This ice cream cake delivers all the comfort of coffee and donuts in a chilled, dessert-worthy format. It’s incredibly easy to make, no baking required, and can be assembled ahead of time. With layers of smooth, creamy coffee ice cream and real donut pieces, it’s the kind of dessert that’s both nostalgic and inventive. Plus, it’s endlessly customizable depending on your favorite donut flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate sandwich cookies (for crust)
Unsalted butter (melted)
Coffee ice cream (softened)
Glazed donuts (chopped)
Whipped topping or whipped cream
Chocolate syrup (optional, for drizzling)
Crushed or mini donuts (for garnish)
Directions
Prepare the crust: In a food processor, crush chocolate sandwich cookies into fine crumbs. Mix with melted butter until combined. Press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
Layer the ice cream: Spread half of the softened coffee ice cream over the crust. Sprinkle with a generous layer of chopped donuts.
Add the remaining coffee ice cream and smooth the top with a spatula.
Freeze the cake for at least 4 hours, or until completely firm.
Once frozen, remove from the springform pan and transfer to a serving plate.
Spread whipped topping over the top of the cake and drizzle with chocolate syrup, if desired.
Garnish with extra donut pieces or mini donuts around the edge.
Slice and serve immediately, or return to freezer until ready to serve.
Servings and timing
This recipe serves 10 to 12 people. Prep time: 25 minutes Freezing time: 4–6 hours Total time: About 6 hours including freezing
Variations
Different Ice Cream Flavors: Swap coffee ice cream for vanilla, chocolate, or maple for a new twist.
Different Donut Types: Use chocolate-glazed, jelly-filled, or cake donuts for varied texture and flavor.
Add a Caramel Layer: Drizzle caramel sauce between layers for extra indulgence.
Oreo Crust Alternative: Use graham crackers or vanilla wafers for a lighter crust.
Make it Mini: Assemble in small ramekins or muffin tins for individual portions.
Storage/Reheating
Store leftover ice cream cake tightly wrapped in plastic wrap or in an airtight container in the freezer for up to 1 week. Let sit at room temperature for about 5–10 minutes before slicing to soften slightly. Do not attempt to reheat—this cake is meant to be served frozen.
FAQs
Can I make this ice cream cake ahead of time?
Yes, it’s perfect for making 1–2 days in advance. Just keep it well wrapped in the freezer.
Do I need a springform pan?
It helps with easy removal, but you can also use a regular cake pan lined with parchment paper.
Can I use store-bought whipped topping?
Yes, it works great and holds up well in the freezer.
How do I soften ice cream for layering?
Leave it at room temperature for 10–15 minutes, or until easy to spread.
Will the donuts get soggy?
No, they freeze well and hold their texture within the ice cream layers.
Can I use decaf coffee ice cream?
Absolutely—choose decaf if you’re serving kids or want to avoid caffeine.
How do I cut clean slices of ice cream cake?
Run a sharp knife under hot water, wipe it dry, and slice quickly.
Can I make this gluten-free?
Yes, use gluten-free cookies and donuts to make the recipe gluten-free.
Can I use homemade donuts?
Definitely! Homemade donuts add an extra special touch to the cake.
What if I don’t like coffee flavor?
Try vanilla, chocolate, or caramel ice cream for a similar delicious effect without the coffee taste.
Conclusion
Coffee & Donuts Ice Cream Cake is a playful and satisfying dessert that brings together two beloved treats in one chilled, creamy creation. With its crunchy crust, donut-filled layers, and luscious coffee ice cream, it’s an easy-to-make showstopper for any occasion. Customize it to your taste and enjoy the fun of this refreshing twist on a classic pairing.
Coffee & Donuts Ice Cream Cake is a no-bake frozen dessert that combines coffee ice cream, chopped donuts, and a chocolate cookie crust. Topped with whipped cream and drizzled with chocolate syrup, it’s a playful and indulgent treat perfect for brunches, birthdays, or any celebration.
Ingredients
24 chocolate sandwich cookies
1/4 cup unsalted butter, melted
1.5 quarts coffee ice cream, softened
4–5 glazed donuts, chopped
2 cups whipped topping or whipped cream
Chocolate syrup (optional, for drizzling)
Crushed or mini donuts (for garnish)
Instructions
In a food processor, crush chocolate sandwich cookies into fine crumbs.
Mix cookie crumbs with melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Spread half of the softened coffee ice cream over the crust in an even layer.
Sprinkle a generous layer of chopped donuts over the ice cream.
Spread the remaining coffee ice cream over the top and smooth with a spatula.
Freeze the cake for at least 4 hours, or until completely firm.
Remove cake from springform pan and transfer to a serving plate.
Spread whipped topping over the top and drizzle with chocolate syrup, if desired.
Garnish with crushed or mini donuts around the edges.
Slice and serve immediately or return to freezer until ready to serve.
Notes
Swap in your favorite ice cream flavor like vanilla or chocolate.Use jelly-filled, chocolate-glazed, or cake donuts for variety.Drizzle caramel between layers for extra indulgence.Graham crackers or vanilla wafers make a great crust alternative.Assemble in muffin tins for mini individual cakes.
