As the mercury rises, cool off with this Mocha KitKat Ice Cream Cake. KitKat studded coffee ice cream blanketed in chocolate cream.
Cuisine American, Ice Cream
Keyword ice cream, ice cream cake, mocha dessert
Prep Time 30minutes
Cook Time 0minutes
Freezing Time 8hours
Total Time 8hours30minutes
Author Kim Peterson
6ounceschocolate wafer cookies, broken into pieces
ICE CREAM CAKE
2quartscoffee ice cream, softened
6ouncesdark or milk chocolate KitKats, chopped
1 ½cupswhipping cream
1teaspoonvanilla extract, or 1 tablespoon Kahlua
⅓cupunsweetened 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.
ICE CREAM CAKE
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!