30-Minute Choco-Mocha Ice Cream Loaf
A decadent frozen dessert that layers coffee ice cream over a crunchy waffle cone crust, topped with rich chocolate mousse studded with crushed wafer rolls. Perfect for special occasions or when you want to impress guests with minimal effort. The combination of coffee and chocolate flavors creates an irresistible mocha experience, while the varied textures from the cone crust and wafer pieces add delightful contrast to each bite.
Ingredients
- 5 waffle cones or sugar cones, crushed finely (1 cup crumbs)graham crackers1:1
Similar crunch and sweetness
- 4 tablespoons margarine, melted
- 3 cups parve coffee ice cream, softened
- 7 ounces Noblesse parve chocolate
- ⅝ cup Haddar Corn Syrup
- 1 ½ cups Kineret Non-Dairy Whipped Topping, divided
- 1 cup crushed parve wafer rolls or Tonnelli Wafer Rolls
- melted chocolate, chocolate bits, or grated chocolate, for garnish
Instructions
- 1
Combine crushed cones and melted margarine then press into the bottom of a medium-sized loaf pan
- 2
Smooth softened coffee ice cream over the crumbs and freeze until firm
- 3
Combine chocolate and corn syrup in a small saucepan and stir over low heat until chocolate melts
- 4
Remove from heat and stir in half a cup of the whipped topping
- 5
Cool the mixture in the refrigerator for 15 minutes
- 6
Beat remaining whipped topping to stiff peaks and fold into the chocolate mixture
- 7
Stir in the crushed wafer rolls and smooth over the coffee ice cream layer
- 8
Freeze for four to six hours
- 9
Drizzle with melted chocolate or garnish with chocolate bits or grated chocolate before serving
Tips
Soften ice cream at room temperature for 10-15 minutes before spreading for easier layering
Line the loaf pan with parchment paper for easy removal and clean presentation
Freeze each layer completely before adding the next to prevent mixing and maintain distinct layers
Good to Know
Store covered in freezer for up to 1 week
Can be made 1-2 days ahead, cover tightly to prevent freezer burn
Let sit at room temperature for 5-10 minutes before slicing for easier cutting
Common Mistakes
Don't skip freezing between layers or they will mix together
Cool chocolate mixture before folding into whipped topping to prevent melting
Substitutions
4
FAQ
Can I use regular ice cream instead of parve?
Yes, substitute with any coffee-flavored ice cream. This will make the dessert dairy rather than parve.
What if I don't have waffle cones?
Graham crackers, vanilla wafers, or chocolate cookies work well. Crush to fine crumbs and mix with melted margarine.
How long will this keep in the freezer?
Store covered for up to one week. The texture is best within the first few days.