Mocha Brownie Ice Cream Cake

This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!

For another chocolatey and delicious ice cream cake, you have to try my homemade Hot Fudge Swirl Ice Cream Cake!

Mocha Brownie Ice Cream Cake slice on a plate

Side view of a Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake

I love ice cream cakes. I really don’t discrimination against any kind of cake, but ice cream cakes have been my go-to for my birthdays for quite a few years now.

My birthday is Christmas Day, so while it always seems tempting to make my own cake, when the time comes I’m usually so worn out from everything leading up to Christmas, that I have no interest in making my cake.

Last year we tried to switch it up and I got cupcakes from a cupcakery near my parent’s house. They weren’t bad, but I wasn’t super impressed.

However, there are a number of ice cream cakes that I love. Cold Stone’s Birthday Cake Remix is kind of my regular these days. But for a while, I would get Breuster’s Caramel Swirl.

My point? I love ice cream cakes. Unlike many other types of cake, they are hard for others to mess up. I eat them wll year long. Cold weather, hot weather, any weather. And it’s so easy to make all kinds of fun flavors with them. I am all about it.

Mocha Brownie Ice Cream Cake slice on a plate
Mocha Brownie Ice Cream Cake slice on a plate

Right now I’m all about this Mocha Brownie Ice Cream Cake.

I’ve made a few ice cream cakes using brownie layers and a few with cake layers. It’s honestly hard for me to decided which I like better. Sometimes I like the dense-ness of a brownie and sometimes I prefer the lighter cake layers. This time, I thought coffee would go great with a dense, chewy, chocolatey brownie.

Then I decided to add the Oreo crumbs and hot fudge.

Have you ever had a Dairy Queen ice cream cake? The last time I had one (it’s been a while), they had this amazing smooth, fudgy chocolate layer in the middle with some crunchy little chocolate pieces mixed in. Pure heaven.

I won’t say that the crumbled Oreos and hot fudge are an exact replica of that, but it’s what I was going for. And I do think it’s delightfully fudgy and crunchy. It goes great with the chewy brownie and smooth ice cream.

Mocha Brownie Ice Cream Cake with a couple slices removed
Mocha Brownie Ice Cream Cake slice on a plate

The cake is iced with a thick, coffee flavored whipped cream. Delish!

How to Make This Homemade Ice Cream Cake

While it might seem intimidating to make this ice cream cake, I assure you it’s not terribly difficult. There’s just a few more steps than some desserts.

You’ll start off by making your brownie layers. Sometimes I make my own from scratch, but this time I went with a box mix. You’ll need two two 8 inch brownies and you’ll want to use the same pan you’re going to stack the cake in.

The ice cream is a little different than a regular ice cream. You don’t need an ice cream maker, which I love. The ingredients might look a little strange (cream cheese and Cool Whip/whipped cream), but I promise once you make it, you’ll never be able to tell. It doesn’t taste like cream cheese, it tastes like ice cream. It’s smooth, creamy and delicious. Plus, it’s thick, which allows you to go ahead and stack the cake once it’s all mixed without having to freeze the ice cream first.

I used espresso and a little bit of Kahlua to flavor the ice cream. The Kahlua is optional, but I am personally a fan.

Putting the cake together is a little different method, but everything is stacked right in the pan. If you have an 8 inch springform pan, that’d be the pan to use. It’d be a touch easier. I use a regular 8×3 inch cake pan. This is a pretty tall cake to put together, so the 3 inches of height is quite nice. I line the bottom of the pan with clear wrap, then put a cardboard cake circle in the bottom of the pan. Once the cake is frozen, it can then be lifted out of the pan with clear wrap and it will already be steady on it’s cake circle. The other thing I do to prepare my pan is line it with parchment paper. The parchment paper goes all the way around and sticks at least a couple inches above the top edge of the pan. This particular cake will be taller than the 3 inch pan, so the parchment paper will extend the height of the pan for layering and freezing.

Mocha Brownie Ice Cream Cake slice on a plate with a bite on a fork
Overhead view of a Mocha Brownie Ice Cream Cake

You’ll alternate layering the brownies and ice cream with the crushed Oreos and hot fudge sauce. You can easily add more of the Oreos or hot fudge, if you want. I could cover myself in the fudge sauce…just sayin’. 🙂

It’ll take some time to freeze. I like to freeze it overnight so that it’s nice and firm.

After removing it from the pan, you’ll make the whipped cream and ice the cake. I finished it off with some chocolate covered espresso beans, but feel to use more chocolate sauce, sprinkles, whatever you like! Just be sure to enjoy it once it’s done. The layers of creamy ice cream, chewy brownie, crunchy Oreo and smooth hot fudge are not to be missed!

