Mocha Ice Cream Cake Recipe

This rich and creamy mocha ice cream cake recipe features a crunchy cookie crust, bold coffee ice cream, and smooth chocolate ganache. A no-bake dessert perfect for summer parties or celebrations.

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Course: Dessert

Cuisine: American

Prep Time: 30

Freezing Time: 6

Total Time: 6 30

Servings: Servings

Calories: 380kcal

Cost: $12

Equipment

1 9-inch springform pan Ideal for easy cake removal and clean layers
1 Offset spatula Helps spread ice cream and ganache smoothly
1 Hand or stand mixer Used to whip cream and blend ice cream with espresso
1 Heavy-bottomed saucepan Prevents scorching when heating cream for ganache

Ingredients

Chocolate Cookie Crust

2 cups chocolate cookie crumbs use Oreos or similar
¼ cup melted butter unsalted
2 tablespoon sugar

Mocha Ice Cream Layer

4 cups vanilla ice cream high-quality, softened
3 tablespoon instant espresso powder
2 tablespoon coffee liqueur optional
1 teaspoon vanilla extract

Chocolate Ganache

1 cup heavy cream
8 oz dark chocolate chopped, 60–70% cocoa
2 tablespoon butter

Whipped Cream Topping

1 cup heavy cream
2 tablespoon powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Make Crust
Crush cookies and mix with butter and sugar; press into pan and freeze.
Step 2: Add Ice Cream
Mix ice cream with espresso, liqueur, and vanilla; spread over crust and freeze.
Step 3: Top with Ganache
Heat cream, pour over chocolate, stir, then spread over cake and freeze again.
Step 4: Finish & Serve
Whip cream, add to cake, slice with warm knife, and serve slightly thawed.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition