Breakfast Ice Cream Cake

Getting reviews...
Breakfast-for-dessert or dessert-for-breakfast? Either way you slice it, this layered ice cream cake will satisfy your sweet tooth-- morning or night. Layers of coffee and chocolate ice cream get a crunchy cinnamon boost from breakfast cereal.
Save Recipe
  • Level: Easy
  • Total: 6 hr 10 min
  • Active: 40 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Directions

  1. Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the coffee ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
  2. Sprinkle 1 cup of crushed cinnamon cereal in the bottom of the chilled pan. Spread the softened coffee ice cream over the cereal and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed cinnamon cereal and pat evenly. Spread evenly with the dulce de leche. Freeze the cake until firm, 1 to 2 hours.
  3. Cut the chocolate ice cream into pieces and beat in the mixer to soften. Spread on top of the dulce de leche layer, then sprinkle with the remaining 1 cup crushed cinnamon cereal. Freeze until firm, at least 2 hours or overnight.
  4. Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with cinnamon cereal. Freeze until firm, at least 3 hours or overnight.
10m Easy 99%
CLASS
30m Easy 94%
CLASS
15m Easy 99%
CLASS
38m Easy 93%
CLASS
Jerry Traunfeld

Vanilla Ice Cream

8m Intermediate 97%
CLASS
Katie Lee Biegel

Breakfast Nachos

23m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages