Next, it’s time to layer in the ice cream. I take the coffee ice cream out of the freezer and let it sit for about 10 minutes to soften slightly, making it much easier to spread. With a spatula, I gently layer the coffee ice cream over the crust, smoothing it out evenly. I do the same with the chocolate ice cream after the coffee layer is set—a process that helps create those lovely distinct layers that look beautiful when you slice into the cake.
For added richness, I like to mix the sweetened condensed milk with the cocoa powder and instant coffee in a separate bowl. This mixture will drizzle over the chocolate layer before I return the cake to the freezer. I’ve found that freezing the cake for at least 4 hours—though overnight is even better—ensures that each layer is perfectly set. Make sure to cover it with plastic wrap before you pop it back in the freezer.
Finally, when I’m ready to serve, I remove the cake from the freezer and let it rest for about 10 minutes at room temperature. This prevents the knife from getting stuck! I then use a sharp knife to cut into lovely slices, topping each piece with dollops of whipped cream and a sprinkle of chocolate shavings for that final touch. The contrast between the creamy layers and the crunchy crust is nothing short of heavenly.
Pro Tips for Best Results
I tested this recipe three ways to see what worked best, and I found that letting the ice cream soften helps a lot. If you’re in a hurry, you might be tempted to skip this step, but trust me—letting it soften for even just 5-10 minutes makes spreading it so much easier, ensuring a smooth and even layer.
Another tip I discovered is that using high-quality ice cream really makes a difference in flavor. I’ve tried several brands, and the richer, creamier options definitely elevated the cake’s overall taste. It’s worth the extra couple of bucks for something truly indulgent!
Lastly, if you want to amp up the coffee flavor, consider adding a splash of brewed espresso to the sweetened condensed milk mixture. This little addition took my cake to a new level of mocha goodness.
Common Mistakes to Avoid
One mistake I often made in the beginning was not letting the ice cream soften enough. Trying to spread hard ice cream resulted in a mess—definitely not ideal when you’re aiming for pretty layers. I learned that patience is key and that a little waiting time really pays off in terms of ease and presentation. (See the next page below to continue…)