Mocha Brownie Ice Cream Cake slice on a plate

Other Delicious Desserts

Tiramisu Poke Cake
Hot Fudge Swirl Ice Cream Cake
Caramel Mocha Chocolate Cake
Caramel Macchiato Chocolate Nutella Cupcakes
Tiramisu Sandwich Cookies

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Mocha Brownie Ice Cream Cake Slice on a Plate
Recipe

Mocha Brownie Ice Cream Cake

  • Author: Lindsay
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!


Scale

Ingredients

  • 18.4 oz (or similar) box brownie mix , plus ingredients on box

ICE CREAM

  • 2 tbsp warm water
  • 4 tsp instant espresso
  • 8 oz cream cheese, softened
  • 1/8 cup milk
  • 1/2 cup sugar
  • 1/8 cup kahlua, optional
  • 8 oz Cool Whip (or homemade whipped cream*)

OREO FUDGE LAYER

WHIPPED CREAM ICING

  • 2 1/2 tsp instant espresso
  • 1 tbsp warm water
  • 1 1/4 cup heavy whipping cream
  • 1/2 cup powdered sugar

Instructions

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
BROWNIES:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
3. When brownies are done baking, allow to completely cool.
ICE CREAM:
1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.
2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.
3. Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.
4. Fold in the cool whip.
ASSEMBLING IT ALL: 
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.
4. Top with half of the ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.
7. Top with remaining ice cream.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.
In a small bowl, dissolve espresso in warm water.
11. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
12. Add espresso extract and powdered sugar and whip on high until thick and creamy.
13. Ice cake and freeze until serving.
*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.

Keywords: ice cream cake recipe, homemade ice cream cake, mocha cake, brownie cake recipe, how to make ice cream cake, best ice cream cake, homemade cake recipe

Enjoy!

This post contains affiliate links.

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

47 Comments
  1. Carmen

    This is probably the best cake recipe I ever made! We made it three times, the first time with homemade brownies which was delicious but too hard to cut when frozen, so we used homemade chocolate cake the next two times which was much easier to cut and still tasted fantastic! I will make this cake again and again!

  2. Sarah

    this came out absolutely amazing!!!! i made this for my boyfriend’s birthday and he couldn’t stop smiling while he ate it. thanks so much!

  3. Rachel

    I love your ice cream cakes!!! I did come up with one hack, as I had two identical 8″ pans but no tall springform pan: I just make the layers 2 at a time in the 8″ pans, keep them all in the freezer until I’m ready to stack, and then just stack them straight onto my cake plate, keeping it in the freezer until ready to serve. Super easy!

  4. Allison

    I absolutely love your cake/cupcake recipes, and I am constantly checking your blog for new recipes!!! I have made so many of your regular cakes and cupcakes but never an ice cream cake. I want to make this for a birthday party this week but am just wondering what the brownie consistency is after freezing? Are they chewy like a brownie, or hard since they are frozen? Should I let this sit out before serving? Thank you!!

    1. Lindsay

      I’m so glad you’ve enjoyed the recipes! The brownie will be a bit firm when frozen, but this cake does very well when left to sit for about 15 minutes or so before cutting into it so the brownies soften a bit.

  5. Jill

    I am a huge fan of your ice cream cakes. I have made several and they are all GREAT!!!! My question, is that I notice the whipped cream icing calls for just heavy cream and not heavy whipping cream. The cakes I’ve made in the past called for the heavy whipping cream when making the final icing. Is there a taste difference between the two. Just curious. I am making this for my father in law so no pressure ya know!! 🙂

    1. Lindsay

      I’m so glad to hear you enjoy them! You are correct, it’s heavy whipping cream. The recipe is updated to make that more clear. Thanks!

  6. Jenny Rodriguez

    Hi Lindsay!
    Thanks for your recipe. It looks delicious.

    Two questiona:
    for Oreo fudge, I need to divided the cookie and the cream ??
    1 box of brownie it’s enough for 2 cakes?

    Thanks! 🙂

  7. Birgit

    I made this cake for my husband’s 60th birthday, it was easy to make and it looked great but we had a lot of difficulty cutting it…I have had ice cream cakes before and know you have to let them thaw a little before cutting but even after sitting at room temp. for over half an hour it was still hard to cut through the brownie layers.
    We persevered and it tasted great but wasn’t quite as pretty anymore because the outer parts were starting to melt while the centre was still frozen.
    Wondering if anyone else has had same problem or if you have any suggestions…I would really like to make it again if  I could resolve this problem.

    1. Lindsay

      Hmm, I have used a similar recipe quite a few times and don’t seem to have the same melting issues. It can take some time for it to soften, but this is a pretty stable cake and shouldn’t get *too* soft.

    1. Abbie

      Also, when I freeze it should i cover it with something? like cover the pan with plastic wrap or foil or anything? And how do you store left overs?

