Best Coffee Mocha Ice Cream Cake Recipes

Coffee Mocha Ice Cream Cake image

Provided by will3bur

Time 20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

6 ounces chocolate wafer cookies, crushed into pieces (about 26 cookies)
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
2 1/4 cups whipping cream, chilled
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons powdered sugar
1/2 cup unsweetened cocoa powder, plus
1 tablespoon unsweetened cocoa powder

Steps:

Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

Nutrition Facts : Calories 484.7, Fat 31.6, SaturatedFat 19, Cholesterol 99, Sodium 167.4, Carbohydrate 49.8, Fiber 2.9, Sugar 37.8, Protein 6

Mocha Coffee Crunch Ice Cream Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 4

3 tablespoon(s) instant coffee + 3 tablespoons boiling water
1 cup(s) semi-sweet melted chocolate or semi-sweet chocolate chips
3 cup(s) chocolate crispy rice cereal (like cocoa rice krispies, cocoa pebbles or cap'n'crunch)
1 quart(s) (5 cups) of no churn vanilla ice cream (or use your favorite brand), softened

Steps:

Combine boiling water with instant coffee. Set aside. On the stove-top or in the microwave in a heat-safe bowl in 30 second increments; melt semi-sweet chocolate until smooth. Immediately whisk half of the coffee mixture. Add the rice cereal to a large bowl and pour melted chocolate over and stir to coat. Line a cookie sheet or large flat plate with parchment paper and spread the coated cereal on top. Place in the freezer to harden (about 30 minutes) then remove and break cereal into small bite sized pieces.
Meanwhile, remove vanilla ice cream from freezer and place on counter to soften. Mix the softened ice cream with the remaining coffee. Then stir in the 1 1/2 cups of coated cereal. Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, and press down. Place pan in freezer for 4-6 hours or overnight to harden and set up.
When ready to serve, remove cake from the freezer. Use a slim paring knife run around the edges of the springform pan and then remove the sides. Place on your favorite serving plate and top with more cereal if desired. Cut and serve.