Skip to content

Mocha Ombré Ice Cream Layer Cake

Finish any meal in style with our mocha ice cream ombré cake, made with three layers of indulgent Carte D’Or ice cream.
  • Serves


  • Difficulty


For the base

  • 100 g unsalted butter melted plus extra for greasing
  • 200 g cream-filled chocolate sandwich biscuits

For the layers

  • 1 litre Carte D'Or chocolate ice cream slightly softened
  • 1 litre Carte D'Or coffee ice cream slightly softened
  • 1 litre Carte D'Or vanilla ice cream slightly softened

For the topping

  • 200 g dark chocolate
  • chocolate shards optional
  • chocolate truffles optional
  • 1 Lightly grease a 15cm deep cake ring and line with baking parchment. Put onto a baking tray also lined with baking parchment. In a food processor, pulse the biscuits until finely crushed. Alternatively, put the biscuits in a bowl and break up by bashing with a rolling pin. Add butter and pulse/mix to combine. Press into the base of a prepared tin and smooth with the back of a spoon.
  • 2 Spoon the softened chocolate ice cream over the biscuit base, and level with a spatula. Freeze for 2hr, or until firm. When firm, spoon over the softened coffee ice cream. Level with a spatula and freeze for 2hr, or until firm. When firm, spoon over the final layer of softened vanilla ice cream and level with a spatula. Cover the cake ring/tin with clingfilm and freeze for at least 4hr or, ideally, overnight, until frozen solid.
  • 3 When ready to serve, make the chocolate topping. Melt chocolate in a bowl over a pan of barely simmering water. Remove the cake from the freezer. Leaving the ring on to give a neat finish, pour the melted chocolate on top of the cake and quickly spread with a palette knife into a smooth layer. Once the chocolate has started to harden, carefully remove the cake ring and peel off the greaseproof paper. Transfer to a serving plate or cake stand. Top the ice cream cake with a selection of chocolate shards, and white and milk chocolate truffles to serve, if you like.