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Espresso Mocha Fudge Ice Cream Cake

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A decadent no-bake ice-cream cake featuring layers of coffee and chocolate ice cream, swirls of espresso-laced fudge, and a crisp chocolate-cookie crust—finished with whipped cream and ganache for the ultimate mocha treat.

Ingredients

Scale
  • 24 chocolate wafer cookies (about 2 cups crumbs), crushed
  • 6 Tbsp unsalted butter, melted
  • 1/4 tsp kosher salt
  • 1 1/2 quarts coffee ice cream, slightly softened
  • 1 1/2 quarts chocolate ice cream, slightly softened
  • 1 cup hot fudge sauce, warmed until pourable
  • 2 Tbsp instant espresso powder dissolved in 1 Tbsp hot water
  • 1 cup heavy whipping cream, chilled
  • 2 Tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/2 cup dark-chocolate ganache (or additional fudge) for topping
  • Chocolate-covered espresso beans, for garnish (optional)

Instructions

  1. Line a 9-inch springform pan with parchment on the base and a strip of acetate or parchment around the sides.
  2. In a bowl, combine cookie crumbs, melted butter, and salt; press firmly into the bottom of the pan. Freeze 10 minutes.
  3. Spoon coffee ice cream over the crust, smoothing into an even layer. Freeze 30 minutes.
  4. Stir the espresso concentrate into half of the warmed fudge sauce; drizzle over the coffee layer and spread lightly. Freeze 15 minutes.
  5. Add the chocolate ice cream on top, level the surface, and freeze until solid—at least 4 hours or overnight.
  6. Release the cake from the pan and place on a serving plate. Spread the remaining espresso-fudge sauce over the top; return to freezer 10 minutes.
  7. Whip cream with confectioners’ sugar and vanilla to medium peaks; pipe or dollop around the cake’s edge.
  8. Pour cooled ganache in the center, letting some drip down the sides; garnish with chocolate-covered espresso beans.
  9. Freeze 30 minutes to set, then slice with a hot knife and serve.

Notes

  • Dip a sharp knife in hot water and wipe dry between cuts for clean slices.
  • Swap in vanilla, caramel, or hazelnut ice cream for flavor variations.
  • Store the cake well wrapped for up to 1 month in the freezer.
  • Use gluten-free cookie crumbs to make the crust celiac-friendly.

Nutrition

Keywords: ice cream cake, mocha, espresso, fudge, frozen dessert, no-bake

Find it online: https://yumrecipesnow.com/espresso-mocha-fudge-ice-cream-cake/