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Crushed Biscotti and Coffee Ice Cream Cake

Biscotti coffee ice cream cake with a crunchy Italian almond biscotti crust, espresso-brushed base, and rich coffee ice cream. Dusted with cocoa and finished with chocolate-dipped biscotti for an elegant, espresso-flavored frozen dessert cake.
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Prep Time 25 minutes
hours freezing 6 minutes
Total Time 31 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Biscotti crust
  • 2 cup almond biscotti finely crushed
  • 0.5 cup butter melted
  • 2 tbsp sugar
Coffee ice cream layer
  • 0.5 gallon coffee ice cream softened
  • 0.5 cup espresso or strong cold brew for brushing
Whipped topping & finish
  • 2 cup whipped cream
  • 3 tbsp unsweetened cocoa powder
  • 6 biscotti dipped in dark chocolate, for topping

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the biscotti crust
  1. Combine crushed almond biscotti, melted butter, and sugar, then press firmly into a 9-inch springform pan until evenly packed (visual cue: looks like a compact, sandy crust). Freeze for 15 minutes.
Add the espresso layer and freeze
  1. Brush the frozen biscotti crust with espresso or strong cold brew to moisten the top (visual cue: glossy brown speckles on the crust).
  2. Spread the softened coffee ice cream over the crust and smooth the surface (visual cue: even, flat top). Freeze for 4 hours.
Top, cocoa-dust, and decorate
  1. Pipe or spread whipped cream over the frozen cake (visual cue: soft peaks or an even swirled layer).
  2. Dust generously with unsweetened cocoa powder through a fine sieve (visual cue: light cocoa cloud across the entire top).
  3. Arrange chocolate-dipped biscotti on top as garnish (visual cue: biscotti positioned along the center and edges).
Final freeze and serve
  1. Freeze the cake for 2 more hours before releasing from the springform pan (visual cue: slices hold a clean edge). Serve straight from the freezer or allow brief softening for easier slicing.

Notes

For clean slices, wipe the knife with hot water between cuts. Store covered in the freezer for up to 2 weeks; it doesn’t freeze well as a thaw-and-refreeze dessert. If you prefer a lighter version, use reduced-fat whipped topping (or whip light cream) while keeping the crust and freezing times the same.