This coffee ice cream cake is a cold, creamy make-ahead dessert with a cookie crust, coffee filling, and dulce de leche.
Why You'll Love It
- It is a no-bake dessert, so the process is simple.
- Coffee and dulce de leche give the cake a deeper flavor.
- You can make it ahead and keep it in the freezer.
- The cookie crust adds a firm base and nice texture.
Frozen desserts like this always remind me of the kind of cake you bring out at the end of a meal when everyone suddenly makes room for dessert. I like that this one has a deeper flavor than a classic vanilla version, with coffee and dulce de leche giving it that soft café-style feel.
What I enjoy most is how simple it is to put together. There is no baking, the filling comes together quickly, and the freezer does most of the work. If you like easy frozen desserts, my cottage cheese ice cream, no-churn chocolate ice cream, and no-churn blueberry ice cream are also great treats to keep in the freezer.
Key Ingredients in Coffee Ice Cream Cake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cookies and Butter: I use cookie crumbs and melted butter for the crust because they make the easiest base and hold together well once chilled. It gives the cake that firm bottom layer that contrasts so nicely with the creamy filling.
- Heavy Cream, Sugar, and Instant Coffee Powder: The heavy cream creates the soft, airy texture that makes this dessert feel light even after freezing. I add sugar for sweetness, and the instant coffee powder gives the filling that deeper coffee flavor that makes this cake stand out.
- Dulce de Leche: I fold in dulce de leche because it brings a smooth caramel richness that works beautifully with the coffee. It makes the filling taste a little more special without needing extra ingredients.
- Heavy Cream and Powdered Sugar for the Topping: For the top, I like to whip heavy cream with powdered sugar because it adds a softer finish and balances the stronger coffee flavor underneath.
How to Make Coffee Ice Cream Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Crust: Pulverize cookies into fine crumbs, mix with melted butter until it resembles damp sand, then press into the base and sides of a cake pan. Chill for 30 minutes.
2. Prepare the Filling: Whip cream with sugar and instant coffee until firm peaks form, then fold in dulce de leche until smooth. Pour over the chilled crust and freeze for at least 4 hours.
3. Whip the Topping: Beat cream with icing sugar until stiff peaks form, then transfer to a piping bag.
4. Decorate and Serve: Remove ice cream cake from the pan, pipe whipped cream designs on top, freeze for 30 minutes, then let sit a few minutes before slicing.
Tips for the Best Coffee Ice Cream Cake
Dissolve the Coffee First: I like to mix the instant coffee with a small spoonful of the cream before whipping. It helps the coffee dissolve smoothly so the filling doesn't have tiny coffee specks.
Fold the Dulce de Leche Gently: The filling stays lighter when the dulce de leche is folded in slowly with a spatula instead of beating it with the mixer.
Use a Pan With Removable Sides: I find that a springform pan makes this cake much easier to remove, especially once the filling is fully frozen.
Storage
Keep any leftovers tightly wrapped in the freezer. They'll stay good for up to a week, and I like to let slices rest for a few minutes before eating.
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Recipe
Coffee Ice Cream Cake
Ingredients
For the Crust
- 230 g cookies
- 130 g unsalted melted butter - 1 stick
For the Filling
- 600 ml heavy cream
- 4 tablespoon granulated sugar
- 5 tablespoon instant coffee powder
- 400 g dulce de leche - 1 can
For the Frosting
- 200 ml heavy cream
- 2 tablespoon powdered sugar
Instructions
- Crush 8 oz (230 g) cookies in a food processor until fine. Add ½ cup (130 g) melted unsalted butter and mix until the crumbs resemble wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a cake pan to form the crust. Place the pan in the refrigerator for 30 minutes so the crust firms up.
- In a large bowl, beat 2½ cups (600 ml) heavy cream with 4 tablespoons granulated sugar and 5 tablespoons instant coffee powder until stiff peaks form. Gently fold in 1 can (14 oz / 400 g) dulce de leche until the mixture is smooth and evenly combined.
- Spoon the coffee filling over the chilled crust and spread it evenly. Place the cake in the freezer for at least 4 hours, or until firm.
- In another bowl, whip 1 cup (200 ml) heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Remove the cake from the freezer and carefully take it out of the pan. Pipe or spread the whipped cream over the top, then return the cake to the freezer for about 30 minutes so the topping can set.
- Let the cake sit at room temperature for a few minutes before slicing so it cuts cleanly.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Ice cream cake is my absolute WEAKNESS! It's like the best of both worlds in one perfect dessert.