With an Oreo cookie crust and a hot fudge Oreo cookie center sandwiched between layers of coffee and vanilla ice cream and topped with whipped cream, this dreamy frozen dessert is perfect for hot summer days. This cake is sweet, creamy, gooey, and crunchy all in one and can be customized with your favorite ice cream flavors.
Ingredients
Coffee Crunch Ice Cream Cake
44 Oreo cookies, divided (one package has 36 cookies)
6 Tbsp salted butter, melted
1.5 quarts coffee ice cream, softened at room temperature
12 oz hot fudge sauce
1.5 quarts vanilla ice cream, softened at room temperature
2 cups heavy whipping cream, chilled
1 tsp pure vanilla extract
¼ - ½ cup confectioners’ sugar, sifted (depending on your desired level of sweetness)
Directions
Coffee Crunch Ice Cream Cake
Lightly coat the bottom of a 9-inch springform pan with tiny bit of melted butter.
Finely crush 24 Oreos in a food processor. Stir the crumbs together with 6 tablespoons of melted butter until well combined. Press the Oreo crumbs into the bottom and slightly up the sides of the prepared pan. Freeze the crust for about 30 minutes until set.
Once set, remove the crust from the freezer and use an offset spatula to spread the softened coffee ice cream evenly over the crust. Place the cake back in the freezer for another 30-60 minutes until the ice cream has hardened.
Once the coffee ice cream is set, heat the hot fudge sauce in the microwave for 30-60 seconds until warm and spreadable, but not hot. Place the remaining 20 Oreos into a food processor and pulse until crushed, but not as finely crushed as the crust. Mix the crushed Oreos with the hot fudge sauce, and use an offset spatula to spread the fudgy Oreos evenly on top of the coffee ice cream layer, being sure to spread to the edges. Return the cake to the freezer and allow it to set for another 30 minutes.
Once set, use an offset spatula to spread the softened vanilla ice cream evenly over the hot fudge Oreo layer. Return the cake to the freezer and allow it to set for another 2 hours.
While the cake is setting, use an electric mixer to beat the whipping cream and vanilla on high speed until thickened. Add in the confectioners’ sugar and continue to beat until fluffy and stiff peaks form. (Alternatively, you can use an 8 oz container of frozen whipped topping if you don’t want to make your own.)
Before serving, spread the whipped cream on top of the vanilla ice cream layer, and return the cake to the freezer for about 15 minutes. When ready to serve, run a hot knife around the edge of the cake to loosen it from the pan. Unlatch the sides of the springform pan and lift the cake out. Decorate the cake as desired.