Preheat your oven to 350°F (175°C) and grease an 8-inch round pan.

In a mixing bowl, combine the brownie mix, room temperature eggs, and melted butter until smooth.

Pour the batter into your prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the brownie from the oven and let it cool completely in the pan.

While the brownie base cools, take your coffee ice cream out of the freezer and allow it to soften slightly, about 5–10 minutes.

Once softened, evenly spread a generous layer over the cooled brownie base.

Next, take the vanilla ice cream and repeat the process, creating a second layer over the coffee ice cream.

Finish with a swirl of chocolate fudge sauce on the top for added richness and visual delight.

Once all layers are assembled, cover the cake with plastic wrap and place it in the freezer.

Allow the cake to freeze for at least 4 hours or until completely set.

When ready to serve, remove the cake from the freezer and let it sit for about 10 minutes to soften slightly.

Use a sharp knife to cut the cake into slices while the cake is still firm but not too hard.

Garnish with additional fudge sauce if desired, and enjoy your decadent Coffee Ice Cream Cake!