Make the Coffee Cake Streusel Crumble: In a medium bowl, add the butter, flour, brown sugar, and cinnamon. Using a fork (or just use your hands) crumble the mixture together until it resembles coarse sand. Place on a baking sheet lined with parchment paper in an even layer. Bake at 350 degrees for 10 minutes. Remove from the oven and stir mixture, it will still be gooey. Let cool and then break it apart to make a crumble. Set aside.

Make the Whipped Cream: (can use Cool Whip too) In a medium bowl, add the Hiland heavy cream, sugar, and vanilla. Using a mixer (hand or stand mixer) mix on medium high speed until it thickens and forms medium peaks. (firm but still soft) Place in the fridge until ready to use.

Assemble: Scoop the Espresso Ice Cream onto the top of the coffee cake (use the entire quart) and then spread and smooth out into an even layer.

Pour the caramel sauce over top of the ice cream layer and spread out evenly. Then sprinkle the Streusel Crumbles over the caramel in an even layer. (leave some to use for the topping)

Scoop the whipped cream over the crumble layer and spread evenly then finish with more of the crumble mixture for topping. Cover with plastic wrap or foil and place in the freezer for several hours or overnight to set completely.

Once set, cut pieces and serve! Place back in the freezer between serving and eating.