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Mocha Ice Cream Cake

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Submitted by valery47

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

4 hrs

Ingredients

3 86.7
OUNCES ML/G LADY FINGERS
½ 1.9
GALLON L COFFEE ICE CREAM
softened *
1 0.9
QUART L CHOCOLATE ICE CREAM
soften *
2 3E+1
TABLESPOONS ML INSTANT COFFEE *
½ 118
CUP ML LIQUEUR
coffee flavor, such as kahlua *
6 6
EACH EACH TOFFEE CANDY BAR
crushed *
1 1
1 237
CUP ML HEAVY WHIPPING CREAM
whipped

Directions

Line ladyfingers around side of 9” springform pan.

Mix softened ice creams together.

Add coffee granules, liqueur and crushed toffee bars.

Pour into springform pan.

Spread a thin layer of chocolate sauce on top.

Freeze.

Before serving, spread cake with whipped cream.

Do not let this cake defrost before serving.

Serve immediatly upon removing from freezer.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 90 65% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 21mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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