      1. lifeloveandsugar@gmail.com

        I usually just freeze it as is since I don’t have a ton of space in my freezer. You could definitely cover it with plastic wrap though or find a cake box at a craft store.

  8. Vihaan

    Thanks for the prompt response. I’m very excited to make this for my hubby’s birthday tomorrow. Just a question, how do I store the remaining cake? Should I use a cake box,is that enough or any other way to store?And also,did you use cake turn table to rotate the cake while frosting? If yes,how did you take the cake out from the table to freeze after frosting?

  9. Vihaan

    I have only one 8 inch pan. Can I just get another 8 inch springform pan and bake the brownies in these two pans. Will the size vary? Is it very much necessary to get a springform pan?

    1. lifeloveandsugar@gmail.com

      As long as there isn’t too much variation, it should be fine. You’ll just want to build your cake in the large pan so that the large of the brownies will fit. The springform pan is helpful for removing the finished cake from the pan, but you could also put some clear wrap or parchment paper underneath the cake and use that to lift it out of a cake pan, if you prefer. I do that and it works well.

      1. Vihaan

        Thanks for the prompt response. I’m very excited to make this for my hubby’s birthday tomorrow. Just a question, how do I store the remaining cake? Should I use a cake box,is that enough or any other way to store?And also,did you use cake turn table to rotate the cake while frosting? If yes,how did you take the cake out from the table to freeze after frosting?

  10. Vihaan

    How long can we keep this cake and eat after full preparation? And, can we make the cake the previous day and freeze it overnight and do the icing the next day?

    1. lifeloveandsugar@gmail.com

      It should be good for at least 3-4 days after preparing. I’ve kept for up to a week. And yes, you can make the cake ahead and ice it the next day. I typically freeze it in the pan overnight and then finish the icing the next day.

  11. NUR ALINAH MUHAMMAD ALI

    I CAN’T STOP DREAMING ABOUT THIS CAKE…IT’S REALLY SO YUMMY..
    .THANK YOU SO MUCH FOR A GOOD RECIPES. TAKE CARE AND HAVE A BEAUTIFUL
    DAY AHEAD.

  12. Lindsey@American+Heritage+Cooking

    I think my cake Pinterest board is 90% your stuff. LOL. Why pin anything else when all your cakes are so beautiful!? 🙂

    So don’t hate me but I laugh every time I see that top picture because it reminds me of those old Geico commercials with the stack of money and the eyes. idk why. So I hear that song “I always feel like somebody’s watching me…” and I giggle. But in a good happy way. And then I want to eat cake and not my boring plain oatmeal…

    1. lifeloveandsugar@gmail.com

      Aww, thanks girl! 🙂 And it took me a minute to figure out what you were talking about with the Geico thing. You mean the chocolate espresso beans on top, right? How funny that it reminded you of that – and random. 🙂

      1. Lindsey+@+American+Heritage+Cooking

        Yup the they look like eyes on the whipped cream. It’s totally random and I’m not surprised it took you a minute to figure out what I was talking about! My husband used to have a cardboard cutout of the money stack with the eyes on his wall at his bachelor pad…it always creeped me out 🙂

  13. Jess+@+On+Sugar+Mountain

    I love the combo of coffee ice cream and chocolate cake in one dessert! Gorgeous cake, Lindsay! 😀

  14. Dorothy+@+Crazy+for+Crust

    That must be hard, with a birthday on Christmas!! And girl, you’re on an amazing cake roll!

  15. Tina @ Just Putzing Around the Kitchen

    I am constantly amazed by the gorgeous, delicious cakes you make! How is it possible that you’re not a hundred billion pounds???

  16. Tanya Schroeder

    Oh, you clever girl. Weren’t we talking about Dairy Queen cakes? This would beat ANYTHING I could ever buy! Love this! I generally don’t make my own birthday cakes either, but this year I may have to try this cake.

  17. Taylor+@+Food+Faith+Fitness

    Ice cream cake is my favorite! Although, I am partial to DQ…but I actually haven’t tried coldstone. Clearly that must change.
    Or I could just eat all of yours. Better idea.
    Pinned!

  18. Ashley+|+Spoonful+of+Flavor

    I would love ice cream cakes if I ate yours all of the time! Who could resist a big slice of this brownie cake. It has all of my favorite flavors in one cake! Looks incredible!

  19. Mir

    I just don’t look at cakes the same way anymore since discovering your blog, Lindsay! I mean that very sincerely. You just take everything to a whole new level. PLEASE tell me that you’re working on a cake cookbook! I’d buy a copy for everyone I love!

    1. lifeloveandsugar@gmail.com

      What a compliment! Thank you so much Mir! I’d love to do a cake cookbook at some point – we’ll see! 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12