Mocha Ice Cream Tart Recipes

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

MOCHA ICE CREAM TART

Steps:

• For Sauce:
• Combine 6 tablespoons butter and 1/4 cup corn syrup in heavy small saucepan. Stir over low heat until well blended. Add semisweet chocolate, 1/4 cup water and instant espresso powder and stir until chocolate melts, espresso dissolves and sauce is smooth. Transfer sauce to small heatproof pitcher.
• For Crust:
• Preheat oven to 350°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Mix cookie crumbs, butter and espresso in medium bowl. Press crumb mixture firmly onto bottom and up sides of prepared tart pan. Bake until crust looks dry and feels firm to touch, about 20 minutes. cool crust completely.
• Meanwhile, using ice cream scoop, scoop chocolate ice cream into balls and arrange in single layer on baking sheet; freeze until firm. Using clean scoop, scoop coffee ice cream into balls and arrange in single layer on another baking sheet; freeze until firm.
• In cooled crust, alternate chocolate and coffee ice cream balls in single tightly packed layer. Form second layer, then third layer of ice cream balls, mounding in center. Drizzle 1/2 cup mocha sauce over. Freeze tart until ice cream and sauce topping are firm, about 2 hours. (Can be prepared 1 day ahead. Cover tart and keep frozen. Cover sauce and let stand at room temperature.)
• Gently press up pan bottom to loosen crust; remove pan sides. Transfer ice cream tart to platter. Let stand 15 minutes to soften slightly. Press cookies upright into ice cream, if desired. Cut tart into wedges. Serve, passing remaining sauce separately.

MOCHA ICE CREAM TERRINE

Steps:

• Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
• Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

MOCHA ICE CREAM PIE

Steps:

• In a large bowl, beat the ice cream and coffee until blended; set aside. In a small bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm., Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar.

FROZEN CAFé-MOCHACCINO TART

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

MOCHA ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

TOASTED ALMOND MOCHA ICE-CREAM TART

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

MOCHA ICE CREAM

Steps:

• Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
• Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
• Churn cold mixture in an ice cream maker according to manufacturer's instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.

MOCHA CREAM

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

MOCHA JAVA ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
• Bake 10 minutes. Remove from oven; cool completely.
• Spread half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place rack in center of oven and preheat to 350 degrees Fahrenheit.
• Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
• Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
• Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
• Pour batter into prepared pan, smoothing it out with rubber spatula.
• Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
• Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
• When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

MOCHA PUNCH WITH ICE CREAM

Steps:

• Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
• Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.