Kahlua Ice Cream Layered Cake ~ A Tutorial

Kahlua Ice Cream Layered CakeStep-by-step, make this killer Kahlua Ice Cream Layered Cake by following my photos. The idea has been in my recipe binder since 2004, a Family Circle cover recipe made with kid-friendly flavors. No way, this had Kahlua potential, requiring a dinner party at home for obvious melting challenges.

NOT for tots– it’s a boozy grownup dessert. The Kahlua was an homage to dinner guest, Andrea – the powerhouse copywriter behind Kahlua ads for decades, she brought that brand into the American consciousness.  I, the little PR person, worked with her for my five years on the account. One day, I’ll list the uproarious Kahlua experiences we had. That company had buckets of money “back in the day,” and we were quite good at spending it. Good Times.

To prepare this dessert, you cannot rush. While not difficult, it needs to keep going back into the freezer for chunks of time or you’ll have a meltdown – both it and then you.

Kahlua Ice Cream Layered Cake

  • 9- or 10-inch spring form pan, spray with non-stick spray, then line bottom and sides with waxed paper.

Paper line collage

  • 8 or 9 ice cream sandwiches (Nestle brand is a good one), keep the supply in the freezer. After about two sammie applications, put the pan back into the freezer for at least ten minutes.
  • Slice, place. Back into freezer.
  • Once the pan is lined, press all tight with a wooden spoon and back into the freezer.

Sandwich collage

  • 12 to 15 chocolate sandwich cookies, such as Oreos, crush in a food processor (or use a rolling pin and put cookies in a plastic bag, roll them crushed). Add a splash of milk to make crumbs cling.
  • Pour into pan bottom and press tight with a fork. Back into freezer.
  • If the layer feels too thin, crush and press a few more cookies.
  • Freeze for about an hour, get everything nice and firm.

Cookie crumbs collage

  • Half gallon of vanilla ice cream, soften — place half into the food processor (put container back into freezer) and blend with 3 to 4 tablespoons of Kahlua, flavor level to your taste preference (yup, you get to start tasting now!).
  • Quickly spoon into cake bottom and spread with spatula.
  • Back into freezer.
  • Second layer: remaining ice cream, food processor with 3 or 4 sandwich cookies until blended, spread as the top layer in pan.
  • Back into freezer for at least an hour.

ice creams collage

  • Now, if the ice cream layer does not reach the top of the sandwich edges (and/or is uneven), use a knife, pizza cutter or cheese slicer to trim the sammies to the ice cream layer. This is just for aesthetics.
  • Back into the freezer.  Eat sammie scraps. trim edges
  • When ready to serve, unsnap the pan spring, push cake up from the bottom, peel off wax paper edge, slice and serve pronto. Makes 8 to 10 servings. It melts quickly — ready your guests before you set down a plate of this luscious Kahlua love.
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{ 6 comments… read them below or add one }

1 Worth The Whisk July 11, 2012 at 11:07 am

Liz, yes that is the cook’s payoff.

2 LiztheChef July 11, 2012 at 10:44 am

I can see myself eating the trimmings as I assemble this brilliant summer dessert – what a showpiece…

3 Quyen - Kitchen Runway July 13, 2011 at 10:58 pm

Oh… Patti – you always know how to take things up a notch with Kahlua! Love it!

4 Bonnie Banters July 13, 2011 at 5:16 pm

Extremely clever and beautiful! I’ll have a cup of coffee with my Kahlua (pie)!

5 Worth The Whisk July 9, 2011 at 10:30 am

ALL totally brilliant, thanks for the great update. Mmmmm, Kahlua!

6 Re Baretela July 9, 2011 at 9:22 am

A couple of things I did that might help make things easier…I cut all the sammies first, then let them get pretty hard in the freezer. Then when I stacked them in pan it went fast. When I was done with ice creams, I left sammies uneven and filled the gap with whipped cream and then I drizzled chocolate syrup and sprinkled some cookie crumbs for garnish.
I had made the icecream cake part several days before, covered it with press & seal, and let it sit in my big freezer. Believe me, it was so hard, I had plenty of time to add my additions before it was soft enough to slice. Hubby loved this! All his favorites in one bite. Thanks for a great recipe.
PS: I fell in love with Kahlua many years ago, while on a trip to Mexico. One of our stops was a tour of the Kahlua factory. As a lover of dark, rich black coffee, I knew it would be a perfect fit; it was love at first sip.

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