ort Description
A sophisticated yet effortless frozen dessert that layers rich espresso-infused coffee ice cream over a crisp chocolate cookie crust, all cloaked in silky espresso ganache and clouds of softly whipped cream. Perfect for warm-weather entertaining, it delivers the pick-me-up of a double-shot latte in show-stopping cake form.

Why You’ll Love This Recipe

Combines the bold flavor of espresso with the creamy indulgence of ice cream.
No oven once the crust is baked—ideal for hot days.
Can be prepared entirely in advance and kept frozen for up to two weeks.
Showcases contrasting textures: crunchy crust, velvety ice cream, glossy ganache, airy whipped cream.
Naturally gluten-free if you use gluten-free chocolate wafer cookies.
Scales easily: make a towering celebration cake or a petite loaf.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate wafer cookies, finely crushed
Unsalted butter, melted
High-quality coffee ice cream (or homemade espresso gelato)
Espresso powder (fine-ground, instant)
Heavy cream
Dark chocolate, roughly chopped
Granulated sugar
Pure vanilla extract
Pinch of fine sea salt
Optional garnish: chocolate-covered espresso beans, cocoa powder, chocolate shavings

directions

Prepare the crust – Stir crushed cookies and melted butter together until evenly moistened. Press firmly into the base of a 20 cm (8-inch) springform pan lined with parchment. Bake at 180 °C (350 °F) for 8 minutes. Cool completely.
Bloom the espresso – Dissolve espresso powder in 2 tablespoons of hot water; let cool.
Soften the ice cream – Leave coffee ice cream at room temperature for 10 minutes, until spreadable but not melted. Fold the cooled espresso concentrate through the ice cream for a deeper roast flavour.
Assemble – Spoon the espresso-flecked ice cream onto the cooled crust. Smooth the top, rap the pan gently to eliminate air pockets, and freeze until solid (minimum 4 hours).
Make the ganache topping – Heat heavy cream just to a simmer. Off the heat, add chopped dark chocolate, sugar, vanilla, and salt. Let stand 1 minute, then whisk until glossy. Cool to pourable room temperature.
Glaze – Unmould the frozen cake and transfer to a chilled rack set over a tray. Pour the ganache in the centre, coaxing it to the edges so it drips decoratively. Return to the freezer 15 minutes to set.
Finish and serve – Before serving, whip additional cream to soft peaks and mound on top. Garnish with chocolate-covered espresso beans or shaved chocolate. For clean portions, slice with a hot knife, wiping between cuts.

Servings and timing

Yield	Active Prep	Bake Time	Freeze/Set	Total Time
12 slices	25 min	8 min	4 h 15 min	~4 h 50 min

Variations

Mocha Almond Crunch – Fold ½ cup toasted chopped almonds into the ice cream and swap half the dark chocolate for milk chocolate in the ganache.
Salted Caramel Affogato – Replace ganache with a layer of salted caramel sauce; drizzle each slice with a fresh shot of hot espresso just before serving.
Chocolate-Hazelnut – Use chocolate-hazelnut spread in place of ganache and sprinkle the top with chopped roasted hazelnuts.
Vegan – Choose plant-based coffee ice cream and coconut cream ganache; bind the crust with melted coconut oil.

storage/reheating

Store the fully assembled cake tightly wrapped or in an airtight cake box in the coldest part of the freezer for up to 14 days. Once sliced, press parchment against the cut surface to prevent freezer burn. This dessert is served frozen—no reheating required—though a 5-minute bench rest makes slicing easier.

FAQs

How far in advance can I make this cake?

Up to two weeks, provided it is well-wrapped to avoid absorbing freezer odours.

Can I skip baking the crust?

No—the brief bake sets the butter–crumb mixture so it remains crisp under the ice cream.

What if I do not own a springform pan?

Use a loaf pan lined with a double layer of cling film and parchment; lift out to unmould.

Does instant coffee work instead of espresso powder?

Yes, but espresso powder is finer and delivers deeper flavour—use 1 ½ times the amount if substituting instant coffee.

How do I prevent the ganache from cracking?

Let the ganache cool to room temperature before pouring, and ensure the cake surface is very cold; the lower temperature differential minimises cracking.

My ganache is dull, not shiny—why?

Overheating chocolate can seize the cocoa solids. Melt just until the last lumps disappear, then whisk gently for a glossy finish.

Can I make my own coffee ice cream?

Certainly—churn a custard flavoured with 4 tablespoons espresso grounds steeped in the dairy base, then follow the recipe once fully frozen.

Is there a caffeine-free option?

Use decaffeinated espresso powder and coffee-flavoured ice cream made with decaf beans.

Will the whipped cream freeze rock-hard?

The high fat content keeps it sliceable; it firms but does not freeze solid, providing a soft contrast to the ice cream.

How do I cut tidy slices?

Dip a long chef’s knife in very hot water, wipe dry, and cut swiftly, reheating and wiping between slices.

Conclusion

This Coffee Espresso Ice Cream Cake captures the essence of a classic espresso in a decadent frozen format—robust coffee notes, bittersweet chocolate, and a flawlessly creamy texture. Whether you need an elegant dinner-party finale or a make-ahead treat for a summer gathering, this dessert offers barista-level flavour with minimal day-of effort. Serve, slice, and savour the perfect harmony of cool creaminess and espresso kick.