As the mercury rises, you gotta love no-bake beauties like this Mocha KitKat Ice Cream Cake. It’s a melt-in-your-mouth triple threat of KitKat-studded coffee ice cream blanketed with moussey, chocolate cream all atop a crunchy chocolate cookie crust. Decadently sinful. 🙂
Mocha KitKat Inspiration
For our daughter Elise’s 12th birthday, I combined a few of her sweet faves for a dreamy dessert. After a recent outing on our town’s Main St. with her pals, she declared coffee as her new favorite ice cream flavor, and clutched a Rite-Aid bag full of Dark Chocolate KitKat bars. I was impressed with both. Like mother, like daughter when it comes to an affinity for dark chocolate and KitKats. However, Dark Chocolate KitKat bars are rather elusive; feels like striking gold when stumbling upon them. Now that she found a local source, birthday cake inspiration flowed.
Classic chocolate wafer cookies work best for the crust. They’re crisp and light. The perfect texture to whirl into fine grounds. Chocolate graham crackers will work, too. Moisten crumbs with melted butter then press evenly into your springform pan. Freeze for a few minutes to set. No baking needed!
If You Build It, They Will Come…
Agreed, the Field of Dreams line tends to get overused, but dang if it doesn’t apply here. And, here’s the beauty… soften your favorite flave, mix in your favorite candy, and I assure you, they will either come OR you will have one heck of a dessert all to yourself. Depends on your goal. Wink, wink. 🙂
Let your candy-studded ice cream layer reset in the freezer an hour or two before topping it off with this luscious, chocolate whipped cream consisting of only four ingredients, and a discipline of saving some for the cake!
Freeze this beauty overnight so it’s fully set, and doesn’t go splat when removing the springform pan sides. Put your guests over the top with more chopped KitKats (or candy of choice) and shaved chocolate. A memorable, make-ahead party pleaser. We all need to happily indulge once in awhile!
If you’re looking for menu planning ideas, Elise’s family birthday party started with Roasted Mango and Papaya Chutney with Feta, followed by entrée tacos of Mocha Rubbed Sirloin and Baked Tequila Lime Shrimp topped with Roasted Tomatillo Salsa Verde. Hope you enjoy!!
- 6 ounces chocolate wafer cookies, broken into pieces
- 3 tablespoons butter, melted
- 2 quarts coffee ice cream, softened
- 6 ounces dark or milk chocolate KitKats, chopped
- 2 cups whipping cream
- 1 teaspoon vanilla extract, or 1 tablespoon Kahlua
- 1 cup powdered sugar
- ½ cup unsweetened cocoa powder
- Grated chocolate, for garnish
Finely grind cookie pieces in a food processor. Add melted butter. Process until combined and crumbs are moistened. Press crumb mixture onto bottom of a 9-inch springform pan with 2 ¾-inch sides. Freeze for 15 minutes until firm.
In a large bowl, mix chopped KitKats into softened ice cream. Reserve some KitKat pieces for garnish, if desired. Spread mixture evenly over cookie crust. Smooth the top. Cover and freeze 1-2 hours to set.
In another large bowl, combine whipping cream and vanilla. Sift powdered sugar and cocoa powder over. With an electric mixer, beat until soft peaks form. Spread mixture over hardened ice cream layer. Freeze overnight. (Can be made 3 days ahead. Cover and keep frozen.) Sprinkle grated chocolate on top of cake with additional chopped KitKat pieces, if desired. Run a small knife around pan sides and cake to loosen. Remove pan sides. Let cake stand at room temperature 5-10 minutes before serving. Enjoy!