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Chocolate-Coffee Bean Ice Cream Cake

 Chocolate-Coffee Bean Ice Cream Cake
At our school, we celebrate faculty birthdays. I needed a quick recipe that would be appealing to everyone. This tall, impressive dessert certainly fit my needs and it was a huge hit.—Karen Beck, Alexandria, Pennsylvania
12 ServingsPrep: 15 min. + freezing


  • 1-3/4 cups chocolate wafer crumbs (about 28 wafers)
  • 1/4 cup butter, melted
  • 2 quarts coffee ice cream, softened
  • 1/3 cup chocolate-covered coffee beans, finely chopped
  • 2-1/4 cups heavy whipping cream
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 1/2 cup plus 1 tablespoon baking cocoa
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls and additional chocolate-covered coffee beans


  • In a small bowl, combine wafer crumbs and butter; press onto the
  • bottom and up the sides of a greased 9-in. springform pan. Freeze
  • for 10 minutes.
  • In a large bowl, combine ice cream and coffee beans; spoon over
  • crust. Cover and freeze for 2 hours or until firm.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar, cocoa and vanilla; beat until stiff peaks
  • form. Spread over ice cream. (Pan will be full.)
  • Cover and freeze for 4 hours or overnight. Remove from the freezer 10
  • minutes before serving. Garnish with chocolate curls and coffee

2 of 2

Chocolate-Coffee Bean Ice Cream Cake (continued)

Directions (continued)

  • beans.
  • Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without garnishes) equals 512 calories, 36 g fat (20 g saturated fat), 105 mg cholesterol, 185 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.