Affogato Ice-Cream Cake w/ Frangelico

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #36683

March 25, 2021

"From our weekday newspaper The West Australian. Times are estimated and do not include freezing times. NOTE the full recipe title is Affogato ice-cream cake with Frangelico 'ice magic'."

Original is 10 servings


  • Serving Size: 1 (110.7 g)
  • Calories 391.1
  • Total Fat - 22.5 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 59.9 mg
  • Sodium - 216 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 1.2 g
  • Sugars - 29.8 g
  • Protein - 8.7 g
  • Calcium - 263.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven and prepare brownie mixture according to packet instructions. Spread each brownie into two 22cm lined cake pans and bake until a skewer inserted in the centre comes out with a few moist crumbs and then remove from oven, and brush each with 1 tablespoon Frangelico and let cool completely and using a 20 cm springform cake pan as a guide to trim to two 20cm cakes.

Step 2

Grease a 20cm springform cake pan and line base and side of with baking paper. Place 1 of the trimmed cakes in the base and spread softened ice cream over the top, then top with second cake and freeze for at least 6 hours or overnight.

Step 3

When almost ready to serve, make the Frangelico ‘ice magic’.

Step 4

Place chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water and stir until melted and smooth, then stir in remaining 40 ml Frangelico and cool to room temperature.

Step 5

Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone.

Step 6

Release the cake from the cake pan and place on a serving plate and top with the mascarpone mixture then drizzle with cooled Frangelico ‘ice magic’.

Step 7

Freeze for 30 minutes to set the sauce and then scatter over coffee beans to serve.


No special items needed.

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