Introduction
Mocha Ice-Cream Cake is a rich, indulgent dessert that combines the bold flavour of coffee with deep chocolate notes in a beautifully layered frozen cake. Perfect for warm weather, celebrations, or anytime you want a no-bake showstopper, this dessert delivers creamy texture and intense flavour in every slice. I often prepare this cake when I want something impressive without turning on the oven. The contrast between smooth ice cream, chocolate layers, and coffee-infused elements creates a balanced dessert that feels luxurious yet approachable. It slices cleanly, looks elegant on the plate, and satisfies both chocolate and coffee cravings at once. If you enjoy mocha-flavoured treats, this ice-cream cake is guaranteed to become a favourite for special occasions and make-ahead entertaining.
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Mocha Ice-Cream Cake: A Decadent Frozen Dessert for Coffee Lovers
- Total Time: 4 hours 50 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Mocha Ice-Cream Cake is a rich frozen dessert made with layers of chocolate cake or cookie crust, creamy coffee-flavored ice cream, and mocha chocolate sauce, perfect for coffee and chocolate lovers.
Ingredients
- 200 g chocolate cookies or brownies, crushed
- 90 g unsalted butter, melted
- 1.5 liters coffee or mocha ice cream, softened
- 120 ml chocolate syrup
- 1 tbsp instant coffee granules
- 240 ml heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Mix crushed cookies or brownies with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Freeze the crust for 15 minutes until set.
- Stir instant coffee granules into the chocolate syrup until dissolved.
- Spread half of the softened ice cream evenly over the crust.
- Drizzle half of the mocha chocolate sauce over the ice cream.
- Add the remaining ice cream and smooth the top.
- Cover and freeze for at least 4 hours or until firm.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe whipped cream over the cake.
- Garnish with chocolate shavings or cocoa powder.
- Freeze for another 30 minutes before slicing and serving.
Notes
- Let the cake sit at room temperature for 5 minutes before slicing.
- You can use espresso powder for a stronger coffee flavor.
- Store covered in the freezer for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Why You’ll Love This Recipe
This recipe is no-bake, make-ahead friendly, and packed with bold mocha flavour. It is perfect for entertaining, easy to customise, and ideal for coffee lovers who enjoy creamy frozen desserts with rich depth.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Cookie Crumbs
Chocolate cookie crumbs form the base of the cake, adding crunch and deep cocoa flavour.
Butter
Butter binds the cookie crumbs together and creates a firm base.
Coffee Ice Cream
Coffee ice cream delivers bold espresso flavour and creamy texture.
Chocolate Ice Cream
Chocolate ice cream adds richness and balances the coffee notes.
Instant Coffee or Espresso Powder
Instant coffee intensifies the mocha flavour throughout the cake.
Chocolate Ganache
Chocolate ganache adds a smooth, decadent layer and enhances chocolate depth.
Whipped Cream
Whipped cream lightens the texture and provides a soft topping.
Cocoa Powder
Cocoa powder adds a finishing touch and reinforces the chocolate flavour.
Chocolate Shavings
Chocolate shavings add texture and an elegant presentation.
Directions
Mix chocolate cookie crumbs with melted butter until evenly combined. Press firmly into the base of a springform pan and freeze for 15 minutes.
Soften the coffee ice cream slightly and spread evenly over the crust. Freeze until firm.
Soften the chocolate ice cream and mix gently with instant coffee or espresso powder. Spread this layer over the coffee ice cream and freeze again until firm.
Pour cooled chocolate ganache over the top and spread evenly.
Freeze the cake for at least 4 hours, or until completely set.
Before serving, top with whipped cream, cocoa powder, and chocolate shavings.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately ten to twelve slices.
Preparation time is about 25 minutes, with freezing time of at least 4 hours.
Storage/reheating
Store the mocha ice-cream cake covered in the freezer for up to one week. Remove from the freezer and allow to sit at room temperature for 5–10 minutes before slicing. Reheating is not required.
Variations and Customizations
Mocha Ice-Cream Cake is very adaptable. For extra intensity, a layer of chocolate brownie pieces can be added between the ice cream layers. I have also prepared this recipe with mocha-flavoured ice cream instead of separate coffee and chocolate layers, which worked beautifully and simplified assembly.
For a lighter version, reduced-fat ice cream can be used. You can also add a caramel drizzle or hazelnut spread layer for a different flavour profile. These customisations allow flexibility while preserving the dessert’s bold mocha character.
Nutrition and Dietary Info
This dessert contains dairy, sugar, and fats, making it an indulgent treat best enjoyed in moderation. Using smaller portions and lighter ice cream options can help adjust richness.
Expert Tips & Customizations
Work Quickly with Ice Cream
Softened but not melted ice cream spreads best.
Freeze Between Layers
This ensures clean, defined layers.
Warm the Knife Before Slicing
A warm knife creates clean, smooth slices.
FAQs
Can I make this cake ahead of time?
Yes, it is ideal for preparing a day or two in advance.
Can I use store-bought ganache?
Yes, store-bought works well.
What pan works best?
A springform pan is recommended for easy release.
Can I add nuts?
Yes, chopped hazelnuts or almonds add great texture.
Is this dessert very sweet?
The coffee flavour balances the sweetness well.
Can I make it caffeine-free?
Use decaffeinated coffee ice cream and espresso powder.
Does it travel well?
Yes, keep it frozen during transport.
Can I use a different crust?
Yes, biscuit or brownie crusts work well.
How long should it soften before serving?
About 5–10 minutes at room temperature.
What pairs well with this cake?
Espresso, coffee, or fresh berries.
Conclusion
Mocha Ice-Cream Cake is a rich, elegant dessert that blends coffee and chocolate into a creamy, frozen masterpiece. Easy to prepare, visually impressive, and full of bold flavour, it is perfect for celebrations, summer gatherings, or any occasion that calls for a memorable treat. With its smooth layers and mocha depth, this cake is a guaranteed crowd-pleaser that delivers indulgence without complication.
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