Espresso Fudge Brownie Mudslide Ice Cream Cake

Talk about summer lovin’…. this ice cream cake is layers upon layers of goodness: a rich and fudgy brownie and a no-churn coffee-infused ice cream that’s as easy as it is delicious. The cherry on top (icing on the cake, rather) is the mountain of brownie chunks, chocolate covered espresso beans, and a hot fudge drizzle.

Espresso Fudge Brownie Mudslide Ice Cream Cake

Making your own no-churn coffee ice cream (instead of using a store bought ice cream) gives you the flexibility to use decaf coffee beans for less of a buzz (while I love coffee flavor, caffeine is not my friend). Granted, there still is espresso powder in the brownies and chocolate covered espresso beans studded through out, but the effect is milder.

Also an option if you are not a coffee fan at all is to skip it entirely. The basic no-churn ice cream base can be made into just about any flavor you can imagine… I’m thinking folded in chunks of fresh sweet cherries, a splash of bourbon and vanilla bean, or even infusing the cream with fresh mint in place of the coffee beans (follow the exact same process for a lovely fresh mint flavor).

Espresso Fudge Brownie Mudslide Ice Cream Cake

My go-to brownie recipe is so dense and fudgy that, when frozen, it becomes somewhat tricky to cut and eat. So for these, instead of melted butter, I whipped the butter with sugar as if I was making a cake, with the goal to produce a slightly lighter and less dense brownie that’s more manageable when frozen.

You’ll also notice this brownie is baked in a half sheet pan instead of a normal 13×9. This solves the main conundrum faced when making an ice cream cake: the fact that 9″ cake pans and 9″ springform pans are never exactly the same size. A sheet pan is the perfect size for two 9” round, cut to fit your springform pan exactly, each layer the perfect thickness to compliment but not overpower the ice cream, and still have some scraps leftover for a glorious mountain-of-brownie to top it all off… and maybe a few snacks for the chef while you’re putting it all together (shhh, it’s our secret).

Espresso Fudge Brownie Mudslide Ice Cream Cake

The ice cream base is lightly infused with the coffee beans by simply warming and steeping it for about 30 minutes, infusing a surprising amount of coffee flavor into the cream. To finish out the no-churn ice cream, the cream is whipped (hello, coffee whipped cream that might be my new favorite thing!) and then folded into a can of sweetened condensed milk. That’s it. No eggs to separate, no custard to thicken, no special equipment necessary. Just spread the light and airy mixture into your springform pan and then freeze overnight until firm.

Get the full recipe and instructions on the Kitchenthusiast blog »

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Espresso Fudge Brownie Mudslide Ice Cream Cake

Fudge Brownie Mudslide Ice Cream Cake

Yield: 10 servings

Cook Time: 45 minutes

Total Time: 24 hours

Coffee and chocolate, brownie and ice cream: this ice cream cake recipe is the perfect pairing two times over. With layers of fudgy brownie and creamy, no churn coffee ice cream, it’s summer dessert perfection.


For Brownie:

  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup (1.5 ounces) dark or dutch process cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt or kosher salt

For Ice Cream:

  • 2 cups heavy cream
  • 1/2 cup whole coffee beans
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup chocolate covered coffee beans, chopped

To Assemble:

  • 1/2 cup hot fudge sauce, slightly warmed
  • more chocolate covered coffee beans, as desired for decoration


  1. Preheat oven to 350ºF. Lightly butter a half sheet pan; line with parchment paper and lightly butter parchment.
  2. In a double boiler or in the microwave on low power, gently melt chocolate until smooth. Set aside to cool slightly.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for 2-3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Increase speed to high and beat for another 2-3 minutes or until fluffy and increased in volume. Mix in vanilla.
  4. In a separate bowl, sift together flour, cocoa powder, espresso powder, baking powder, and salt.
  5. Get the full recipe on the Kitchenthusiast blog »

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This recipe was created in partnership with KitchenAid®. All opinions are my own.

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15 Comments Leave a Comment »

  1. Wat ziet dat er lekker, maar ook nog eens erg mooi uit, zeg!

  2. Dit ziet er mooi én lekker uit!

  3. Thank you for this amazing recipe….definitely going to make this one!

  4. No-churn ice cream! Fabulous.
    Wish I could help you dispense with the leftover brownie bits….they look so good!

  5. ugh yes, i always have same sized cake probs. love the cherry/coffee/chocolate combo; i’ve never had cherry and coffee together but the sweet/bitter dichotomy sounds amazing.

  6. Is there any reason not to bake the brownies in two 9×13 pans? Some of us don’t have half sheet pans and still want delicious frozen treats!

    • Technically, yes, but measure the pans against your springform, make sure you can fit a full round out of the bottom. That was the issue with my 9-inch pans, they were actually a half inch or so smaller than my springform pan.

  7. Oh my, this looks awesome.
    I don’t think I would skip out on the full caffeine effect though, because I absolutely love my caffeine! Cannot wait to try this! :D

  8. This looks so delicious. Amazing recipe! Thanks for sharing!
    Best, MODENOVA I

  9. I’m sure this is as wonderful to eat as to see.
    Beautiful dessert!

  10. omg incredible! and i love that sheet pan trick ;)

  11. After being lucky enough to try this first hand, I’m making one (or two…) this weekend! SO GOOD.

  12. If I were to have only one fudge brownie level, could I cook it directly in the springform pan and let cool before stacking with ice cream?

    • In my experience springform pans have a tendency to leak when there is no crust. You can certainly try, just be sure to have a baking sheet underneath in case!

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