Skip the store-bought cake and make this coffee ice cream cake at home instead. An Oreo cookie crust with a gooey fudge center between cookies and cream and coffee ice cream makes every slice impressive. It's the best homemade frozen dessert for birthdays, summer parties, and coffee lovers everywhere!
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Living in Florida means that frozen desserts are basically a food group around here. When it is hot and sticky outside, which is about 10 months a year, nothing beats a cold treat from the freezer.
My husband's favorite birthday cake is actually a Dairy Queen cake, and he has passed that love down to our daughter. For years, she has requested one for her birthday.
I love that I can make a homemade ice cream cake for a fraction of the cost of buying one from the store. Plus, then I can customize every layer to her exact preferences.
Over the years, she has helped me come up with some really fun flavor combinations. Two of her favorites were this mint chocolate chip ice cream cake and this chocolate chip cookie dough ice cream cake.
So, it was no surprise when she requested another frozen cake for her latest birthday. Our girl loves coffee and Oreos, so I combined those flavors to create a beautiful layered coffee ice cream cake that was a hit!
Why Make This Coffee Ice Cream Dessert
- Looks fancy but is so easy. Those layers of Oreo crust, ice cream, and cookie fudge make every slice look like a bakery creation. Nobody needs to know how simple it really was!
- A cookie fudge center! Hot fudge and Oreo cookie chunks in between the layers are the best surprise ever!
- Make it ahead of time. This cake needs time to freeze overnight anyway, so do all the work today and just decorate tomorrow.
- Fun to customize. Swap in any frozen flavors you love and make it totally your own.
- Perfect for any occasion. Birthdays, summer, the Fourth of July, or just a weeknight when the heat is unbearable. This cake always works!
Main Ingredients
Get ready to make this coffee and ice cream dessert with just a few ingredients. Scroll down to the printable recipe for the exact amounts.
- Oreo Cookies: Buy the family-sized pack of cookies. You will need it for the crust, the fudgy center, and the decorations on top.
- Butter: Stir melted butter into crushed cookie crumbs to create a buttery cookie crust to hold the frozen dessert in place.
- Cookies and Cream Ice Cream: Any brand that you love works here. Soften it just enough to be spreadable but not melted.
- Hot Fudge Sauce: Use one full jar of store-bought hot fudge, along with chopped cookies, to create the rich middle layer. You may need to warm it slightly so it is spreadable, but do not heat it too much, or it will melt the layers.
- Coffee Ice Cream: This layer gives the dessert its signature coffee flavor. You can choose your favorite store-brand or our homemade coffee ice cream.
- Cool Whip: The fluffy swirls add a finishing touch to the cake. Homemade whipped cream can also be used if you prefer that instead.
- Mini Oreos: The little cookies add the most adorable and perfect finishing touch to the top of the cake.
Cake Variations
- Use different flavors. Chocolate, caramel, mint, brownie, or plain vanilla ice cream can be paired with the coffee layer. Use your favorite flavor or whatever your birthday person requests.
- Try another crust. A graham cracker crust or even a brownie crust would be absolutely delicious.
- Make it smaller. Line a loaf pan with parchment paper, then add smaller amounts of each ingredient for a smaller cake.
- Add other toppings. Drizzle the top with more hot fudge or caramel sauce. You could also decorate the whipped cream swirls with chocolate-covered coffee beans.
How To Make A Coffee Ice Cream Cake
I honestly hesitate to call this a recipe because it comes together in minutes. The hardest part is waiting for the layers to freeze.
- Make the Oreo crust. Pulse the cookies in a food processor until they are fine crumbs, then stir in the melted butter. Press the mixture evenly into the bottom of a lined 9-inch springform pan, then refrigerate.
- Add the cookies and cream layer. Spread the softened ice cream spread evenly over the cookie crust. Place in the freezer for at least 30 minutes.
