
No-Churn Kauai Coffee Ice Cream Cake
Summer is almost here, but temperatures are already on the rise nationwide. That means it's time to enjoy your coffee on the cooler side! Whether you like to cold brew your coffee or serve your espresso over ice, this no-churn coffee ice cream recipe is a dreamy creamy delicacy you can enjoy on its own or layered into an easy, semi-homemade ice cream cake. Add your favorite ice cream toppings or mix-ins for an impressive island treat you can enjoy anytime.
Preparation: 30 minutes, Total Time: 8-9 hours

Coffee Ice Cream and Cake Ingredients
- 2 cups heavy whipping cream
- 1 can of sweetened condensed milk
- 1/4 cup Kauai Coffee, cold brew or espresso
- 12 store bought ice cream sandwiches, cut in half crosswise*
- 1 cup chocolate sandwich cookies, crushed
- Optional: 1 tablespoon Koloa Rum Kauai Coffee Rum or coffee liquor
- Optional: Chocolate syrup or hazelnut spread
- Optional: Whipped topping
Coffee Ice Cream Cake Instructions
- Make the Kauai Coffee ice cream first. In a large bowl, whip the heavy cream with a hand mixer or whisk until stiff peaks form.
- Stir in the condensed milk, cooled Kauai Coffee, and coffee rum. We had the best results with cold-brewed coffee.
- Pour the no-churn ice cream mixture into a 9x5 inch loaf pan and freeze for at least 6 hours.
- Once your coffee ice cream is frozen remove it from the freezer to soften slightly. Then cut six store bought ice cream sandwiches in half and press them into the bottom of an 8-inch springform pan to form the base of your cake.
- Top the base layer of ice cream sandwiches with half of the Kauai Coffee ice cream making sure to fill in the spaces between the ice cream sandwiches and bind them together. Layer in optional chocolate syrup or hazelnut spread here if desired.

- Cut the remaining six ice cream sandwiches in half and repeat the layering process until the spring form pan is full. (About two layers of coffee ice cream and two layers of sandwiches)
- Once assembled freeze your ice cream cake for at least two hours. When you are ready to serve, remove the ice cream cake from the springform pan and cover it with whipped topping, crushed cookies, or any optional topping of your choice. Dipping the springform pan into some warm water will help loosen the outer layer of the cake and release it from the pan.