This no-bake coffee ice cream cake recipe combines a firm cookie crust with a frozen coffee and dulce de leche filling. It requires no ice cream maker and can be prepared ahead for an easy frozen dessert.
Why You'll Love Coffee Ice Cream Cake
- Homemade Frozen Filling: Whipped cream creates the ice cream base without using prepared ice cream.
- Coffee-Caramel Flavor: Instant coffee balances the sweetness of the dulce de leche.
- Firm Cookie Crust: The pressed Maria cookie base contrasts with the softer frozen filling.
- Easy to Prepare Ahead: The completed cake stays in the freezer until shortly before serving.
Frozen desserts like this always remind me of that moment at the end of a meal when everyone suddenly finds room for something sweet. I enjoy having a dessert that can wait in the freezer rather than requiring last-minute preparation, especially when the freezer does most of the work. That same convenience is what I appreciate about my no-churn chocolate ice cream and no-churn blueberry ice cream, but this cake feels more substantial because of its pressed cookie crust and sliceable shape.
What I enjoy most about this recipe is the contrast between the strong coffee flavor, caramel-like dulce de leche and lighter whipped cream topping. Whipping the cream to stiff peaks gives the filling enough structure, while gently folding in the dulce de leche keeps the texture airy before freezing. The firm cookie base makes each slice feel more like a complete dessert than a scoop of cottage cheese ice cream, while the combination of a frozen center and cookie layer reminds me of the texture contrast in my brownie ice cream sandwiches.
Key Ingredients in Coffee Ice Cream Cake
You will find the exact measurements in the recipe card, but these are the four components that shape the cake.
- Maria Cookies and Butter: I use finely crushed Maria cookies with melted butter to create a firm base that holds the frozen filling.
- Heavy Cream: For me, whipping the cream to stiff peaks is important because it gives the no-churn filling and topping their light structure.
- Instant Coffee and Sugar: I add instant coffee powder directly to the cream so the coffee flavor runs throughout the filling, while the sugar balances its bitterness.
- Dulce de Leche: Folding in the dulce de leche gives my coffee filling its caramel-like sweetness without requiring a separate sauce or additional layer.
How to Make Coffee Ice Cream Cake
The complete printable recipe contains the measurements, but this is how the cake comes together in four stages.
1. Prepare the Cookie Crust: Crush the Maria cookies finely, combine them with melted butter and press the mixture firmly over the bottom and slightly up the sides of a springform or a round pan. Refrigerate until firm.
2. Make the Coffee Filling: Whip the heavy cream with the granulated sugar and instant coffee powder until stiff peaks form. Gently fold in the dulce de leche until evenly combined.
3. Assemble and Freeze: Spread the coffee and dulce de leche filling over the chilled crust. Smooth the surface and freeze for at least four hours, or until firm.
4. Decorate and Serve: Whip the remaining cream with powdered sugar, then pipe or spread it over the frozen cake. Freeze for another 30 minutes and let the cake soften for 5-10 minutes before slicing.
Helpful Swaps
- Cookie Options: Maria cookies can be replaced with plain tea biscuits, graham crackers or digestive biscuits.
Tips for Coffee Ice Cream Cake
- Add the Coffee Directly: I add the instant coffee powder directly to the cream before whipping so it becomes evenly distributed throughout the filling.
- Whip to Stiff Peaks: The cream should hold its shape before you add the dulce de leche. This gives the filling enough structure to set firmly once frozen.
- Fold, Rather Than Beat: Use a spatula to fold in the dulce de leche gently. Beating it with the mixer can reduce the volume created when whipping the cream.
- Allow the Full Freezing Time: Give the filling at least four hours in the freezer. Removing the cake too early makes it more difficult to unmold and slice cleanly.
Storage
Keep the coffee ice cream cake tightly wrapped in the freezer for up to one week. I remove only the number of slices needed and leave them at room temperature for a few minutes before serving.
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Recipe
Coffee Ice Cream Cake
Ingredients
For the Crust
- 230 g cookies
- 130 g unsalted melted butter
For the Filling
- 600 ml heavy cream
- 4 tablespoons granulated sugar
- 5 tablespoons instant coffee powder
- 400 g dulce de leche - 1 can
For the Frosting
- 200 ml heavy cream
- 2 tablespoons powdered sugar
Instructions
- Crush 230 g cookies in a food processor until fine. Add 130 g unsalted melted 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 600 ml heavy cream with 4 tablespoons granulated sugar and 5 tablespoons instant coffee powder until stiff peaks form. Gently fold in 1 can 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 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.