Chocolate-Coffee Bean Ice Cream Cake

Total Time

Prep: 15 min. + freezing


12 servings

Updated: Oct. 14, 2022
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
Chocolate-Coffee Bean Ice Cream Cake Recipe photo by Taste of Home


  • 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 vanilla extract
  • Chocolate curls and additional chocolate-covered coffee beans


  1. 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.
  2. In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm.
  3. 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.)
  4. Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

Nutrition Facts

1 slice (calculated without chocolate curls): 512 calories, 36g fat (20g saturated fat), 105mg cholesterol, 185mg sodium, 46g carbohydrate (34g sugars, 1g fiber), 7g protein.