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Frozen Mocha Ice Cream Cake recipe

Frozen Mocha Ice Cream Cake.

With layers of pound cake, smooth chocolatesauce and coffee flavored ice cream, this cake is an indulgentsummer-time treat.

Recipe: Frozen Mocha IceCream Cake

1 10-ounce) package frozen light poundcake, thawed
1/2 cup fat free half-and-half
1 3/4 cups (11.5 ounce package) NESTL ® TOLL HOUSE®Milk Chocolate Morsels
4 cups Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream,softened
1 cup light frozen whipped topping, thawed
1/4 cup Chocolate Mocha Flavor NESCAF ICE JAVA Iced CoffeeSyrup

  • Slice pound cake into 1/4-inch slices.Layer slices on bottom and halfway up side of 9-inch springformpan; press down firmly.
  • Place half-and-half in large, microwave-safebowl. Microwave on HIGH (100%) power for 1 minute. Add morsels;let stand for 5 minutes. Stir until smooth. Pour half of chocolatemixture over pound cake. Freeze for 1 hour or until chocolateis set.
  • Combine softened ice cream and whippedtopping in large bowl; swirl in coffee syrup. Spoon over chocolatelayer in pan; spread evenly so top is flat. Pour remaining chocolatemixture over ice cream. Swirl with wooden pick to create a marbleeffect. Cover top of pan (be careful cover does not touch chocolate).Freeze for several hours or until firm.
  • Remove side of pan. To cut cake easily,run knife under hot water and dry with towel before making slices.

    Makes 12 servings.

    Estimated Times: Preparation – 20 min |Cooking – 1 min | Cooling Time – 4 hrs freezing |

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Plus, it’s thick, which allows you to go ahead and stack the cake once it’s all mixed without having to freeze the ice cream first. Also, when I freeze it should i cover it with something?

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