Coconut Coffee Marbled Ice Cream Cake

A decadent layered dessert featuring alternating layers of coffee ice cream and coconut sorbet on a chocolate espresso crust, topped with a rich chocolate fudge sauce. This elegant frozen cake combines the sophisticated flavors of coffee and coconut with dark chocolate.

8 servings

3 hr 33 min

Published October 4, 2025

Ingredients

•¾ cup chocolate wafer crumbs
•1 teaspoon instant-espresso powder
•2 tablespoons unsalted butter
•1 pint coffee ice cream
•1 pint coconut sorbet
•3 tablespoons heavy cream
•1 tablespoon light corn syrup
•1 tablespoon dark brown sugar
•1 teaspoon Dutch-process cocoa powder
•⅛ teaspoon salt
•2 oz bittersweet chocolate
•1 tablespoon unsalted butter
•1 teaspoon vanilla
•1 piece equipment

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
2.
Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
5 min
3.
Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.
30 min
4.
Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.
120 min
5.
Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.
10 min
6.
Add butter, vanilla, and remaining chocolate and stir until smooth.
3 min
7.
Cool fudge sauce to warm, at least 15 minutes.
15 min
8.
Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.
20 min

Coconut Coffee Marbled Ice Cream Cake

8 servings

3 hr 33 min

Published October 4, 2025

Ingredients

•¾ cup chocolate wafer crumbs

•1 teaspoon instant-espresso powder

•2 tablespoons unsalted butter

•1 pint coffee ice cream

•1 pint coconut sorbet

•3 tablespoons heavy cream

•1 tablespoon light corn syrup

•1 tablespoon dark brown sugar

•1 teaspoon Dutch-process cocoa powder

•⅛ teaspoon salt

•2 oz bittersweet chocolate

•1 tablespoon unsalted butter

•1 teaspoon vanilla

•1 piece equipment

Cooking Instructions

Put oven rack in middle position and preheat oven to 375°F.

10 min

Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.

5 min

Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.

30 min

Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.

120 min

Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.

10 min

Add butter, vanilla, and remaining chocolate and stir until smooth.

3 min

Cool fudge sauce to warm, at least 15 minutes.

15 min

Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.

20 min