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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. Bold, grown-up flavor with decorative whipped cream and cocoa-dusted espresso beans on top.
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Prep Time 25 minutes
freezing 6 minutes
Total Time 5 hours 31 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crush into fine crumbs.
  • 6 tbsp butter Melted for mixing.
Coffee ice cream layer
  • 0.5 gallon coffee ice cream Soften until spreadable.
Chocolate ganache
  • 1 cup dark chocolate ganache Use to pour and spread to the edges.
Whipped cream topping
  • 2 cup whipped cream For decorative piping.
Finish
  • 0.25 cup chocolate-covered espresso beans Scatter over whipped cream.
  • 1 cocoa powder Dust lightly before freezing and serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make and freeze the Oreo crust
  1. Combine crushed Oreo cookies and melted butter, then press the mixture firmly into a 9-inch springform pan to form an even crust layer.
  2. Freeze the pan for 15 minutes to set the crust.
Layer and freeze the coffee ice cream
  1. Spread the softened coffee ice cream over the frozen crust, smoothing the top all the way to the edges.
  2. Freeze for 4 hours until the ice cream layer is firm.
Add ganache and set
  1. Pour the dark chocolate ganache over the top and tilt the pan as needed so it covers evenly.
  2. Freeze for 1 hour until the ganache is firm.
Decorate and finish
  1. Pipe whipped cream decoratively on top of the ganache.
  2. Scatter chocolate-covered espresso beans over the whipped cream and dust lightly with cocoa powder.
  3. Freeze for 1 more hour before serving to fully set the cake.

Notes

For clean slices, run a warm knife under hot water, wipe dry, and cut straight down—repeat between cuts. Store the cake covered in the freezer up to 2 months; it does not need thawing and is best served straight from freezing. If you want a lighter twist, use reduced-fat whipped cream or a lower-sugar coffee ice cream (texture may be slightly softer but still works).