Glazed Mochachino Ice Cream Cake

"Rich dessert for a special occasion"
 
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Ready In:
15mins
Ingredients:
7
Serves:
16
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ingredients

  • 4 cups natural vanilla ice cream
  • 4 cups mochachino almond fudge ice cream
  • 2 cups coarsely ground chocolate chip cookie crumbs (about 15 cookies)
  • 1 tablespoon butter
  • 1 cup fudge sauce, divided
  • 14 cup toasted slivered almonds
  • fresh raspberry
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directions

  • 1. Line the bottom and sides of a 9-in. (23 cm) springform pan with parchment paper. Allow ice cream to soften at room temperature for 8 to 10 min., until malleable.
  • 2. Meanwhile, combine cookie crumbs, melted butter and ¼ Celsius fudge sauce in a bowl. Mix well and press into the bottom of the pan. To make this crumb base, pulse whole cookies in a food processor for 1 minute before adding butter and fudge sauce.
  • 3. Working quickly, spread vanilla ice cream in an even layer over the cookie base.
  • 4. Drizzle with 2 T. of fudge sauce, and add raspberries if desired.
  • 5. Add an even layer of mochachino ice cream overtop. (If ice cream is melting too quickly, cover with plastic wrap and refreeze before adding the second layer). Cover with plastic wrap and freeze for at least 4 hours.
  • 6. Spread remaining fudge sauce on top of the cake, covering completely.
  • 7. Sprinkle with almonds, cover with plastic wrap and store in the freezer.
  • 8. To serve, release the side of springform pan and remove parchment paper. Heat a knife in hot water and dry with a kitchen towel before slicing (you may need to reheat between slices). Garnish each plate with a few raspberries.

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