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Coffee and Fudge Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Coffee and Fudge Ice Cream Cake is a decadent frozen dessert featuring layers of creamy coffee ice cream, rich chocolate fudge, and a crunchy cookie crust. It’s the perfect no-bake treat for coffee lovers and a crowd-pleasing option for birthdays or hot summer days.

Ingredients

Crust

  • 2 cups chocolate sandwich cookie crumbs (like Oreos)
  • 1/4 cup melted butter

Filling

  • 1.5 quarts coffee ice cream, softened
  • 1 cup hot fudge sauce, warmed slightly for spreading
  • 1.5 quarts vanilla ice cream, softened
  • 1/2 cup chocolate chips or chopped chocolate

Toppings (optional)

  • Whipped cream, for topping
  • Chocolate shavings or sprinkles, for garnish

Instructions

  1. Prepare the crust: In a medium bowl, mix the chocolate sandwich cookie crumbs with melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the freezer for 15 minutes to set.
  2. Add coffee ice cream layer: Spread the softened coffee ice cream evenly over the chilled cookie crust, smoothing it out with a spatula. Return the pan to the freezer and chill for 30 minutes to firm up this layer.
  3. Spread hot fudge: Warm the hot fudge sauce slightly to make it easier to spread. Pour the warm fudge over the coffee ice cream layer and spread it evenly. Freeze again for 15 minutes to allow the fudge layer to set.
  4. Top with vanilla ice cream: Add the softened vanilla ice cream on top of the fudge layer and smooth the surface. Sprinkle chocolate chips or chopped chocolate over the vanilla ice cream. Freeze the entire cake for at least 4 hours, or until fully set and firm.
  5. Serve the cake: When ready to serve, carefully remove the cake from the springform pan. Optionally, garnish with whipped cream and chocolate shavings or sprinkles for extra decoration. Let the cake sit at room temperature for 5–10 minutes before slicing to make cutting easier and prevent cracking.

Notes

  • You can swap the vanilla ice cream with chocolate or mocha ice cream for a richer flavor.
  • Use gluten-free cookies if you require a gluten-free version of this dessert.
  • Store leftover cake tightly covered in the freezer for up to 1 week to maintain freshness.

Find it online: https://slsrecipes.com/coffee-and-fudge-ice-cream-cake-recipe/