Coffee almond ice-cream cake recipe

Coffee almond ice-cream cake recipe


This coffee almond ice-cream cake recipe is a perfect summer dessert that will satisfy your sweet cravings. It is a heavenly combination of coffee and almond flavors that will leave you wanting more. The cake is made with almond sponge cake, layered with coffee ice cream, and topped with a delicious almond crunch.


  • Almond Sponge Cake:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tsp almond extract
  • 1/2 cup vegetable oil
  • 1/2 cup milk, at room temperature
  • Coffee Ice Cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 tbsp instant coffee powder
  • Almond Crunch:
  • 1/2 cup all-purpose flour
  • 1/2 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted


Step 1: Preheat the oven

Preheat the oven to 350°F.

Step 2: Prepare the almond sponge cake

In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a separate large bowl, beat the eggs with an electric mixer until pale and frothy. Add the granulated sugar and continue beating until the mixture is thick and creamy, about 5 minutes. Beat in the almond extract and vegetable oil. Add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the dry ingredients, mixing well between each addition.

Step 3: Bake the almond sponge cake

Pour the batter into a greased 9-inch springform pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan on a wire rack.

Step 4: Prepare the coffee ice cream

In a medium saucepan, combine the heavy cream, whole milk, sugar, and instant coffee powder. Cook over medium-high heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Remove from heat and let cool.

Step 5: Freeze the coffee ice cream

Transfer the cooled mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is frozen, transfer it to a container and freeze until firm, about 4 hours.

Step 6: Prepare the almond crunch

In a medium bowl, mix together the flour, sliced almonds, granulated sugar, and melted butter until combined. Spread the mixture on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until golden brown. Let cool, then break into small pieces.

Step 7: Assemble the cake

Remove the almond sponge cake from the pan and cut it in half horizontally. Place one half back into the pan and spread the coffee ice cream over it. Top with the remaining cake half. Cover with plastic wrap and freeze until firm, at least 2 hours.

Step 8: Add the almond crunch topping

Remove the cake from the pan and transfer it to a serving plate. Sprinkle the almond crunch over the top of the cake. Serve cold and enjoy your delicious coffee almond ice-cream cake!


This coffee almond ice-cream cake recipe is a delightful dessert that is perfect for any summer occasion. The combination of coffee and almond flavors makes it a unique and special treat that your friends and family will love. With easy-to-follow instructions and common ingredients, this recipe is a must-try. So, enjoy this delicious cake and impress your guests with its heavenly taste!

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