Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Easy Mocha Chip Ice-Cream Cake

This frozen dessert comes together quickly then just needs a little time to set in the freezer. Use premium-quality ice cream for rich, luscious results.

Southern Living AUGUST 2011

  • Yield: Makes 8 to 10 servings
  • Hands-on:20 Minutes
  • Total:5 Hours, 15 Minutes


  • 1 pt. premium dark chocolate chunk-coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
  • 6 cream-filled chocolate sandwich cookies, finely crushed
  • Mocha Ganache
  • Garnish: chocolate-covered coffee beans


1. Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with cones, and drizzle with shell topping. Freeze 30 minutes.

2. Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.

3. Lift ice-cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice-cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving. Garnish, if desired.


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Easy Mocha Chip Ice-Cream Cake recipe