Description
Indulge in the rich and creamy goodness of this Coffee Ice Cream Cake. A no-bake dessert with layers of coffee ice cream on a chocolate cookie crust, topped with whipped cream and optional chocolate drizzle. Perfect for summer gatherings or a sweet treat anytime.
Ingredients
Scale
Coffee Ice Cream Layer:
- 1 1/2 quarts coffee ice cream, softened
Oreo Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (such as Oreos), crushed
- 1/3 cup unsalted butter, melted
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup chocolate syrup (optional)
- Chocolate shavings or espresso beans for garnish (optional)
Instructions
- Prepare the Crust: Line a 9-inch springform pan with parchment paper. Mix crushed cookies and melted butter, press into the pan, and freeze.
- Layer the Ice Cream: Spread half of the softened ice cream over the crust, freeze, then repeat with the remaining ice cream.
- Whip the Cream: Beat heavy cream with sugar and vanilla until stiff peaks form.
- Finish the Cake: Remove cake from pan, top with whipped cream, drizzle with chocolate syrup, and garnish.
- Serve: Slice and enjoy immediately or freeze until serving.
Notes
- For extra coffee flavor, add 1 tablespoon of instant espresso powder to the whipped cream.
- You can use mocha or espresso-flavored ice cream for variation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
