Coffee Ice Cream Cake

This coffee ice cream cake recipe combines a Maria cookie crust with a frozen coffee and dulce de leche filling. A whipped cream topping gives it a light finish.

Recipe Developer-Estefania

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Prep Time 30

Total Time 5 30

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

Choose the Cookies: I use Maria cookies, but tea biscuits, graham crackers or digestive biscuits will also work.

Use the Correct Pan: A 8-inch (20 cm) springform pan gives the cake its intended depth and makes the frozen dessert easier to remove.

Rest Before Slicing: I leave the cake at room temperature for 5–10 minutes so the filling softens slightly and the slices come out more cleanly.

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