Oreo Mocha Java Ice Cream Cake

This Oreo Mocha Java Ice Cream Cake is decadent, chocolatey & delicious with an Oreo crust, layers of coffee ice cream, hot fudge & a dollop of whipped topping!

Since it’s still wicked hot here in the South (I’m not complaining, I love it) — I thought I’d continue my trend of no-bake desserts and venture into the coolest of categories with an Oreo Mocha Java Ice Cream Cake!

This ice cream cake begins with classic Oreo cookies, layers of coffee ice cream studded with chocolate chips, hot fudge sauce, a light dollop of whipped topping and more Oreos on top. It’s decadent, chocolatey and delicious. Perfect for those 100* days, an upcoming BBQ, or soon-to-be Labor Day picnics!

This Oreo Mocha Java Ice Cream Cake recipe is based on a family favorite and it’s a treat I’ve been enjoying since I was a little kid. When I was younger, my favorite part of the ice cream cake was the Oreo cookie crust and in all honesty, it probably still is!

Each summer when my Mom made this cake, usually for my Dad’s birthday, I’d first eat all the whipped cream and fudge sauce off the top of the cake. I’d then carefully work to scrape the ice cream off the Oreo cookie crust, trying to preserve the entire piece of crust, so I could enjoy it like an extra large Oreo cookie.  I loved how chocolatey, thick and decadent the crust tasted!

In fact, I was so obsessed with this ice cream cake crust, I remember begging my Mom to make just the crust for dessert one night. Obviously, she laughed and refused to make it, informing me that it was nothing more than crushed Oreos & butter. (Tangent: My Butter Oreo request only strengthens Paula Deen’s argument that butter makes everything better)

Since this recipe is based on my childhood favorite, I kept the Oreo cookie crust as a key ingredient in my ice cream cake but swapped in Coffee Java Chip ice cream to please my grown-up taste buds!

If you’re a fan of mocha flavored anything, I guarantee you’re going to love this Oreo Mocha Java Ice Cream Cake. It’s like biting into a Starbucks Frappuccino or the best Coffee Sundae you’ve ever hard. It’s crunchy, sweet, gooey and creamy all in one bite! The perfect combination of flavors and textures.

Although I chose to make this ice cream cake with coffee flavored ice cream, creating an Oreo Mocha Java Ice Cream Cake, this recipe can truly be used as a base to create all sorts of flavor combinations by simply swapping your ice cream flavor, sauce, and toppings!

Sticking with the same Oreo cookie base and whipped topping ‘frosting’, here are a few other flavor combinations to try out if coffee ice cream isn’t your jam —

Since summer isn’t over yet, you still have plenty of time to try my Oreo Mocha Java Ice Cream Cake recipe and experiment with flavors of your own! Or if you’re searching for more no-bake desserts there’s also my No-Bake Cake Batter Cake Balls or Biscoff Cookie Butter Pie!

5.0 from 1 reviews

Oreo Mocha Java Ice Cream Cake

 

Save Print

This ice cream cake begins with the classic Oreo cookie, layers on coffee ice cream studded with chocolate chips, hot fudge sauce, a light dollop of whipped topping and more Oreos on top. It’s decadent, chocolatey and delicious.

Ingredients

• 24 Oreo cookies
• 6 tablespoons unsalted butter, melted
• 2 quarts coffee or java chip ice cream, softened at room temperature for 15-30 minutes
• 1 cup hot fudge sauce, like Mrs. Richardson's
• 1 8-ounce container of whipped topping, like Cool Whip
• Additional Oreos, for topping

Instructions

1. Lightly grease a 9-inch springform pan with a bit of the melted butter and set aside
2. Place 24 Oreos in a food processor and pulse until you reach a sand-like consistency
3. Pour in the melted butter and pulse 3-4 more times to combine
4. Empty the Oreo-butter mixture into the springform pan and press it into the bottom and sides of the pan, to form a bit of a dam or crust around the edges
5. Place the cookie crust in the freezer to set for 30 minutes
6. Once set, remove the crust from the freezer and smooth the softened ice cream into the pan, using a spatula to evenly distribute the ice cream across the crust
7. Place the cake back in the freezer to set for another 30-60 minutes
8. Once the ice cream has set, heat the hot fudge sauce in the microwave for 30-60 seconds until warm but not bubbling
9. Pour the warm hot fudge on top of the ice cream, spreading it evenly all the way to the edges of the cake
10. Return the cake to the freezer to set until serving
11. Before serving, allow the cake to thaw for 5-10 minutes, which will make cutting the cake a bit easier
12. to slice the cake. Remove the springform container and top each slice with a dollop of whipped topping and additional Oreos.

3.5.3208