Frozen Chocolate Covered Cappuccino Crunch Cake

Indulge in the dreamy decadence of this Frozen Chocolate Covered Cappuccino Crunch Cake, a no-bake dessert that’s as easy to make as it is irresistible. With a crunchy chocolate cookie crust, layers of velvety cappuccino ice cream, and a glossy dark chocolate espresso shell, this recipe is the ultimate treat for coffee and chocolate lovers alike. Garnished with optional chocolate curls for extra elegance, this stunning frozen cake is perfect for celebrations, dinner parties, or simply satisfying your sweet tooth. Ready in just 30 minutes of prep time and completely customizable, it’s a show-stopping dessert that’s as simple as it is sensational.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 10

Ingredients

• 20 pieces Chocolate sandwich cookies
• 4 tablespoons Unsalted butter
• 4 cups Cappuccino ice cream
• 1 cup Heavy cream
• 1.5 cups Dark chocolate chips
• 2 tablespoons Coconut oil
• 1 teaspoon Instant espresso powder
• 0.5 cup Chocolate shavings or curls (optional, for garnish)

Directions

Step 1

Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 2

Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.

Step 3

Melt the butter in a microwave-safe bowl and mix it into the crushed cookies until the mixture resembles wet sand.

Step 4

Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust. Freeze for 15 minutes to set.

Step 5

While the crust is chilling, let the cappuccino ice cream soften at room temperature for about 10 minutes.

Step 6

Spread the softened cappuccino ice cream evenly over the chilled crust. Smooth the top with a spatula. Return the pan to the freezer and freeze for at least 2 hours or until firm.

Step 7

Make the chocolate topping by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.

Step 8

Add the dark chocolate chips and coconut oil to the hot cream. Stir until smooth and glossy. Stir in the instant espresso powder for an extra boost of flavor. Let the mixture cool slightly.

Step 9

Remove the frozen cake from the freezer and pour the chocolate mixture over the top, spreading it to the edges to create a glossy chocolate shell.

Step 10

If desired, sprinkle chocolate shavings or curls on top as garnish before the chocolate shell sets.

Step 11

Return the cake to the freezer and freeze for at least 1 hour before serving.

Step 12

To serve, remove the sides of the springform pan and let the cake sit at room temperature for about 5 minutes to soften slightly for easier slicing.

Step 13

Slice and enjoy your Frozen Chocolate Covered Cappuccino Crunch Cake!

Nutrition Facts

Serving size	(2436.5g)

Amount per serving	% Daily Value*
Calories	8945.4

Total Fat 542.2g	0%
Saturated Fat 284.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 783.0mg	0%
Sodium 3588.5mg	0%
Total Carbohydrate 990.5g	0%
Dietary Fiber 58.6g	0%
Total Sugars 681.1g
Protein 85.6g	0%

Vitamin D 0IU	0%
Calcium 1750.2mg	0%
Iron 53.9mg	0%
Potassium 5257.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 3.7%

Carbs: 43.1%