Frozen Mocha Ice Cream Cake
With layers of light pound cake, smooth chocolate sauce and coffee-flavored light ice cream, this low-fat dessert is an indulgent treat.
1 (10-ounce) package frozen light pound cake, thawed
1/2 cup fat free half-and-half
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
4 cups Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream, softened
1 cup light frozen whipped topping, thawed
1/4 cup Chocolate Mocha Flavor NESCAFÉ ICE JAVA Iced Coffee Syrup
- Slice pound cake into 1/4-inch slices. Layer slices on bottom and halfway up side of 9-inch springform pan; press down firmly.
- Place half-and-half in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute. Add morsels; let stand for 5 minutes. Stir until smooth. Pour half of chocolate mixture over pound cake. Freeze for 1 hour or until chocolate is set.
- Combine softened ice cream and whipped topping in large bowl; swirl in coffee syrup. Spoon over chocolate layer in pan; spread evenly so top is flat. Pour remaining chocolate mixture over ice cream. Swirl with wooden pick to create a marble effect. Cover top of pan (be careful cover does not touch chocolate). Freeze for several hours or until firm.
- Remove side of pan. To cut cake easily, run knife under hot water and dry with towel before making slices.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.