I’ve become a little addicted to these awesome layered ice cream cakes. They’re not really cakes. They just look like cakes. What they really are is layers of ice cream and other delicious elements. The problem is not that I want to eat them all, it’s that the possibilities are endless. Seriously. So endless that I had to create a little downloadable chart just to get your mind started on the rabbit hole I’ve been down for more than a week now.
If you follow me on Instagram, you may have seen the chocolate peanut butter ice cream cake I made last week. It had layers of chocolate chip cookies, chocolate moose tracks ice cream, more chocolate chip cookies mixed with mini peanut butter cups, topped with peanut butter candy ice cream and hot fudge. Seriously.
But ever since I made that one in my large and leaky springform pan (I know, I need to get a new one) I’ve been thinking about other combinations and my adorable mini springform pans. What I ended up deciding on after hours of making hard choices was a chocolate mocha cake. It has chocolate wafer cookie crust, coffee ice cream, and chocolate covered coffee beans. It’s my soul mate.
These are waaaay easy to make. A bit messy, but easy.
Start by picking your flavors and ingredients. I made this handy chart to get your mind going. You can click on the link below the chart for a printable PDF version of it. Either way, you’ll want to keep scrolling for the details on the chocolate mocha cake.
Click ☝🏻for the printable PDF.
Here’s what I started with:
I made the crust with Oreo type cookies – the gluten-free Trader Joe’s version. (No, this isn’t sponsored. I just like to shop there.) I also used their coffee bean blast ice cream and chocolate covered espresso beans. Not pictured is a half a stick of butter to make the crust press in more solidly. You don’t always have to use butter. It depends on how crumbly your crust ingredient is.
I started by crushing up half a box of the cookies in my food processor but I ended up needing more so I’d say use 3/4 of a box. Then I added half a stick of melted butter and mixed. I pressed about half of it into the pans. You can use a regular springform pan, I am just in love with the little size.
After that, I filled them each about halfway with softened ice cream.
Ice cream softening tips:
Method 1- You could set your ice cream on the counter for about half an hour before using. Kudos to you if you choose this method.
Method 2- For those who are impatient or short on time- you could put the ice cream in the microwave for 10-15 second to soften, scoop what you can, repeat until you have them half filled.
Method 3- For extremely impatient I-want-to-eat-it-ASAP people such as myself – you can cut the entire carton up in large chunks with a serrated knife (ice cream and all), remove the carton pieces, then beat the ice cream into submission with your stand mixer. It takes about 30 seconds to get a creamy, spreadable consistency.
Then repeat the layers of crust ingredient and ice cream to fill it the rest of the way.
Wrap each individual cake with plastic wrap. You want the wrap touching the top so it doesn’t form crystals as it refreezes. Freeze for several hours or until set.
Just before serving top with desired toppings. In this one, I used crush chocolate covered espresso beans and some leftover pulverized cookie crumbs. Serve while frozen.
I’d love to know what combo of flavors you would use! Give me some ideas in the comment section below!