Caramel Mocha Ice Cream Cake

This Caramel Mocha Ice Cream Cake has a rich brownie crust, layers of coffee ice cream, caramel and fudge and is covered in whipped topping. It has all of the flavors of a Caramel Mocha Frappuccino.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 25

Freeze Time 6

Total Time 7

Servings servings

Calories 711kcal

Author Meghan

Equipment

1 9-inch round springform pan
roll of acetate
Scotch tape
Disposable piping bag
large star tip like 1M or 2D

Ingredients

For the Brownie Crust:

8 tablespoons butter
8 ounces bittersweet chocolate
2 tablespoons all purpose flour
¼ teaspoon salt
6 tablespoons sugar
2 eggs
½ teaspoons vanilla extract

For the Ice Cream Layers:

1 gallon coffee ice cream
prepared caramel sauce

For the Hot Fudge Layer:

1 cup powdered sugar
⅓ cup semisweet chocolate chips
6 ounces evaporated milk
4 tablespoons butter
½ teaspoon vanilla extract

For Topping:

16 ounces whipped topping thawed, such as Cool Whip
chocolate syrup
edible gold glitter
edible gold stars

Instructions

Make the Brownie Crust:

Preheat oven to 350°F.
Grease bottom of 9-inch springform pan with butter or baking spray. Cut a circle of parchment paper and place inside the bottom of the pan. Grease the paper and sides of the pan.
In the top of double boiler or in a heatproof bowl set over a pot of simmering water, melt the butter and the chocolate. Set aside to cool to room temperature.
8 tablespoons butter, 8 ounces bittersweet chocolate
In a small bowl, sift together flour and salt. Set aside.
2 tablespoons all purpose flour, ¼ teaspoon salt
In a large bowl, whisk together the sugar, eggs and vanilla. Stir in cooled chocolate mixture until well blended. Fold in flour mixture until just combined.
6 tablespoons sugar, 2 eggs, ½ teaspoons vanilla extract
Transfer batter to the prepared pan. Bake for 15 - 20 minutes, or until a toothpick inserted 1 inch away from the outer edge comes out clean.
While the brownie is still warm, using the back of a large spoon, press down on the crust all over to make it thinner.
Cool brownie crust until it reaches room temperature before proceeding to add the ice cream.

Add Ice Cream Layers:

Attach an acetate collar to the top of the cooled springform pan using tape to extend the edges of the pan upward.
Spoon half of the softened ice cream on top of brownie crust and smooth the surface. Freeze for at least 2 hours to set.
Add a thin layer of caramel sauce on top of the ice cream layer. Freeze for at least 2 hours.
Spread the remaining ice cream on top of the caramel and smooth into an even layer. Freeze for at least 2 hours. While the ice cream freezes, make the hot fudge.

Make the Hot Fudge:

Combine first 4 ingredients of hot fudge sauce in a saucepan and bring to a boil for 8 minutes, stirring occasionally.
1 cup powdered sugar, ⅓ cup semisweet chocolate chips, 6 ounces evaporated milk, 4 tablespoons butter
Remove from heat and stir in vanilla. Allow to cool.
½ teaspoon vanilla extract
Add cooled hot fudge sauce on top of ice cream layer and freeze until firm.

Assemble the Ice Cream Cake:

Slide a plastic knife around the edges of the springform collar and carefully remove it. Remove the acetate collar. Slide a thin spatula under the crust to loosen and transfer the cake to a serving platter.
Cover the sides of the cake in a smooth layer of whipped topping.
Transfer whipped topping to a disposable piping bag fitted with a large star tip. Pipe stars around the bottom of the cake and over the entire top of the cake.
Drizzle caramel sauce and chocolate syrup in a crisscross pattern over the top of the cake. Sprinkle gold edible glitter on top and over the bottom star edge. Sprinkle with gold edible stars.
Freeze the cake until ready to serve, for at least 3 hours.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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