Mocha ice cream cake



25 min


8 hrs 40 min



Mocha ice cream cake

Mocha ice cream cake. Photo, Roberto Caruso.

It takes just five ingredients and 25 minutes to whip up this unforgettable no-bake ice cream cake. Laced with espresso and topped with candy-shop chocolates, it’s the ultimate summertime treat!


  • 1/3 cup 35% cream
  • 2 tbsp sweetened condensed milk
  • 3 cups chocolate cookie crumbs


  • 1 tbsp instant espresso powder
  • 2 cups 35% cream
  • 300-mL can sweetened condensed milk


  • 113 g unsweetened chocolate , chopped
  • 1/3 cup 35% cream
  • 1/2 cup sweetened condensed milk
  • 1/2 210-g pkg round chocolate candies , such as Coffee Crisp Bites or Maltesers, optional


  • FLIP the base of a 9-in. springform pan upside down. Line base with foil and wrap side band with plastic wrap. Assemble pan.
  • STIR 1/3 cup cream with 2 tbsp sweetened condensed milk in a medium bowl. Stir in crumbs until combined but still crumbly. Press mixture onto bottom of prepared pan and midway up sides.
  • COMBINE 2 cups cream with 300-mL can condensed milk and instant espresso in a large bowl. Beat, using an electric mixer on medium-high, until soft peaks form, 5 to 6 min. Mixture should be smooth and fluffy. Scoop mixture into pan and smooth top. Freeze until firm, about 8 hours, preferably overnight.
  • MICROWAVE chocolate with 1/3 cup cream in a microwave-safe bowl on medium, 1 to 2 min. Stir until completely smooth and melted. Stir in 1/2 cup condensed milk until no streaks remain. Pour over frozen cake. Smooth top. Arrange candies 1/4 in. apart around border of cake. Freeze until ganache is just firm, about 15 min. Release cake from pan. Transfer cake to a platter. Slice and serve immediately.

Nutrition (per serving)

  • Calories
  • 545,
  • Protein
  • 9 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 34 g,
  • Fibre
  • 3 g,
  • Sodium
  • 253 mg.
  • Good source of
  • Vitamin A