Brown Sugar Espresso Ice Cream Cake (2024)

You don’t need an espresso machine or an ice cream maker to make this Brown Sugar Espresso Ice Cream Cake. The key is this Hoosier Hill Farms Espresso Powder because it dissolves perfectly into the whipped cream for the perfect espresso flavor!

What is the difference between no churn ice cream and regular ice cream?

No churn ice cream is made with sweetened condensed milk and whipped cream which gives you a light and fluffy ice cream while still keeping it creamy. On the other hand regular ice cream is usually a milk and cream or custard and cream base that is churned in an ice cream maker which freezes it while mixing it.

What is the frosting on ice cream cake made of?

Usually the frosting on an ice cream cake is whipped cream. This recipe uses a brown sugar whipped cream which I love to add on at the end for a little softness on the cake.

What kind of cake should I use for an ice cream cake?

I prefer to use an oil based cake for an ice cream cake rather than a brownie or cookie base for the cake because it keeps a softer texture even when frozen.

How long should an ice cream cake sit out before serving?

I like to make this cake the day before I plan to serve it but then top it with whipped cream and by the time it is topped with whipped cream and has the cocoa dusting, it will be soft enough to cut and serve. Usually I recommend having the cake sit out for about 5-10 minutes before slicing and serving.

Tips for making a Brown Sugar Espresso Ice Cream Cake

• Give yourself enough time with this cake. If you really want to spread it out, bake the cake one day, assemble it the next day, and serve it on the third day. That being said you can also bake the cake and assemble it on the same day just make sure the cake is completely cooled before assembling.
• Be sure to line the pan you plan to assemble the cake in completely to make sure it comes out cleanly and easily once frozen.
• The cream needs to be COLD when you whip it to ensure it whips up and enough air is incorporated.
• The measurements in the recipe unfortunately leave you with half a can of sweetened condensed milk and half a bottle of heavy cream. That being said you can use it all up and you will just have a bit of extra ice cream that you can freeze in a separate container.
• I prefer the cake with a soft whipped cream on top but you can whip it into stiff peaks and pipe it on in a design if you prefer!

Additional recipes to try!

• Hazelnut Ice Cream
• Berry Ice Cream Cake
• Espresso Bavarian Cream

Ingredients for a Brown Sugar Ice Cream Cake

• All Purpose Flour: Any all purpose flour will work for this cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor to the cake, ice cream, and whipped cream.
• Eggs: I use standard large eggs from the store.
• Sugar: This cake uses granulated sugar in the cake batter and brown sugar in the ice cream and whipped cream.
• 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use Sour cream.
• Oil: Oil adds moisture to this cake and keeps it from drying out. I recommend using a neutral oil such as vegetable, canola, or avocado oil.
• Milk: I tend to use whole milk or 2% for a richer taste.
• Heavy Cream: Heavy cream or heavy whipping cream will work for the ice cream and whipped cream, just make sure it’s cold.
• Espresso Powder: I use Hoosier Hill Farms Espresso powder for the ice cream. If you use another brand just be sure that it is an instant espresso.
• Flaky Sea Salt: I love a bit of flaky salt in this ice cream to balance out the sweetness but if you really want to you can leave it out.

How to make a Brown Sugar Espresso Ice Cream Cake?

Vanilla Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a medium bowl, whisk together the eggs, sugar, salt, yogurt, milk, and vanilla extract until smooth.
• Pour in the oil and whisk again.
• Lastly, pour in the flour, baking soda and baking powder.
• Whisk once more until combined and smooth.
• Scrape the sides and bottom of the bowl.
• Spray the cake pan with your baking spray and then pour in the vanilla batter.
• Smooth out the cake with a rubber spatula.
• Bake in the preheated oven for 20-25 minutes until fully baked and a toothpick comes out clean.
• Remove the pan from the oven and place on a rack to cool for 5-10 minutes. Use a knife to loosen the cake from the edges of the pan if needed.
• Lay a sheet of parchment on top of the cake followed by a cooling rack upside down. Holding on to the baking sheet, parchment, and cooling rack, flip the stack over so the cake can release and fall out of the baking sheet.
• Leave to cool completely.

Brown Sugar Ice Cream Filling

• In a large mixing bowl, add in the 1 tablespoon of brown sugar, 4 tablespoons of espresso powder, heavy cream, salt, and vanilla. Whip on high with an electric whisk until medium stiff peaks form.
• Add in the sweetened condensed milk and fold to combine.
• Place in the fridge until ready to assemble.

Assembling Ice Cream Cake

• Line a round 9″ pan with plastic wrap so that it is completely sealed.
• Cut the cooled vanilla cake into two even layers.
• Place the bottom layer of the cake into the lined pan. Pour half of the ice cream mixture into the pan. Sprinkle half of the remaining brown sugar and half of the flaked salt over the ice cream. Use a spoon to swirl it into the ice cream.
• Repeat with the second half of the ice cream and the brown sugar and the remaining sea salt. Swirl again and then lay the top layer of cake over the swirled ice cream.
• Lay a piece of plastic wrap on top of the cake and place it in the freezer overnight until frozen solid.

Finishing Touches

• Just before serving, make the brown sugar whipped cream for the top of the cake.
• Pour the cold cream into a large mixing bowl with the brown sugar, salt, and vanilla. Whip until medium soft peaks form.
• Take the frozen cake out of the freezer. Tip it out of the pan and peel away the plastic wrap.
• Place it on the stand or dish that you plan to cut it/serve it from.
• Dollop the whipped cream onto the cake and spread it out to the edges of the cake and dust with a thin layer of cocoa powder.
• Use a sharp knife to cut the cake, cleaning the blade in between each slice.
• Wrap any leftovers with plastic to prevent freezer burn and place back in the freezer.

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