Coffee Ice Box Cake

Coffee Ice Box Cake


Getting Started

For the crust

  • 2 packages of chocolate graham crackers
  • 1 stick of butter

For the fudge

  • 1 stick of butter
  • 1 12oz can of evaporated milk
  • 1 cup of chocolate chips
  • 2 cups of powdered sugar
  • 1 tsp. of vanilla extract

The rest of it

  • 1 qt of coffee ice cream
  • 1 8oz container of whipped cream
  • 1 cup of pecans


The crust


Put all the graham crackers into a food processor and pulse until blended

Then mix the graham cracker and butter together

Then press int0 a 9×9 spring form pan

Then place in freezer for 15- 20 min

Adding the ice cream


Once your base has set in the freezer take it back out and place a layer of coffee ice cream on top and return the pan to the freezer to set

The fudge


Melt the butter, evaporated milk, chocolate chips, powdered sugar, into a medium saucepan pan over medium heat

Whisk to blend everything together to start them stir with a wooden spoon until smoke and thick, this should take 8-10 min (or until the sauce coats the the spoon

Then remove from the heat and add the vanilla extract and hazelnut extract

Set aside to cool or place in another container and set in the fridge till cool

Putting it all together


Bring back out your spring form pan and your now cool fudge sauce

Pour the fudge sauce on to the layer of ice cream and spread till the ice cream layer is completely covered

Now chop half of your pecans and sprinkle onto the fudge layer

Lastly spread the whipped cream ontop and decorate with the rest of your pecans

And let freeze for an hour or more and then you’re ready to eat!

Before serving; remove spring form pan, slice and dust the top with coco powder and you’re ready to eat.

This will keep up to one week in the freezer