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This is by far the best ice cream cake I have made!

When my boyfriend turned 25 this February, I knew it was a milestone worth celebrating in a big way. He’s not just a coffee lover; he’s the kind of guy who finds joy in every sip, making his morning routine a cherished ritual. Inspired by his passion for coffee, I set out to create a dessert that would truly speak to his heart.

Enter the coffee ice cream brownie cake- a heavenly blend of two of his favorite indulgences. For him, there’s nothing quite like the combination of rich, creamy coffee ice cream and decadent brownies. So, I embarked on a culinary adventure to craft a cake that would exceed his expectations and make his birthday truly unforgettable.

Join me as I take you through the steps of creating this treat, perfect for birthdays, anniversaries, or any occasion that calls for a touch of sweetness and love.

Happy birthday, my love. This one’s for you.

For the ice cream

Start by adding the milk, sugar, coffee beans, salt and 1 1/2 cup cream into a large pot. Heat on medium heat until the mixture is warm and steamy. DO NOT BOIL! Once the mixture begins to steam, turn off the heat and allow to steep for 1 hour.

While the mixture is steeping, I like to start on the brownies. This can be done now or after the ice cream is in the freezer depending on the timing.

For the brownies

Preheat the oven to 325 F. I used a 9 in round cake pan to bake the brownies, but use the pan that matches the shape of cake you would like. Add parchment paper to the bottom and then oil the entire pan.

Add all dry and wet ingredients to two separate bowls.

Mix the wet and dry ingredients separately.

Pour the dry ingredients into the large bowl with the wet ingredients. Mix until it is just combined. DO NOT OVER MIX. The brownies will be thick.

Pour batter into the oiled pans to the depth you want. I added enough brownie batter to cover about 1/3 of the height of the pan. There may be left over batter depending on the amount you use.

Cook the brownies at 325 F for about 20 minutes or until only a few crumbs come out with a fork.

For the ice cream

After the hour is over, pour the remaining 3 cups of cream into a large bowl. Then set the bowl in a larger bowl filled with ice. Add a mesh strainer to the top of the bowl of cream and set aside.

Reheat to milk and coffee mixture on medium heat until it is again warm and steamy. While it is heating, add the egg yolks into a separate bowl and whisk. Slowly pour the warm coffee mixture into the egg yolks and whisk egg yolk mixture the entire time. I used a 1 cup measuring cup to add a little at a time. Once the yolks are hot (check by touching the side of the bowl) you can slowly pour the yolks into the remaining coffee mixture.

Now that the coffee and egg yolk mixtures are combined, stir constantly over medium heat. I like to use a flat spatula to be able to scrap the bottom of the mixture. Continue to stir and scrap the bottoms/ sides until the mixture thickens. To check for the correct thickness, coat the spatula and run your finger across the coating. If the mixture runs down through the line you made with your finger, continue to stir. If the mixture does not run, it is ready. This can take about 10 minutes.

Once the mixture thickens, remove from heat and pour through the strainer, into the cooled cream. Mix as you pour. Press down on the coffee beans through the strainer to ensure you extract as much coffee flavor as possible. Add in the vanilla and whisk until the mixture is cool.

Now the mixture is ready to add to the ice cream maker. Follow the instructions for your ice cream maker. My ice cream maker took about 45 minutes but this will vary.

While the ice cream is churning, prepare the pans you plan to freeze it in. I used the same pans that I cooked the brownies in. I also added parchment paper to the bottom of the pan to help make it easier to remove later.

Once the ice cream is finished churning in the ice cream maker, pour into the same size pans as the brownies. I used two 9 in round pans and had a small amount of ice cream left over. This depends on how thick you would like the layers.

Allow the ice cream to cool over night in the freezer.

Assembling the cake

I made my cake with two brownie layers and two ice cream layers. They were already in the correct shape and size because I used the same pans. Depending on the shape and size you would like, you may need to cut the layers to the correct shape.

I assembled my cake with an alternating brownie and ice cream layer, starting with a brownie layer as the base to provide support. I did not add frosting between the layers because the ice cream easily fills the gaps. Once the layers were assembled the way I wanted, I put the unfrosted cake back in the freezer.

For the frosting

With the cake in the freezer, combine all of the ingredients for the frosting into a large bowl. With a hand mixer, mix until stiff peaks form. About 2-5 minutes.

Frosting the cake

Pull the assembled cake out of the freezer. Pipe frosting on the top and sides of the cake. Smooth the frosting with a spatula. Decorate!

Put the cake back into the freezer until ready to serve