Are you making dessert for guests or a special occasion? This Kahlúa Hazelnut Ice-Cream Cake is a delicious frozen dessert – the perfect sweet treat after dinner.

I’ve lost count of how many times I’ve made this Kahlúa Hazelnut Ice-Cream Cake…so many times! It’s one of those desserts that looks super impressive and tastes amazing but isn’t too tricky to make, which makes it ideal to serve when guests come over.

perfect for summer

This dessert can be enjoyed anytime of year really, but will be extra enjoyable on those warm summer nights when everyone wants to cool down.

When I host Christmas Day lunch or dinner at my home THIS IS OUR CHRISTMAS DESSERT. It’s really refreshing after a big Christmas feast because it’s nice and chilly!

easy to make but takes time

This recipe isn’t too hard, but it does take some time to put together so make sure you factor in enough time before you need to serve it.


As it has kahlua in it, the Kahlúa Hazelnut Ice-Cream Cake is of course not suitable for the kids, so I make a non-alcoholic trifle for them. If you don’t have time to make two desserts, just buy a packet of ice-blocks for the kids – they’ll be happy with that!

keep it chilled

This ice-cream cake needs to be kept in the freezer overnight before serving, so clear some space in your freezer before you start making it. If you’re taking it to a friend’s place, check if they will have space in the freezer for it until its time to serve, so it doesn’t melt.

why use kahlua?

Kahlúa has been one of the world’s favourite coffee liqueurs since it was created in Mexico in 1936. Made with coffee beans, it’s a key ingredient in many popular cocktails and is delicious when blended with milk, cream or ice-cream. It adds an amazing coffee flavour to this dessert!

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  • Author: Katrina Springer
  • Total Time: 2 hours
  • Yield: 12 1x


  • 400g hazelnuts
  • 150g butter, room temperature
  • 1 cup icing sugar
  • 3 eggs
  • 250g dark chocolate melts
  • 1/4 cup Kahlua
  • 3 litres vanilla ice-cream


  1. Preheat oven to 200°C
  2. Line the base of a springform round pan with baking paper
  3. Place nuts onto a baking tray and roast in oven for 10 minutes
  4. Cool nuts on baking tray, when cooled place into a tea towel and rub off skin (no need to rub them all off, just do what is easily removed), discard skins into bin or shake tea towel outside
  5. Roughly chop hazelnuts
  6. Place butter and sugar into an electric mixing bowl, mix until pale in colour
  7. Add eggs, continue to mix until all ingredients are combined
  8. Melt chocolate following packet directions (I melt on 50% in the microwave, 1 minute, stir, repeat until melted)
  9. Pour chocolate and kahlua into butter mixture, stir gently until combined
  10. Sprinkle half of the hazelnuts into springform pan
  11. Pour half the chocolate mixture over nuts
  12. Freeze for 30 minutes, remove icecream from fridge at 20 minutes to soften
  13. Spoon ice-cream over nuts, gently pressing into spring form pan
  14. Pour in remaining chocolate mixture
  15. Cover with plastic wrap and freeze for 1 hour
  16. Remove plastic wrap (keeping to reuse) press remaining hazelnuts into chocolate mix, cover with plastic wrap and freeze overnight
  17. To serve slice like a cake and serve immediately


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  • Prep Time: 2 hours

what can you do with the leftover kahlua?

Now, what will you do with the 3/4 of a bottle of Kahlúa you have left? Here are some suggestions!

– add some to a chocolate dip and serve with strawberries

– make a White Russian cocktail

– make an espresso martini

– drink it over ice

I hope you and your guests enjoy this Kahlúa Hazelnut Ice-Cream Cake! 


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