Mocha KitKat Ice Cream Cake


As the mercury rises, you have to 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 chocolate cookie crust. Decadently sinful. 🙂

I actually made this ice cream cake last year for our daughter Elise’s 12th birthday. Lucky for us she requested it again for #13. It was the perfect opportunity to republish the post with updated photos that make my mouth water!

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Mocha KitKat Ice Cream Cake

Classic chocolate wafer cookies get things started. They’re crisp and light, the perfect texture to whirl into fine grounds for the crust. Chocolate graham crackers will work, too. Moisten crumbs with melted butter and press evenly into your springform pan. Freeze for a few minutes to set. No baking needed!Ice Cream Cake Chocolate Cookie Crust

The next layer is based on one of Elise’s top ice cream flavors – mocha – and her favorite candy – KitKat. When we discovered Dark Chocolate KitKat Bars at our local Rite-Aid, life got even better. They can be rather elusive so if you can’t find them at a store near you, click here to get them from Amazon.

Dark Chocolate KitKats Chopped

The beauty of this type of dessert is it’s completely customizable. Simply soften your favorite flavor(s), mix in your favorite candy, and decide whether or not you plan to share. Wink, wink. 🙂

Mocha Ice Cream Layer with Chopped KitKats Mixed In

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. You’ll need discipline to save some for the cake!

Chocolate Whipped Cream Layer on Top

Freeze this beauty overnight so it’s fully set, and doesn’t go splat when removing the springform pan sides. You’ll put your guests over the top with more chopped KitKats, or candy of choice. We all need to happily indulge once in awhile. Enjoy!

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Check out these other mouthwatering desserts!

Mocha KitKat Ice Cream Cake Close Up | - a decadent blend of coffee and chocolate ice cream studded with dark chocolate Kit Kat pieces all atop a chocolate cookie crumb crust! #chocolatedessert #chocolatedessertrecipe #dessertrecipe #icecreamcake #chocolateicecreamcake #frozendessert #makeaheaddessert #kitkatbars #kitkat #coffeeicecream #mocha

Essential kitchen items and ingredients used for this recipe!

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Mocha KitKat Ice Cream Cake

As the mercury rises, cool off with this Mocha KitKat Ice Cream Cake. KitKat studded coffee ice cream blanketed in chocolate cream.
Course Dessert
Cuisine American, Ice Cream
Keyword ice cream, ice cream cake, mocha dessert
Prep Time 30 minutes
Cook Time 0 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 servings
Author Kim Peterson



  • 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
  • 1 ½ cups whipping cream
  • 1 teaspoon vanilla extract, or 1 tablespoon Kahlua
  • ½ cup powdered sugar
  • cup unsweetened cocoa powder
  • Chopped KitKats, 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 chopped KitKat pieces over top. Remove pan sides. Let cake stand at room temperature 5-10 minutes before serving. Enjoy!