Coffee Ice Cream Cake

The ice cream somehow gives this simple loaf cake a wonderfully soft crumb and a rich coffee flavor. Between the light sugar crust and the glaze on top, you really could’t ask for a better way to top off an exhausting day. Also great to fortify yourself the next morning before you head into the office.

Preheat oven to 350 F. Generously butter an 8 1/2 x 4 1/2 loaf pan, then lightly dust the pan with sugar to coat completely. Set aside.

Whisk the flour, baking powder and salt together in a small bowl, and set aside.

In a larger bowl, whisk together the sugar, espresso powder, vanilla, eggs, oil, and softened ice cream until completely combined and smooth. Gently fold in the flour mixture, and stir by hand just until flour is mixed in. Turn batter into prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean, and the cake is a deep golden brown.

While the cake is baking, make the glaze:

In a medium sized bowl stir together the Kahlua (if using), coffee, milk/cream and salt. Add the powdered sugar and mix until smooth and spreadable, adding more milk or sugar as needed to reach desired thickness.

When the cake comes out of the oven, immediately spread half the glaze on top of the cake. It will melt into the cake. Allow cake to cool in the pan for 10-15 minutes. Then carefully remove the cake from the pan, and place onto a cooling rack, glazed side up. Spread with remaining glaze. Serve warm.