Description
This Coffee and Fudge Ice Cream Cake is a luscious no-bake dessert that combines a crunchy chocolate cookie crust with smooth coffee ice cream, a rich hot fudge layer, and fluffy whipped topping. Perfect for a summer treat or any special occasion, it’s easy to prepare ahead of time and guaranteed to impress with its decadent flavors and textures.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
Filling & Topping
- 1/2 gallon coffee ice cream, slightly softened
- 1 cup hot fudge sauce, warmed just enough to spread
- 2 cups whipped topping (such as Cool Whip), thawed
- 1/4 cup mini chocolate chips or chocolate shavings
- Optional: espresso powder or instant coffee granules for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed chocolate sandwich cookies with melted butter, mixing until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish to create an even crust layer. Place in the freezer for 10 minutes to allow the crust to set firmly.
- Add the Coffee Ice Cream Layer: Once the crust is set, spread the slightly softened coffee ice cream evenly over the crust. Smooth the surface carefully and return the pan to the freezer for 20–30 minutes, allowing the ice cream layer to firm up properly.
- Apply Hot Fudge: After the ice cream has set, gently spread the warmed hot fudge sauce evenly over the ice cream layer. It’s important to wait for the fudge to cool slightly so it doesn’t melt the ice cream. Freeze again for another 15 minutes to let the fudge set.
- Top with Whipped Topping: Remove the cake from the freezer and spread the thawed whipped topping over the fudge layer, smoothing it out to cover the entire surface and reach the edges. Sprinkle the mini chocolate chips or chocolate shavings evenly on top. If desired, lightly dust with espresso powder or instant coffee granules to enhance the coffee flavor.
- Freeze Until Firm: Place the entire assembled cake back in the freezer for at least 4 hours or overnight to fully firm up the layers and meld the flavors.
- Serve: Before serving, let the cake sit at room temperature for 5–10 minutes to soften slightly for easier slicing. Then cut into slices and enjoy this rich and refreshing dessert.
Notes
- This cake can be made up to 3 days in advance, making it perfect for parties or special occasions.
- Swap coffee ice cream with mocha or chocolate ice cream for a different flavor twist.
- For cleaner, more defined layers, freeze each layer thoroughly before adding the next.
- If using a springform pan, run a warm knife along the edges before removing the ring for cleaner slices.
- Let the hot fudge sauce cool just enough before spreading to prevent melting the ice cream.