- Make the cookie fudge center. Heat the fudge in the microwave for just a few seconds to make it spreadable. Pour it over chopped Oreo cookies, then spread it over the frozen layer. Return the pan to the freezer.
- Add the coffee layer. Once the ice cream is spreadable, spread it evenly over the fudge layer. Cover the top of the pan with plastic wrap and freeze for at least 8 hours, or overnight for best results.
- Decorate and serve. Add swirls of Cool Whip around the edge of the cake. Fill the center with more chopped cookies, and place mini Oreos on each swirl. Return to the freezer until ready to serve.
BruCrew Tips
- Use a springform pan. This type of pan allows you to release the cake cleanly without disturbing the frozen layers.
- Line the pan with parchment paper. For the easiest release, line the inside edge and bottom of the pan with parchment paper before adding the layers. When the cake is frozen, just unlatch the sides and peel off the paper. No knife needed.
- Soften the ice cream carefully. Set the carton on the counter for 10-20 minutes until it is soft enough to spread but not melted.
- Freeze between each layer. Freezing each layer for at least 30 minutes before adding the next keeps the laers distinct and separate.
- Do not overheat the fudge! The cookie fudge center needs to be just warm enough to spread easily. Too hot and it will melt the frozen layer below.
- Make it the night before. Overnight freezing gives the cake time to set up completely and will give you the prettiest slices when serving.
- Use a hot knife for clean slices. Run a hot knife under hot water, then dry it off between cuts for the cleanest look.
Storage Recommendations
In the Freezer: Store the finished cake, covered tightly in plastic wrap or in a sealed container, in the freezer for one week. Add the toppings right before serving for the best presentation.
Make Ahead: This cake is a great dessert to make early. Assemble it the day before your party and freeze overnight. Decorate with the whipped topping and extra cookies right before serving.
Leftover Slices: Wrap individual slices in plastic wrap and store in a freezer bag for up to one month. Let them sit at room temperature for a minute or two before enjoying, so they are not rock hard.
Other Easy Ice Cream Desserts
- Reese's Ice Cream Cake
- Chubby Hubby Pie
- Strawberry Cheesecake Milkshakes
- Pina Colada Ice Cream
- Pineapple Dole Whip
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Recipe
Oreo Coffee Ice Cream Cake
Skip the store-bought cake and make this coffee ice cream cake at home instead. An Oreo cookie crust with a gooey fudge center between cookies and cream and coffee ice cream makes every slice impressive. It's the best homemade frozen dessert for birthdays, summer parties, and coffee lovers everywhere!
Ingredients
For the Crust
- 16-20 Oreo cookies (2 cups crumbs)
- 4 tablespoons butter, melted
For the Cake
- 1.5 quart container cookies and cream ice cream
- 16 Oreo cookies, coarsely chopped & divided (2 cups)
- 1 - 12.8 ounce jar hot fudge
- 1.5 quart container coffee ice cream
- 1 - 8 ounce container Cool Whip, thawed
- Mini Oreos
Instructions
- Pulse the cookies (with cream) in a food processor until they resemble crumbs. Stir in the butter.
- Press the mixture evenly into the bottom of a 9-inch springform pan and refrigerate.
- Set out the cookies and cream ice cream for 10-20 minutes until softened. Stir and spread over the prepared crust. Place in the freezer for 30 minutes.
- Stir together the hot fudge and 1 cup chopped cookies. Spread evenly over the ice cream layer. Place in the freezer.
- Set out the coffee ice cream for 10-20 minutes until softened. Stir and spread over the fudge layer. Cover and freeze for 6-8 hours or overnight.
- Run a hot knife around the edge of the cake to loosen it from the pan. Unlatch the sides and lift the cake out.
- Spoon the Cool Whip into a piping bag with tip 1M and swirl around the edges. Fill the center of the cake with the remaining 1 cup of chopped cookies. Freeze until ready to serve.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 32mgSodium: 119mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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