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!

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a medium-sized bowl, mix the crushed cookies with the melted butter until well combined.

Step 3

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.

Step 4

While the crust is chilling, allow the coffee ice cream to soften at room temperature for about 10 minutes.

Step 5

Spread half of the softened coffee ice cream evenly over the chilled cookie crust using a spatula.

Step 6

Sprinkle half of the toffee bits over the ice cream layer, then drizzle half of the chocolate fudge sauce on top.

Step 7

Repeat with another layer of the remaining coffee ice cream, followed by the rest of the toffee bits and chocolate fudge sauce.

Step 8

Spread the whipped topping evenly over the top layer, creating a smooth finish.

Step 9

Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 6 hours, or preferably overnight, to set completely.

Step 10

Before serving, run a knife around the edges of the springform pan to loosen and carefully remove the outer ring.

Step 11

Garnish the cake with chocolate shavings or extra toffee bits, if desired.

Step 12

Slice and serve immediately for a delightful frozen treat!

Nutrition Facts

Serving size	(1728.3g)

Amount per serving	% Daily Value*
Calories	5930.3

Total Fat 347.4g	0%
Saturated Fat 218.2g	0%
Polyunsaturated Fat g
Cholesterol 417.9mg	0%
Sodium 2506.1mg	0%
Total Carbohydrate 697.3g	0%
Dietary Fiber 15.7g	0%
Total Sugars 510.3g
Protein 39.7g	0%

Vitamin D 53.6IU	0%
Calcium 829.3mg	0%
Iron 16.8mg	0%
Potassium 1809.0mg	0%

*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.

Source of Calories

Fat: 51.5%

Protein: 2.6%

Carbs: 45.9%