Monday, 14 May 2012

Coffee Ice Cream Dream Cake

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This cake was amazing. I think this ice cream cake is my favourite dessert I've ever made. It was insanely delicious and I craved it all day long for days on end. This cake gets better the longer it sits, so if you're serving for company, it would be great to make days ahead. The graham crackers absorb more of the coffee flavour and the cake just tastes better and better the longer it sits!

The original recipe called for a bit of Kahlua mixed in the Cool Whip, but I used Godiva chocolate liqueur instead because that was what I had on hand. If you don't have either of these on hand or if you're just non-alcoholic, feel free to leave this out.

Also, I only used 3 layers of graham crackers. I think the original recipe called for more layers, but mine turned out fabulously with only the 3 layers. Feel free to add more (or less) layers- it's all up to you. I also used about half of the amount of Cool Whip the original recipe called for (and just made more layers of ice cream). This is one of those super-versatile recipes, so have fun with it!

I can't say enough good things about this recipe. It was seriously fabulous and ridiculously delicious. Not only that, but it's no-bake and really simple (albeit a bit messy) to put together. :)

Kahlua-Coffee Ice Cream Dream Cake
Yield: approx. 18 servings

Note: these measurements are the ones I used. You can use more (or less) ingredients based on how many layers you want for your cake.
  • One 14-oz. box of chocolate graham crackers (about 21 crackers)
  • 3-4 cups coffee ice cream (set out 15 mins. to soften)
  • One 8 oz. container Cool Whip
  • 2 tablespoons chocolate liqueur (I used Godiva) or Kahlua (optional)
  • 10-12 oz. jar fudge topping/sauce
  • 1 cup Heath bits
  • 1 Symphony bar, chopped
  1. Line the bottom of a 13x9” pan with chocolate graham crackers (each layer should take 7 full grahams and 1 half graham).
  2. In a bowl, stir 3-4 cups of softened ice cream to loosen it.  Use an offset spatula to spread the ice cream over the graham crackers.  Top with another layer of grahams.
  3. Stir 2 tablespoons of liqueur of Kahlua into the entire amount of Cool Whip (again, this is optional). Spread over the graham crackers.
  4. Microwave the jar of fudge sauce for 20 seconds. Drizzle on half of the fudge over the Cool Whip layer. Sprinkle on the Heath bits.
  5. Repeat the layers (grahams, ice cream, grahams, Cool Whip, and fudge sauce), replacing the Heath bits with chopped Symphony bars on the top.
  6. Freeze several hours until set. (Note: A bench scraper is an easy way to cut down through the layers.)
Recipe adapted from Bake at 350
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  1. This looks SO delicious! I love to bake and am definitely going to try this one. Please consider coming over to link this up tomorrow (tonight) at my Try a New Recipe Tuesday linkup! I'd love to have you join us! :-)

  2. Sounds fantastic! This would be a great dessert to serve in summer. Can't wait to try it!

  3. Oh my goodness this sounds amazing. Ice cream cake is one of my favorites too.

  4. This looks so delicious. I love the chocolate and coffee flavors. This is perfect for summer. Thanks for sharing at Showcase Your Talent Thursday!

  5. oooohhhh! This looks so delicious! What a way to feed your chocolate cravings! :) Thanks for linking up to Strut Your Stuff Saturday. Hope to see you again next week! -The Sisters