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Author:
Franco Salzillo
Whenever you don’t know what to make for dessert, you always have two reliable choices, ice cream and cake.
Of course, you can serve a slice of cake with a scoop of ice cream on the side, but why not taking dessert to the next level? Let’s make ice cream cake, an authentic frozen treat that everyone will love. It’s ready in twenty minutes or fewer, and you then only need to leave it for a few hours in the freezer for an amazing dessert.
Why make a mocha chip ice cream cake? For starters, because I love chocolate chip ice cream and coffee, so it’s a perfect combination. If you also love the coffee-chocolate combo, then this recipe is for you.
To make a mocha chip ice cream cake, you need chocolate chip ice cream. We’re letting it soften at room temperature and mixing it with freshly brewed espresso for the first layer of the cake.
The second layer is chocolate fudge, of course, because why not? And a few crushed Oreos will give some texture to the otherwise creamy cake. The final layer is whipping cream and chocolate chips as a garnish. That’s a proper ice cream cake.
There are many ways to give the cake a new personality. Use any ice cream you want, for example. I have used coffee ice cream before, and it ends up great. You can even use different types of ice cream for added layers of flavor and color.
Then there’re the toppings. Why not top the cake with some crushed Oreos, chopped coffee beans or a fine layer of cacao powder? The sky’s the limit! As long as the cake looks as pretty as it tastes, you can use anything. Ice cream cake is noble like that; you don’t have to be a chef to make it work!
Grease a 9-inch spring-form pan and line with parchment paper.
In a mixing bowl, combine the chocolate chip ice cream and the espresso.
Spread the ice cream and espresso mixture in the bottom of the pan.
Cover with a layer of chocolate fudge.
Add a layer of crushed Oreos.
In a mixing bowl, whip the sugar and the whipping cream until peaks form.
Add a top layer of whipping cream.
Garnish with chocolate chips.
Freeze for two hours.
Unmold and serve!
