This Java Chip Frappuccino® ice cream cake combines coffee ice cream with layers of hot fudge and chocolate chips.
The Java Chip Frappuccino® is hands down my favorite summer drink from Starbucks. Coffee and chocolate are two of my favorite things on the planet! Put them together and you have a little piece of heaven.
If you are unfamiliar with the drink, Starbucks takes coffee, milk, mocha sauce, and chocolate chips and blends it all together with ice. I don’t know how something that sounds so simple can be so good, but it is!
I set out to make another one of my ice cream cake flavors with this Java Chip drink in mind. It ended up costing less than $15, so less than the cost of three Frappuccinos, and it serves approximately 12 people. This makes it great for a summer party or a dinner with friends. I promise, they will be impressed.
Though this takes time to plan and put together, the steps are quite simple. Plan to make your ice cream cake a day ahead so you aren’t rushed and it has plenty of time to freeze. It takes about three hours of prep time, but most of that is the freeze time required for each layer.
Java Chip Frappuccino® Ice Cream Cake
- 1 (10 inch) springform pan
- 1 (15.35 oz) package of Double Stuffed Oreos
- 1/4 cup butter, melted
- 2 cups of homemade hot fudge (or your favorite store bought variety)
- 2 (1.5 quart boxes) of your favorite coffee ice cream
- 1 cup mini semisweet chocolate chips
To Prep: Leave your ice cream on the counter for 30 minutes to soften up. If making the homemade hot fudge, do it two hours ahead of time so it has time to cool off and set. (The homemade hot fudge is an extra step but soooo good and completely worth it.)
Crush the Oreos in a food processor until they are fine crumbs. (If you don’t have a food processor, use a gallon size Ziploc bag and a hammer to crush them.) Pour in 1/4 cup melted butter and pulse until combined. (If using the bag, pour the crumbs in a bowl, and stir in the butter.) Press your cookie crust into the bottom of your springform pan. Pour 3/4 cup of hot fudge on top of the cookie crust. Spread evenly. Freeze for 30 minutes.
Remove from the freezer and pour on one carton of the coffee ice cream. Spread evenly. Pour 3/4 cup hot fudge as evenly as possible on top. Freeze for one hour.
Remove your cake from the freezer. Drizzle hot fudge all over the top. Pour your mini chocolate chips around the edge of your cake. Place back in the freezer for six hours or overnight.
All done! If serving the next day, you can place your cake on the counter for 15 minutes to make it easier to cut. Carefully remove the outer ring from your spring form pan, and cut with a sharp knife to serve.