Mocha Ice Cream Cake
Yield
8 servingsPrep
20 minCook
0 minReady
4 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
lady fingers
|
|
| ½ | gallon |
coffee ice cream
softened |
*
|
| 1 | quart |
chocolate ice cream
soften |
* |
| 2 | tablespoons |
instant coffee
|
*
|
| ½ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 6 | each |
toffee candy bar
crushed |
* |
| 1 | x |
chocolate sauce
|
* |
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
lady fingers
|
|
| 1.9 | l |
coffee ice cream
softened |
*
|
| 0.9 | l |
chocolate ice cream
soften |
* |
| 3E+1 | ml |
instant coffee
|
*
|
| 118 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 6 | each |
toffee candy bar
crushed |
* |
| 1 | x |
chocolate sauce
|
* |
| 237 | 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.
