Mochaccino Ice Cream Cake
Elevate your dessert game with this incredibly easy Mochaccino Ice Cream Cake, a sophisticated 3-ingredient recipe from our friends at Party Pinching featuring the limited edition Mochaccino Devil Dogs®!
This no-bake masterpiece layers the coffee and chocolate notes of our limited-edition Devil Dogs® with smooth mocha ice cream and a fluffy whipped topping for a refreshing treat that tastes delectable.
Perfect for summer entertaining, dinner parties, or a simple weekend indulgence, this frozen dessert takes only minutes to assemble and is a guaranteed crowd-pleaser. With a beautiful chocolate and caramel drizzle to finish it off, it's the ultimate way to enjoy the classic Drake’s snack you love in a whole new, cool way. For the full recipe, please visit
here.
Makes 1 8x8 Ice Cream Cake
Ingredients:
1 Carton Drake's® Cakes Limited Edition Mochaccino Devil Dogs
1 24-30 oz. Container Mocha or Coffee Ice Cream, softened
1 Container 8 oz. Whipped Topping, Thawed
Caramel and/or Chocolate Sauce for Drizzling
Supplies:
8x8 Casserole Dish or Baking Pan
Directions:
- First, arrange the unwrapped Mochaccino Devil Dogs in the bottom of a lightly greased or parchment lined 8x8 casserole dish or baking pan.
- Next, scoop out and spread the softened ice cream on top of the cakes.
- Spread the thawed whipped topping on top of the ice cream layer.
- Drizzle the top of the whipped topping with caramel and chocolate sauce as desired.
- For the pattern on top, run a knife or skewer through the sauces and whipped topping.
- Freeze for at least 8 hours or overnight.
- To cut for serving, run your knife or spoon under hot water!
Creation Tips:
Try this recipe using our classic Devil Dogs®, too!
Product Used:
