Best Mocha Crunch Ice Cream Cake Recipes

Mocha Crunch Ice Cream Cake image

Yield Serves 10 to 12

Number Of Ingredients 13

Mocha Sauce
1 1/2 cups water
1/2 cup sugar
2 1/2 tablespoons instant espresso powder
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
Crust
3 cups macaroon cookie crumbs (about 21 Mother's brand cookies)
1/4 cup (1/2 stick) unsalted butter, melted
Filling
2 pints chocolate ice cream
2 pints coffee ice cream
3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12 miniature Heath bars, about 5 ounces)

Steps:

For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

SKINNY MOCHA CRUNCH YOGURT

Categories Yogurt

Yield 12 servings

Number Of Ingredients 13

Steps:

For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate yogurt in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over yogurt and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee yogurt in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee yogurt. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

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.