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Coffee Ice Cream Cake

Coffee ice cream cake with an Oreo crust and a dark chocolate ganache crown—built by layering softened coffee ice cream over a pressed cookie base, then freezing until firm. Finished with whipped cream, chocolate-covered espresso beans, and a light cocoa dusting for a bold mocha look and grown-up espresso richness.
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Prep Time 25 minutes
freezing 7 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 6 tbsp butter Melted and mixed with the crumbs.
Coffee ice cream layer
  • 0.5 gallon coffee ice cream Softened so it spreads smoothly.
Dark chocolate ganache crown
  • 1 cup dark chocolate ganache Pour over the ice cream and tilt to coat evenly.
Whipped topping and garnish
  • 2 cup whipped cream Piped decoratively on top.
  • 0.25 cup chocolate-covered espresso beans Scatter over whipped cream.
  • 0.5 tsp cocoa powder Light dusting for finishing.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Build the Oreo crust
  1. Combine crushed Oreos and melted butter until the mixture looks evenly sandy. Press it firmly into a 9-inch springform pan, then freeze for 15 minutes while the layer firms up.
Add the coffee ice cream layer
  1. Spread the softened coffee ice cream over the frozen crust and smooth the top with a gentle, even layer. Return to the freezer and freeze for 4 hours until set.
Crown with dark chocolate ganache
  1. Pour dark chocolate ganache over the top and tilt the pan so it covers evenly. Freeze for 1 hour until the ganache is firm to the touch.
Decorate and finish
  1. Pipe whipped cream decoratively over the ganache so the design sits cleanly on top. Scatter chocolate-covered espresso beans on the whipped cream and dust lightly with cocoa powder.
Final freeze before serving
  1. Freeze the cake for 1 more hour to ensure the slices hold their shape. Slice and serve straight from the freezer for the cleanest texture.

Notes

For sharp, bakery-style slices, run a thin knife under hot water, wipe dry, and cut straight down each time. Keep the cake covered in the freezer for up to 2 weeks. Freezing is yes—assemble through the final freeze and wrap tightly. If you want a lighter dessert, use reduced-fat whipped cream or part-swap the coffee ice cream with low-fat coffee gelato while keeping the ganache the same.