Go Back

Crushed Biscotti and Coffee Ice Cream Cake

Crushed biscotti and coffee ice cream cake with a crunchy Italian almond biscotti crust, espresso-brushed layers, and a cocoa-dusted whipped topping. This Italian-inspired frozen cake is built in a springform pan and finished with chocolate-dipped biscotti for an elegant espresso flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
freezing 6 minutes
Total Time 31 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

biscotti crust
  • 2 cup almond biscotti Finely crushed.
  • 0.5 cup butter Melted.
  • 2 tbsp sugar
espresso layer and frozen ice cream
  • 0.5 gallon coffee ice cream Softened.
  • 0.5 cup espresso or strong cold brew For brushing.
whipped topping
  • 2 cup whipped cream
  • 3 tbsp unsweetened cocoa powder For dusting.
  • 6 biscotti Dipped in dark chocolate, for topping.

Equipment

  • 1 springform pan

Method
 

Make and set the biscotti crust
  1. Combine crushed almond biscotti, melted butter, and sugar, then press firmly into a 9-inch springform pan to form an even layer. Freeze for 15 minutes.
Build the espresso ice cream layer
  1. Brush the frozen biscotti crust with espresso or strong cold brew so the surface looks evenly coated.
  2. Spread the softened coffee ice cream over the crust, smooth the top, and return the cake to the freezer for 4 hours so it firms up.
Finish and freeze for clean slicing
  1. Pipe or spread whipped cream over the fully frozen cake, creating an even cap with visible swirls.
  2. Dust generously with unsweetened cocoa powder through a fine sieve for a thin, even brown layer.
  3. Arrange the chocolate-dipped biscotti on top, placing them so they sit against the cocoa-dusted surface for a decorative pattern.
  4. Freeze for 2 more hours before releasing from the springform pan and serving, so the slice holds together with crisp layers.

Notes

For the cleanest cuts, dip the tip of a sharp knife in hot water, wipe, and slice straight down between passes. Keep leftovers covered in the freezer for up to 2 weeks; freezing is recommended (no extra freezer step beyond the recipe). If you want a lighter dessert, use a reduced-fat whipped topping substitute and consider choosing a low-sugar coffee ice cream to reduce overall sweetness.