Homemade Mocha Ice Cream Cake


Homemade Mocha Ice Cream Cake

I’m not one of those people who thinks you can only eat ice cream when it’s hot outside so if you want to make this right smack in the middle of winter, you have my unneeded approval. That being said, I came up with this is treat several months ago.

My brother-in-law gave me an ice cream maker a couple of years ago and I hadn’t used it yet so I decided now was the time. We were right in the middle of the hot Dallas Summer and making homemade ice cream for dessert seemed appropriate.

I used a basic chocolate ice cream recipe and added the espresso to give it the coffee flavor. I also added chopped dark chocolate about half way through the freezing process.


  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3/4 cup white sugar
  • 1/2 cup brewed espresso, chilled
  • 1/4 cup chocolate syrup
  • 1 large dark chocolate candy bar, chopped
  • Chocolate Shell Ice Cream Topping
  • 1 package of Oreo Cookies


Mix heavy cream, milk, sugar, espresso (chilled) and chocolate syrup in a bowl until syrup is dissolved.

Pour into ice cream makers and freeze according to manufacturer’s directions.

About half way though the freezing process pour in as much of the chopped dark chocolate as you like.

While ice cream is freezing, place Oreo cookies in a large Ziplock bag. Crush the Oreos until all you have are very small pieces.

When the freezing process is done your ice cream should be the consistency of soft serve. Pour the ice cream into a 9.25 x 5.25 x 2.75 bread foil pan. I suggest foil because it’ll be easier to get the ice cream out of later. If you don’t have a foil pan you can use a regular one, just be sure to line it with foil or plastic wrap to help you remove the ice cream.

Once you’ve poured your ice cream into the pan, spread your Oreo cookie crumbs across the top, pressing slightly as you go to make sure the Oreo crumbs are in the ice cream. This will be the base of the ice cream cake.

Place the pan in the freezer for at least 2 hours, over night if you can. This will firm up the ice cream so it’ll hold its shape when you get ready to serve it.

After the ice cream has had a chance to firm up, take it out of the freezer and out of the pan. If you used a foil pan, you can squeeze gently around the edges to help remove the ice cream block. Be sure to place it on the dish with the Oreo crumbs on the bottom. Place the ice cream on your serving dish and drizzle it with the chocolate shell topping.

*Notes: Presentation is important to me (in case they end up tasting terrible I can at least say it looked good) so I took it a little further and shaved dark chocolate to sprinkle around and on top of the ice cream cake after I added the shell topping. I know the directions make it seem complicated but this is actually a very easy dessert. Be sure to let it thaw for about 10 – 15 minutes before serving, otherwise you’ll be trying to saw through mocha flavored concrete.

This easy dessert takes about 10 minutes to prepare but don’t forget to account for your ice cream maker’s freeze time and the freezer time it needs to get firm.


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