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Coffee Ice Cream Cake

Coffee ice cream cake with an Oreo crust, espresso-rich coffee ice cream layers, and a glossy dark chocolate ganache crown. Finished with whipped cream, chocolate-covered espresso beans, and a light cocoa dusting for a grown-up frozen birthday cake slice.
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Prep Time 25 minutes
freezing 6 minutes
Total Time 6 hours 31 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies Crushed to fine crumbs for a firm, sliceable crust.
Butter
  • 6 tbsp butter Melted and used to bind the crust.
Coffee ice cream
  • 0.5 gallon coffee ice cream Softened until spreadable, but not melted.
Dark chocolate ganache
  • 1 cup dark chocolate ganache Warm enough to pour, then allowed to firm.
Whipped cream
  • 2 cup whipped cream For decorative piping on top.
Chocolate-covered espresso beans
  • 0.25 cup chocolate-covered espresso beans Scatter over the whipped cream for espresso flavor and crunch.
Cocoa powder
  • 1 cocoa powder Light dusting only, to keep the top from becoming dry.

Equipment

  • 1 springform pan

Method
 

Build the Oreo crust
  1. Combine the crushed Oreo cookies and melted butter, then press the mixture firmly into a 9-inch springform pan.
  2. Freeze the crust for 15 minutes to set before adding the ice cream.
Layer the coffee ice cream
  1. Spread the softened coffee ice cream over the frozen crust, smoothing the top in an even layer.
  2. Freeze for 4 hours until the ice cream layer is firm enough to hold its shape.
Add the ganache crown
  1. Pour the dark chocolate ganache over the top and tilt the pan to cover evenly.
  2. Freeze for 1 hour, until the ganache is firm.
Finish and freeze
  1. Pipe the whipped cream decoratively over the ganache in your preferred pattern.
  2. Scatter the chocolate-covered espresso beans over the whipped cream and dust lightly with cocoa powder for a subtle cocoa finish.
  3. Freeze for 1 more hour before serving so the cake slices cleanly.

Notes

Pro tip: soften the coffee ice cream just until spreadable—if it melts, the layers may slide. Refrigerate the cake after slicing only briefly; it’s best served straight from the freezer. Storage: keep covered in the freezer for up to 2 weeks; freezing is yes. For a dairy-light option, swap in a coffee ice cream made with alternative dairy and use dairy-free ganache.