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.
Get More Healthy Recipes with SnapCalorie
Recipe Information
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)
Instructions
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).
2. Place the bottom layer of sponge circles into each mold, pressing gently to create a flat surface.
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.
4. Optional: Place a second sponge circle on top of the ice cream layer if you prefer a double-layered cake.
5. Transfer the molds to the freezer and let them set for at least 2 hours or until fully firm.
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.
7. Once the ice cream cakes are firm, remove them from the freezer and carefully unmold them onto serving plates.
8. Pipe or spoon the espresso whipped cream on top of each ice cream cake.
9. Dust the tops with cocoa powder and garnish with shaved dark chocolate if desired.
10. Serve immediately and enjoy your luxurious cappuccino ice cream cakes!
Nutrition Facts
Calories |
4635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.0 g | 308% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 550.2 g | 200% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 394.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1260 mg | 97% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2421 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
