Description
This Coffee Ice Cream Cake is a delightful dessert combining a crunchy chocolate cookie crust with smooth, rich coffee ice cream, layered with decadent hot fudge sauce, and topped with fluffy whipped cream and chocolate shavings. Perfect for coffee lovers seeking a luscious, cold treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 package chocolate sandwich cookies
- 1/4 cup melted butter
Filling & Topping
- 1/2 gallon coffee ice cream
- 1 cup hot fudge sauce
- 1 cup whipped cream
- Chocolate shavings for garnish
Instructions
- Prepare the crust: Crush the chocolate sandwich cookies in a plastic bag until they become fine crumbs. Combine the crumbs with the melted butter thoroughly to ensure the mixture can hold together when pressed.
- Form the crust: Press the cookie and butter mixture evenly into the bottom of a springform pan, creating a solid base for the cake.
- Layer the ice cream: Allow the coffee ice cream to soften slightly at room temperature, then spread it evenly over the prepared cookie crust layer in the pan.
- Add the fudge sauce: Drizzle the hot fudge sauce uniformly over the coffee ice cream layer to add richness and texture contrast.
- Freeze the cake: Place the assembled cake in the freezer for at least 4 hours or until it becomes firm enough to slice and serve.
- Finish and serve: Before serving, top the cake with whipped cream and garnish with chocolate shavings for an elegant presentation and extra flavor.
Notes
- Make sure the ice cream is soft enough to spread but not melted to avoid mixing layers.
- Use a springform pan for easy removal and neat presentation.
- You can substitute hot fudge sauce with caramel or chocolate syrup for variation.
- Store leftover cake in the freezer in an airtight container to maintain freshness.
