Description
Indulge in the rich and creamy goodness of this Coffee Ice Cream Cake. Layers of coffee ice cream, chocolate sandwich cookie crust, and hot fudge sauce create a decadent frozen dessert perfect for any occasion.
Ingredients
Scale
Coffee Ice Cream Layer:
- 1½ quarts coffee ice cream (slightly softened)
Crust:
- 1 package (14 oz) chocolate sandwich cookies (crushed)
- ¼ cup melted butter
Fudge Layer:
- 1 cup hot fudge sauce (warmed slightly)
Topping:
- 1½ cups whipped topping
- 1 tablespoon instant espresso powder (optional)
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: Line a 9-inch springform pan or deep cake pan with parchment paper or plastic wrap. Combine crushed cookies with melted butter, press into the bottom of the pan, and freeze.
- Layer the Ice Cream: Spread half of the coffee ice cream over the crust, freeze. Pour hot fudge sauce over, freeze. Add remaining ice cream, freeze until solid.
- Finish and Serve: Top with whipped topping, garnish as desired. Slice and serve.
Notes
- For a stronger coffee flavor, mix instant espresso powder into the hot fudge sauce or whipped topping.
- This cake can be made 2–3 days in advance and kept frozen until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
