B-52 Ice Cream Cake

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READY IN: 5hrs 35mins
Recipe by Irmgard

This recipe was originally published as a pie recipe. When I saw how much ice cream was required and looked at the size of my pie plate, I decided to do it in a springform pan instead. It is easier to freeze in that type of pan and easier to serve afterwards.

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
  3. Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
  4. Bake in the centre of the oven until firm, 5 to 7 minutes.
  5. Place in the freezer to cool, about 20 minutes.
  6. When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
  7. Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
  8. Spoon into the cooled crust and spread evenly.
  9. Freeze until firm on top, about 15 minutes.
  10. Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
  11. In another small bowl, stir the coffee granules with 1 teaspoons warm water.
  12. When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
  13. Stir in the coffee and dollop over the chocolate layer, then spread over the top.
  14. Freeze until the top is firm, about 15 minutes.
  15. Place the remaining 2 cups of vanilla ice cream into another bowl.
  16. Stir in the orange juice concentrate and orange-flavoured liqueur.
  17. Dollop over the coffee layer, then evenly spread over the top.
  18. Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
  19. For easy serving, place the cake on the counter and uncover.
  20. Let sit for about 10 minutes, just until you can slice.
  21. Garnish with chocolate curls or orange slices if desired.

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