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Coffee Ice Cream Cake

Coffee ice cream cake with an Oreo crust, deep espresso richness, and a glossy dark chocolate ganache crown. This mocha frozen cake is layered, chilled for hours, and finished with whipped cream, espresso beans, and a light cocoa dusting.
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Prep Time 25 minutes
freezing 6 minutes
Total Time 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 24 count Oreo cookies
  • 6 tbsp butter Melted
Coffee ice cream layer
  • 0.5 gallon coffee ice cream Softened
Dark chocolate ganache
  • 1 cup dark chocolate ganache
Whipped cream topping
  • 2 cup whipped cream
Espresso bean garnish
  • 0.25 cup chocolate-covered espresso beans
  • 0.1 cocoa powder for dusting To dust

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Build the Oreo crust
  1. Combine crushed Oreos and melted butter, then press firmly into a 9-inch springform pan. Freeze 15 minutes until set and dry to the touch.
Layer and freeze the coffee ice cream
  1. Spread the softened coffee ice cream over the frozen crust in an even layer, smoothing the top. Freeze 4 hours until fully firm.
Crown with ganache
  1. Pour dark chocolate ganache over the top and tilt the pan to cover evenly. Freeze 1 hour until the ganache is firm and no longer wobbly.
Finish and chill before slicing
  1. Pipe whipped cream decoratively on top of the firm ganache. Scatter chocolate-covered espresso beans over the whipped cream, then dust lightly with cocoa powder.
  2. Freeze 1 more hour before serving to ensure clean slices.

Notes

For the cleanest, bakery-style slices, run the springform pan under warm water for 10–20 seconds, then slice with a sharp hot knife. Store covered in the freezer up to 1 week; it holds structure well but ganache can soften after long thawing. Freezing is yes—wrap tightly and freeze up to 1 month for best texture. For a lighter option, use reduced-fat coffee ice cream and keep the ganache amount the same for flavor without fully changing the texture.