Coffee Ice Cream Fudge Cake


Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!

Prep Time:
30 mins
Additional Time:
8 hrs 30 mins
Total Time:
9 hrs
1 to 9 - inch springform pan


  • ½ cup light corn syrup

  • 1 cup heavy cream

  • 10 ounces semisweet chocolate, chopped

  • 16 graham crackers, broken into 1/2-inch pieces

  • 1 cup toasted almonds

  • 3 tablespoons white sugar

  • ½ cup melted butter

  • 1 ½ quarts coffee ice cream, softened

  • 1 (7 ounce) jar marshmallow creme

  • 2 cups miniature marshmallows


  1. To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.

  2. To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar. Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan. Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.

  3. The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan. Place the cake pan on a cookie sheet. Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan. Serve immediately with warmed fudge sauce.

Nutrition Facts (per serving)

960 Calories
58g Fat
102g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 960
% Daily Value *
Total Fat 58g 74%
Saturated Fat 30g 152%
Cholesterol 201mg 67%
Sodium 346mg 15%
Total Carbohydrate 102g 37%
Dietary Fiber 4g 15%
Total Sugars 70g
Protein 14g
Vitamin C 0mg 1%
Calcium 242mg 19%
Iron 3mg 17%
Potassium 156mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.