Mocha Almond Icebox Cake

Mocha Almond Icebox Cake is a no-bake dessert that combines layers of coffee-soaked graham crackers, creamy mocha whipped filling, and crunchy almond slices for a delightful treat.

Prep time: 20 minutes
Cook time:
Serves: 8

Ingredients

2 cups heavy cream

1 cup mascarpone cheese

1/2 cup powdered sugar

3 tbsp instant coffee granules

1/2 cup hot water

1 tsp vanilla extract

1/4 cup cocoa powder

1/2 tsp almond extract

2 sleeves graham crackers

1/2 cup sliced almonds

1/4 cup chocolate shavings

Instructions

1. In a small bowl, dissolve the instant coffee granules in hot water and let it cool.

2. In a large mixing bowl, whip the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, cocoa powder, and almond extract until stiff peaks form.

3. Dip graham crackers quickly in the cooled coffee and layer them at the bottom of a 9x9 inch baking dish.

4. Spread a third of the mocha cream over the graham crackers and sprinkle a handful of sliced almonds.

5. Repeat the layers two more times, finishing with a layer of cream and a generous sprinkle of almonds and chocolate shavings on top.

6. Cover the dish and refrigerate for at least 4 hours or overnight to set.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This dessert is best enjoyed cold. It does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.