Mocha ice cream cake

Prep 25 min
Total 8 hours 40 min
Serves 12



1/3 cup
35% cream
3 cups
chocolate cookie crumbs



113 g
unsweetened chocolate, chopped
1/3 cup
35% cream
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.


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