Coffee Toffee Ice Cream Cake
Indulge in the decadence of this Coffee Toffee Ice Cream Cake—a no-bake frozen dessert that layers rich flavors and textures for an irresistibly satisfying treat. Featuring a buttery chocolate cookie crust as the base, this show-stopping cake combines creamy coffee ice cream, crunchy toffee bits, and luscious chocolate fudge sauce for the ultimate flavor explosion. Topped with a silky layer of whipped topping and garnished with chocolate shavings or extra toffee bits, this dessert is as visually stunning as it is delicious. Perfect for entertaining or a special occasion, this make-ahead recipe requires just 30 minutes of prep and is guaranteed to impress your guests. Treat yourself to a slice of this coffee-infused frozen delight!
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Recipe Information
Ingredients
- 30 cookies Chocolate sandwich cookies (Oreos or similar)
- 6 tablespoons Unsalted butter, melted
- 1.5 quarts Coffee ice cream, softened
- 1 cup Toffee bits
- 0.75 cup Chocolate fudge sauce
- 2 cups Whipped topping (or whipped cream), thawed
- 0.25 cup Chocolate shavings or additional toffee bits (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
In a medium-sized bowl, mix the crushed cookies with the melted butter until well combined.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to create a crust. Set the pan in the freezer to chill for 10 minutes.
While the crust is chilling, allow the coffee ice cream to soften at room temperature for about 10 minutes.
Spread half of the softened coffee ice cream evenly over the chilled cookie crust using a spatula.
Sprinkle half of the toffee bits over the ice cream layer, then drizzle half of the chocolate fudge sauce on top.
Repeat with another layer of the remaining coffee ice cream, followed by the rest of the toffee bits and chocolate fudge sauce.
Spread the whipped topping evenly over the top layer, creating a smooth finish.
Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 6 hours, or preferably overnight, to set completely.
Before serving, run a knife around the edges of the springform pan to loosen and carefully remove the outer ring.
Garnish the cake with chocolate shavings or extra toffee bits, if desired.
Slice and serve immediately for a delightful frozen treat!
Nutrition Facts
Calories |
5930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.4 g | 445% | |
| Saturated Fat | 218.2 g | 1091% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 697.3 g | 254% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 510.3 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 829 mg | 64% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
