Best 4 Layered Coffee Ice Cream Dessert Recipes

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Indulge in a delightful layered coffee ice cream dessert that will tantalize your taste buds and leave you craving for more. This frozen treat combines the invigorating flavors of coffee, the richness of ice cream, and the crunch of cookies or wafers. With its alternating layers of coffee ice cream, coffee sauce, and cookie crumbs, this dessert offers a symphony of flavors and textures that will transport you to a coffee shop paradise.

Here are our top 4 tried and tested recipes!

LAYERED COFFEE ICE CREAM DESSERT



Layered Coffee Ice Cream Dessert image

Family and Friends won't believe it when you tell them this attractive layered dessert has only four ingredients. Our Test Kitchen home economists created this make-ahead recipe with your busy day in mind.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 5

27 Oreo cookies, crushed (about 2-1/2 cups)
6 tablespoons butter, melted
5 cups coffee ice cream, softened
1 cup prepared chocolate frosting
Chocolate-covered coffee beans, fresh mint leaves, warm caramel ice cream topping, optional

Steps:

  • Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty foil. In a large bowl, combine the crushed cookies and butter until crumbly. Press half of the cookie mixture into the prepared pan. Gently spread half of the ice cream over the crumbs. Freeze for 15 minutes. , Spread frosting over the top. Spread remaining ice cream over frosting and sprinkle the remaining crumb mixture and press down lightly. Cover and freeze overnight., Remove from the freezer 5 minutes before serving. Invert dessert onto a serving platter. Discard foil. Garnish with coffee beans and mint if desired. Cut into slices. Serve with caramel topping if desired.

Nutrition Facts :

ICE CREAM LAYER CAKE



Ice Cream Layer Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top

Steps:

  • Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
  • When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

LAYERED ICE CREAM " CAKE"



Layered Ice Cream

This is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!

Provided by Bettee Crocker

Categories     Frozen Desserts

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 7

15 Oreo cookies
1 tablespoon milk
8 -9 ice cream sandwiches, depending on size
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or 1 pint frozen yogurt
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
  • Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
  • Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
  • Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
  • Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
  • To serve, remove side of pan, then waxed paper. Cut into wedges.

Nutrition Facts : Calories 313.8, Fat 16.4, SaturatedFat 10.6, Cholesterol 10.6, Sodium 167.7, Carbohydrate 39.7, Fiber 0.9, Sugar 24.1, Protein 4.1

COCONUT COFFEE MARBLED ICE CREAM CAKE



Coconut Coffee Marbled Ice Cream Cake image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 10 servings

Number Of Ingredients 18

For crust
3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)
1 teaspoon instant-espresso powder
2 tablespoons unsalted butter, melted
For ice cream layer
1 pt premium coffee ice cream, softened slightly
1 pt premium coconut sorbet, softened slightly
For fudge sauce
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 tablespoon packed dark brown sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla
Special Equipment
a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold; parchment paper; an offset metal spatula

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
  • Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.
  • Make ice cream layer:
  • Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.
  • Make fudge sauce and finish cake:
  • Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.
  • Add butter, vanilla, and remaining chocolate and stir until smooth.
  • Cool fudge sauce to warm, at least 15 minutes.
  • Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.

Tips:

  • Choose high-quality coffee: Use a coffee blend that you enjoy drinking, as the flavor of the coffee will be prominent in the dessert. If you prefer a bold coffee flavor, choose a dark roast. For a milder flavor, choose a medium roast.
  • Don't over-brew the coffee: Over-brewing can make the coffee bitter. Brew the coffee according to the package directions.
  • Chill the coffee before using: Chilling the coffee will help it to set faster when you add it to the ice cream.
  • Use a high-quality ice cream: Choose an ice cream that is high in fat and low in air. This will help the ice cream to stay creamy and smooth when you layer it with the coffee.
  • Don't over-mix the ice cream and coffee: Over-mixing can make the ice cream grainy. Gently fold the coffee into the ice cream until it is just combined.
  • Freeze the dessert for at least 4 hours before serving: This will allow the ice cream to set and the flavors to meld.
  • Garnish with whipped cream and chocolate shavings: This will add a touch of elegance to your dessert.

Conclusion:

Layered coffee ice cream dessert is a delicious and easy-to-make treat that is perfect for any occasion. With its rich coffee flavor and creamy texture, this dessert is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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