Description
A decadent no-bake Coffee Ice Cream Cake featuring a crunchy chocolate cookie crust, creamy coffee ice cream layer, indulgent hot fudge drizzle, and topped with fluffy whipped cream and chocolate shavings. Perfect for coffee lovers seeking a refreshing and luscious dessert.
Ingredients
Scale
Crust
- 1 package chocolate sandwich cookies (approximately 15-18 cookies)
- 1/4 cup melted butter
Filling and Topping
- 1/2 gallon coffee ice cream
- 1 cup hot fudge sauce
- 1 cup whipped cream
- Chocolate shavings for garnish (about 1/4 cup)
Instructions
- Prepare the crust: Crush the chocolate sandwich cookies into fine crumbs by placing them in a plastic bag and crushing with a rolling pin or using a food processor. Mix the cookie crumbs thoroughly with 1/4 cup melted butter until well combined.
- Form the crust: Press the cookie and butter mixture firmly and evenly into the bottom of a springform pan, creating a solid base layer for your cake.
- Soften and spread ice cream: Allow the coffee ice cream to soften at room temperature for about 5-10 minutes until spreadable. Then, spread it evenly over the cookie crust layer in the pan.
- Add fudge sauce: Drizzle 1 cup of hot fudge sauce in an even layer over the softened coffee ice cream, spreading gently if necessary without mixing layers.
- Freeze the cake: Place the assembled cake in the freezer and chill for at least 4 hours, or until the ice cream is completely firm and set.
- Final touches: Before serving, remove the cake from the freezer, carefully release it from the springform pan, then top it with 1 cup of whipped cream and garnish generously with chocolate shavings.
Notes
- Use a springform pan for easy removal of the cake without disturbing the layers.
- Allow the ice cream to soften slightly for easier spreading, but not so much that it melts completely.
- For chocolate shavings, use a vegetable peeler on a bar of chocolate to create delicate curls.
- This cake should be served immediately after removing from the freezer for best texture.
- Store leftovers tightly wrapped in the freezer for up to 1 week.
