Caramel Macchiato Ice Cream Cake

Nothing says “let’s have some fun” quite like an ice cream cake! It doesn’t matter if there is a reason to celebrate or not, a frozen treat is always in order! This homemade ice cream cake recipe is easy and is inspired by a coffee shop favorite!

I know this pandemic has been terrible for businesses overall. But there are some businesses who have not only weathered the storm but THRIVED in spite of it!

Locally, one of the businesses that I noticed never missed a beat was our favorite ice cream shop. I marveled at how quickly they adapted their business so that their customers were always happy and satisfied.

What struck me was that even during shut down, people needed ice cream. We never classify ice cream as comfort food, but it is. Nothing makes us happier than a scoop or two of our favorite flavors. We need ice cream for the good times and even the bad.

Ice cream cakes take that happiness to a whole other level! The good thing is you don’t need an ice cream shop to have one, they are so easy to make at home!

The ice cream cake I am sharing with you today is a frozen version of my favorite indulgent coffee drinks; caramel macchiatos!

What Is A Caramel Macchiato?

A macchiato is a coffee drink that loosely translates to “stained milk”. Meaning an espresso stain on the milk used.

A Starbucks macchiato features vanilla-flavored steamed milk over espresso and topped with a caramel drizzle. The authentic version is not a dessert coffee, the Starbucks version most definitely is!

What Is An Ice Cream Cake?

An ice cream cake is a “cake” layered with various cream flavors with whipped frosting on top.

Ice cream cakes come in a ton of varieties and are a fun twist on a traditional cake. Traditional cake is 100% optional!

What Do I Need For This Ice Cream Cake Recipe?

Chocolate wafer cookies

Butter

Hot fudge sauce

Instant coffee granules

Coffee ice cream

Caramel ice cream topping

Toffee bits

Caramel ice cream

Marshmallow Fluff

Cool Whip

Chocolate covered espresso beans for garnish

How To Make A Caramel Macchiato Ice Cream Cake

Step One – Place the wafer cookies in a food processor and pulse until you get fine crumbs. Stream in melted butter until combined. Press the cookie mixture into a 9-inch springform pan. Place the pan in the freezer for 10-15 minutes or until the crust has set.

Step Two – Place the hot fudge in a small sauce and stir in the coffee granules, heat until smooth. Cool slightly and set aside. Spread chocolate mixture over the crust. Freeze for a few minutes.

Step Three – In a bowl, combine half of the whipped topping and the marshmallow fluff.

Step Four – Mix half of the whipped cream mixture with the softened coffee ice cream and spread the ice cream over the crust. Drizzle the ice cream with the caramel sauce. Sprinkle toffee bits over ice cream. Return cake back to the freezer.

Step Four – Combine the remaining whipped topping mixture with softened caramel ice cream and spread over the caramel and the toffee.

Step Five – Top the cake with the remaining whipped topping and garnish with chopped chocolate-covered coffee beans and drizzle more chocolate and caramel sauces if desired.

How Long Does Ice Cream Cake Last?

If stored properly, your ice cream cake should last 3-4 days. Make sure the cake is covered with plastic wrap. Toothpicks placed on top to prevent the plastic wrap from sticking to the whipped topping.

Allow your cake to soften slightly before serving to make it easier to cut.

Recipe Tips

I used chocolate wafer cookies for the crust, however, chocolate graham crackers or crushed Oreo cookies will work as well.

Make sure you work with softened ice cream! It will make it so much easier to fold in the whipped topping and to spread the ice cream over your crust or topping.

I like to freeze the cake between each step; you only need a few minutes. It helps to have things set before you move onto the next step.

Feel free to add chocolate chips or nuts to the toffee layer!

You can play around with the ice cream flavors, chocolate ice cream or vanilla can be used in place of the coffee or the caramel.

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Yield: 10

Caramel Macchiato Ice Cream Cake

Print

Nothing says “let’s have some fun” quite like an ice cream cake!  It doesn’t matter if there is a reason to celebrate or not, a frozen treat is always in order! This homemade ice cream cake recipe is easy and is inspired by a coffee shop favorite!

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

• 2 cups crushed wafer cookies (Nabisco)
• ⅓ cup melted butter
• ⅔ cup hot fudge sauce
• 1 teaspoon instant coffee granules
• 16 oz tub cool whip
• 7 oz container marshmallow fluff
• 1 pint coffee ice cream
• ⅔ cup caramel ice cream topping
• 1 ½ cups toffee bits
• 1 pint caramel ice cream
• Chocolate covered espresso beans for garnish

Instructions

1. Place the wafer cookies in a food processor and pulse until you get fine crumbs. Stream in melted butter until combined.  Press the cookie mixture into a 9 inch springform pan. Place the pan in the freezer for 10-15 minutes or until the crust has set.
2. Place the hot fudge in a small sauce and stir in the coffee granules, heat until smooth.  Cool slightly and set aside. Spread chocolate mixture over the crust. Freeze for a few minutes.
3. In a bowl, combine half of the whipped topping and the marshmallow fluff. 
4. Mix half of the whipped cream mixture with the softened coffee ice cream and spread the ice cream over the crust.  Drizzle the ice cream with the caramel sauce. Sprinkle toffee bits over ice cream. Return cake back to the freezer.
5. Combine the remaining whipped topping mixture with softened caramel ice cream and spread over the caramel and the toffee.  
6. op the cake with the remaining whipped topping and garnish with chopped chocolate covered coffee beans and drizzle more chocolate and caramel sauces if desired.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 870Total Fat 46gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 12gCholesterol 106mgSodium 417mgCarbohydrates 112gFiber 1gSugar 92gProtein 6g

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