Mountain High Mocha Ice Cream Cake Recipe
A huge slice of ice cream cake, layered with mocha almond fudge ice cream and coffee-flavored rosettes, all on a chocolate cookie crust.
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Ingredients
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Ice Cream Cake Ingredients
Method
Instructions
- 1
Prepare the crust
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Freeze for 15 minutes to set.
- 2
Layer the ice cream
Remove the crust from the freezer. Allow the mocha almond fudge ice cream to soften slightly at room temperature for about 10 minutes. Spread half of the softened ice cream over the crust, smoothing it out evenly. Freeze for another 30 minutes.
- 3
Prepare coffee-flavored rosettes
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, instant coffee granules, and vanilla extract, continuing to whip until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
- 4
Finish layering
After the first layer of ice cream has set, spread the remaining mocha almond fudge ice cream over the rosettes. Return to the freezer for an additional 30 minutes.
- 5
Decorate the cake
Once the final layer of ice cream has set, pipe the coffee-flavored rosettes on top of the cake. Sprinkle chocolate shavings or curls over the top for decoration.
- 6
