This ice cream cake is based off the of my grandmother’s coffee ice cream recipe. Though I always enjoyed her pistachio ice cream the most, her version of coffee ice cream is excellent. This version of coffee ice cream is for coffee lovers. The flavor is strong but not overwhelming. The addition of the Oreos is inspired by my youngest son’s love of coffee Oreo ice cream. He has a surprisingly mature palate for a seven year old. I hope you enjoy it as much as we did.
Coffee Oreo Ice Cream Cake
Makes 1 8×3 inch cake.
Ice cream recipe adapted from my grandmother’s coffee ice cream recipe.
Ingredients for Ice cream:
2 cups heavy cream
2 cups whole milk
¾ cup sugar
3 tablespoons instant powdered coffee
1/8 teaspoon salt
1 dozen Oreos crushed plus more for decorating
Store bought chocolate sauce ( I used Stonewall Kitchen’s Bittersweet Chocolate Sauce.)
Directions for Ice cream:
Chill a medium sized bowl for about 20 minutes before proceeding. Pour cream and milk into chilled bowl. Add instant coffee and stir until completely blended. Next, add sugar and salt. Stir the mixture until the sugar dissolves. Chill the mixture for 20 minutes.
Line an 8×3 inch round cake pan generously with plastic wrap, so it hangs off the sides of the cake pan. Set aside.
Churn the ice cream according to the ice cream manufacturer’s instructions. 5 minutes prior to the end of churning add the crushed Oreos. Scoop the soft ice cream into the prepared cake pan. Smooth out the top with a spatula. Cover entire cake pan with plastic wrap and freeze for 12 to 24 hours.
Ingredients for Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla
Using a stand mixer or handheld mixer with a whisk attachment, add heavy cream, sugar, and vanilla to the bowl. Better if bowl is chilled prior to making whipped cream as it helps the cream whip faster. Whip on medium speed until the cream holds soft to medium peaks. Proceed with recipe.
Remove the ice cream cake from the cake pan by pulling on the plastic wrap and lifting the cake out of the pan. Place on a cake plate or any plate. Using an offset spatula, quickly frost the sides with half of the prepared whipped cream. Using a clean offset spatula spread store bought chocolate sauce on the top of the cake. Freeze for 20 minutes. Remove cake from freezer and pipe remaining whipped cream around the top of the cake. Decorate with additional Oreos and chocolate sprinkles if desired. Freeze for 30 minutes unwrapped. Then wrap cake with plastic wrap and freeze until ready to serve. Allow cake to sit out for about 5-10 minutes before cutting it. Enjoy!
5 Frozen Treat Links
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Looking for a no churn ice cream recipe? Head here.