Mocha Ice Cream Cake Recipes

MOCHA ICE CREAM CAKE

Steps:

• Preheat oven to 400 degrees. Prepare the baking sheet. Coat a half-sheet pan with cooking spray and line with parchment. Set aside.
• In a mixing bowl, sift together flour and sugar. Set aside.
• In a small saucepan, add the oil, butter, water, and cocoa powder, stirring to incorporate. Bring to a gentle boil. Pour the chocolate mixture over the flour and sugar mixture and stir to combine. Add the buttermilk, baking soda, salt, and vanilla. Stir to combine. Add the eggs and mix well to incorporate.
• Pour the batter into the prepared pan. Bake for 15-18 minutes until a cake tester or toothpick inserted in the center comes out clean. Let cool.
• In a medium saucepan placed over medium heat, combine the half-and-half and 1 1/2 cups heavy cream. Add the sugar, espresso powder, and salt, and whisk until sugar is dissolved.
• While the cream mixture heats, add the egg yolks to the remaining 1/2 cup heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. This tempers the eggs so they don't scramble when added to the hot cream.
• Slowly pour the egg yolk mixture into the hot cream mixture while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
• Strain the mixture into a heat-proof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
• Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. This takes approx. 45 minutes in my machine. Transfer to a freezer-safe container. Freeze until firm but still spreadable, approx. 1-2 hours.
• Once the cake is cooled, flip the cake out onto a cutting board. Cut three pieces of cake, approx 4" x 8" to fit in a loaf pan. Transfer the cut cake pieces back to the sheet pan and place in the freezer until firm.
• Line a 4" x 8" loaf pan with plastic wrap. Place one piece of cake in the bottom of the pan. Cover with ice cream in a layer 3/4 - 1 inch thick. Cover with plastic wrap and freeze until ice cream is firm, at least one hour.
• Remove pan from freezer and top with the second piece of cake and another layer of ice cream. Cover with plastic wrap and return to freezer until firm.
• For the ganache, add the chocolate morsels to a heat-proof bowl. In a saucepan, heat cream or half-and-half until hot but not boiling. Pour over chocolate and let sit for 60 seconds. Stir until chocolate is fully melted and the mixture is smooth. Let cool until thickened but still pourable. Approx one hour.
• Place a rack on a sheet pan and spray with cooking spray. Remove the third piece of cake and the loaf pan from the freezer. Place the last piece of cake on the rack. (This piece of cake will become the bottom of the cake.) Invert the loaf pan on top of the piece of cake and remove pan and plastic wrap. Pour the ganache evenly over the top of the cake, allowing it to run down the sides to coat. The ganache will start thickening quickly from the cold cake. Transfer the sheet pan to the freezer to allow the ganache to firm up. The ganache will not freeze rock-hard, so it is easy to slice the cake right out of the freezer.
• Slice and enjoy. Wrap leftover cake in plastic to store for a few days.

MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

MOCHI ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch metal baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on each of the long sides.
• Whisk the whole milk, coconut milk, eggs, butter, and vanilla together in a large bowl. Whisk in the sugar. Sift the rice flour, baking powder and salt into the bowl. Whisk until smooth and combined. Stir in the shredded coconut. Transfer the mixture to the prepared baking pan.
• Bake until a cake tester inserted into the cake comes out clean, and the edges of the cake are golden brown, about 50 minutes. The cake will jiggle slightly and puff up in areas, but it will level as it cools. Cool completely in the pan on a wire rack.
• Use the parchment overhang to lift the cake from the pan and onto a cutting board. Cut the cake in half crosswise. Transfer to a rimmed baking sheet and freeze until the cake pieces are cool to the touch, about 30 minutes.
• Flip one piece of cake so the underside is facing up. This will be the bottom layer of cake. Spread the softened ice cream with a small offset spatula into an even layer over top of the cake. Place in the freezer until the ice cream is firm yet tacky to the touch, about 30 minutes.
• Take the baking sheet with the bottom cake/ice cream layer out of the freezer. Place the top layer of cake onto the semi-frozen ice cream layer. Freeze until the ice cream is frozen through and the cake is just slightly frozen, about 1 hour. Lift the ice cream cake off the baking sheet and onto a cutting board and cut into 16 squares.

MOCHA JAVA ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
• Bake 10 minutes. Remove from oven; cool completely.
• Spread half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

COFFEE MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

MOCHA CRUNCH ICE CREAM CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
• For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
• Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
• Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
• Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

MOCHA ICE CREAM CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with 2 teaspoons confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.