnut Ice Cream Cake

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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  Serves 16
A chocolate layer cake makes an outstanding ice cream cake when the layers are alternated with ice cream. You can use different ice cream or gelato flavors than those in the recipe, but these make a superb combination. Use good quality store-bought ice cream or if you're feeling creative, make your own. This cake is tall and very rich, so slice it thinly. It will serve a big group and is perfect for a celebration.
1 recipe Ultimate Chocolate Cake batter

2 pints good-quality coffee ice cream
1 pint hazelnut gelato or ice cream, such as Haagen-Dazs

2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 1/4 cups sliced almonds, lightly toasted, 20 slices reserved for garnish, remainder finely chopped
Slice each cake layer horizontally in half. Place one layer in bottom of 9 1/2-inch-diameter springform pan.

Soften ice cream and gelato slightly. Using electric stand mixer and flat beater attachment beat each ice cream in separate large bowls until soft peaks form.

Using offset spatula, spread half of coffee ice cream over cake layer in pan. Place second cake layer atop ice cream. Spread hazelnut gelato over cake. Top with third cake layer. Spread remaining coffee ice cream over cake. Top with remaining cake layer. Cover cake tightly with plastic and freeze until firm, at least 3 hours or overnight.

Using electric stand mixer with whisk attachment, whip cream until frothy. Add sugar and vanilla; whip until soft peaks form. Spoon 1/2 cup whipped cream into pastry bag fitted with large open star tip; set aside. Remove cake from freezer. Dip blade of flexible blade spatula into hot water and dry. Run blade around pan sides to loosen cake; remove pan sides.

Spread whipped cream evenly over sides and top of cake. Press chopped almonds onto sides of cake up to top edge. Pipe whipped cream from pastry bag around top edge of cake. Arrange almond halves decoratively atop border. Freeze until ready to serve.

DO-AHEAD TIP: Can be prepared 1 day ahead. Store cake in cake box; wrap box with plastic wrap and foil. Keep in freezer. Unwrap box and refrigerate cake 1 hour before serving to defrost slightly.

Recipe created exclusively for by Carole Bloom.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 16
Calories: 621
Fat. Total: 44g
Fiber: 2g
Carbohydrates, Total: 51g
Sodium: 393mg
% Cal. from Fat: 64%
Cholesterol: 181mg
Protein: 9g
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