Coffee-Hazelnut Ice Cream Cake

  • Active Time 20m
  • Total Time 3h 20m

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 the bottom of a 9 1/2-inch-diameter springform pan.

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

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

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

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

DO-AHEAD TIP: Can be prepared 1 day ahead. Store the cake in a cake box; wrap the 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 Publisher. All rights reserved.

RecID 6413

nutrition information per serving

621 calories; 44g total fat; 181mg cholesterol; 393mg sodium; 51g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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