Cappuccino Ice Cream Cakes
Experience the ultimate fusion of coffeehouse elegance and frozen dessert indulgence with these stunning Cappuccino Ice Cream Cakes. Featuring layers of tender vanilla sponge cake and creamy cappuccino ice cream, these individual treats are as visually striking as they are delicious. Topped with a velvety espresso-infused whipped cream, a dusting of rich cocoa powder, and optionally accented with dark chocolate shavings, these cakes bring the flavors of your favorite café to your dessert table. Perfectly portioned and requiring no baking, they are an effortless yet decadent way to impress guests—or just treat yourself! Ready in just 25 minutes of prep time and conveniently frozen for easy serving, this recipe combines simplicity with gourmet flair, making it a must-try for coffee and dessert lovers alike.
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Ingredients
- 1 9-inch round layer Vanilla sponge cake
- 1 liter Cappuccino ice cream
- 240 ml Heavy cream
- 30 grams Powdered sugar
- 5 grams Instant espresso powder
- 10 grams Cocoa powder
- 30 grams Dark chocolate (for garnish, optional)
Directions
Step 1
1. Prepare the vanilla sponge cake by slicing it horizontally into two thin layers. Use a round cookie cutter or a glass to cut out circles of sponge cake that match the size of your serving molds (such as ramekins or a muffin tin).
Step 2
2. Place the bottom layer of sponge circles into each mold, pressing gently to create a flat surface.
Step 3
3. Soften the cappuccino ice cream slightly by letting it sit at room temperature for 5-10 minutes. Scoop the ice cream onto the sponge base, filling each mold about three-quarters full. Smooth the surface with the back of a spoon.
Step 4
4. Optional: Place a second sponge circle on top of the ice cream layer if you prefer a double-layered cake.
Step 5
5. Transfer the molds to the freezer and let them set for at least 2 hours or until fully firm.
Step 6
6. While the ice cream cakes are freezing, whip the heavy cream with powdered sugar and instant espresso powder until soft peaks form. Cover and refrigerate until ready to use.
Step 7
7. Once the ice cream cakes are firm, remove them from the freezer and carefully unmold them onto serving plates.
Step 8
8. Pipe or spoon the espresso whipped cream on top of each ice cream cake.
Step 9
9. Dust the tops with cocoa powder and garnish with shaved dark chocolate if desired.
Step 10
10. Serve immediately and enjoy your luxurious cappuccino ice cream cakes!
Nutrition Facts
| Serving size | (1821.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4670.2 |
| Total Fat 239.0g | 0% |
| Saturated Fat 142.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 932.8mg | 0% |
| Sodium 2390.0mg | 0% |
| Total Carbohydrate 556.3g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 404.9g | |
| Protein 66.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1816.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2905.3mg | 0% |
Source of Calories