New This Month

Cinnamon-Mocha Ice Cream Cake with Chocolate Crunchies

With a chocolate-cinnamon cookie base piled high with frozen coffee custard, cocoa crunches, frozen vanilla bean custard, and whipped cream, this single-serving cinnamon-mocha ice cream cake, developed by contributing editor and pastry chef Jason Schreiber, looks like a cappuccino, tastes like heaven, and gives guests a late-reception energy boost--no additional milk, cream, or sugar required.

  • Yield: Makes (12) 2 3/4-by-2 1/2-inch individual ice cream cakes



  1. Working quickly, pipe coffee ice cream into ring molds on top of cinnamon chocolate cookies, filling each half way.
  2. Top each with 2 tablespoons chocolate crunchies. (Remaining crunchies can be saved at room temperature in an airtight container for another use for 1 week or frozen up to a month.)
  3. Freeze molds until ice cream is firm, about 1 hour.
  4. Pipe vanilla ice cream on top of chocolate crunchies, filling molds completely. Smooth tops with offset spatula. Freeze molds at least 8 hours, preferably overnight.
  5. Warm molds in your hands for a few seconds, then unmold the cakes by firmly pushing on the cookie base.
  6. Dollop each cake with freshly whipped cream and dust with cinnamon. Serve immediately.

Cook's Notes

To serve this reimagined cup of coffee, have staff present one to each guest on a saucer, which will catch any melting ice cream and let them spoon up what remains.

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