This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers and then chilled overnight in the refrigerator. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

If you love low-effort desserts, this one is perfect for you! It takes as few as 20 minutes to whip up, plus a little chill time, and you don’t even need to do any baking!

It’s the perfect summer dessert that the whole family will love, and it’s fancy enough to serve at parties.

Are you in love with espresso and chocolate just as much as I am? I can’t get enough. I’ve paired them together in past desserts like these Espresso Chocolate Donuts, Espresso Chocolate Macarons, Dark Chocolate Mocha Mousse Cake, and Mocha Cheesecake.

The ice cream filling is made with a cloud-like mascarpone filling mixed with whipping cream, a little sugar, and espresso. It’s lightly sweet with a hint of coffee flavor that balances out the rich dark chocolate.

If you don’t have any mascarpone cheese on hand, it can be substituted with cream cheese, but it will yield a tangier flavor closer to cheesecake, which is still delicious!

This chocolate icebox cake is finished off with dark chocolate shavings. It gives it a fancy look, but we both know how little effort this dessert took!

I hope you enjoy making this at any time of the year, but especially on a hot summer day. It’s perfect for those chocolate cravings!

Ingredients

• heavy whipping cream
• espresso powder
• mascarpone cheese
• granulated sugar
• vanilla extract
• chocolate graham crackers
• dark chocolate bar

How to Make Chocolate Espresso Icebox Cake

Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.

Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken.

Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.

Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere).

Then place a single layer of graham crackers on top.

Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top.

You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.

When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board.

Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar, then scatter them over the top of the cake.

Slice into eight equal pieces and serve immediately. Keep leftovers covered and chilled.

How to Store

You can prepare this icebox cake up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

More Homemade Ice Cream Recipes

• Chocolate Chip Cookie Dough Ice Cream Cake
• Peanut Butter Chocolate Ice Cream Cake
• Birthday Ice Cream Cake
• Strawberry Cheesecake Ice Cream
• Blueberry Cheesecake Ice Cream

What do you think of this amazing chocolate espresso icebox cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Chocolate Espresso Icebox Cake Recipe

Print

Yield: 8 servings

Chocolate Espresso Icebox Cake

This chocolate espresso icebox cake is rich, creamy, and comes together with just 20 minutes of prep time! A whipped espresso mascarpone cream is layered with chocolate graham crackers then chilled overnight in the fridge. The chilling time allows the graham crackers to soften and create a lovely, cake-like texture. Finished with dark chocolate shavings, this easy no-bake dessert is as elegant as it is effortless.

Prep Time 20 minutes

Cooling Time 12 hours

Total Time 12 hours 20 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 2 tablespoons espresso powder
• 16 ounces mascarpone cheese, cold
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 box chocolate graham crackers
• 1 dark chocolate bar, about 2-3 ounces

Instructions

1. Line an 8-inch square baking pan or dish with parchment, leaving an overhang on all sides. Secure the sides with binder clips if desired.
2. Add the whipping cream and espresso powder to the bowl of a stand mixer. Whisk to encourage the espresso powder to dissolve. Once it is mostly dissolved, add the mascarpone, sugar, and vanilla extract. Use the whisk attachment and mix on low for 1-2 minutes, or until the mixture begins to thicken. Then, gradually increase the speed to medium-high. Whip until very thick and creamy, about 2 minutes.
3. Spread a skinny layer of the espresso cream on the bottom of the lined pan (this will help the graham crackers adhere), then place a single layer of graham crackers on top. Spread ¼ of the espresso cream evenly over the graham crackers in a layer using an offset spatula, followed by another layer of graham crackers. Repeat this process 3 more times, ending with a layer of cream on top. You should end up with 4 total layers of graham crackers. Cover the top with clingfilm and chill overnight, for at least 12 hours.
4. When you’re ready to serve the cake, remove it from the fridge. Use parchment to lift out the cake and place it on a platter or board. Use a vegetable peeler to shave off pieces of chocolate along the outer edges of the chocolate bar then scatter them over the top of the cake. Slice into 8 equal pieces and serve immediately.
5. Keep leftovers covered and chilled. Enjoy within 3-4 days.

Notes

I used most of one 12.2-ounce box of “fresh stack's chocolate graham crackers.

The squares were the perfect size for using in an 8-inch pan without having to break them apart to fit.

Leftovers may be frozen for up to 2 months. Allow them to sit at room temperature for 15-20 minutes before enjoying.

I highly recommend using an 8-inch baking pan or dish rather than a larger 9-inch one as this recipe is formulated to fill a standard 8-inch pan. If you use a 9-inch pan, you’ll have much thinner layers and will need to break the graham crackers to fit.

This dessert is best enjoyed straight from the fridge so plan accordingly. The longer it sits out at room temperature, the softer the espresso cream becomes.

If you prefer a really strong espresso flavor, increase the amount of espresso powder from 2 to 3 tablespoons total.

Ensure that both your mascarpone cheese and whipping cream are cold (i.e. straight out of the fridge). This will help them gain volume during whipping and produce a nice, thick cream.

During testing, I found that I preferred ½ cup of sugar to keep the dessert from being overly sweet, but if you prefer a sweeter flavor to balance the espresso, increase the sugar to ¾ cup total.

Is there a substitute for mascarpone cheese? In a pinch, you can use an equal amount of cream cheese, but it will yield a tangier flavor closer to cheesecake.

How far in advance can I make this icebox cake? You can make it up to 3 days in advance. After 4 days, you can move leftovers to the freezer where they will keep for up to 2 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 54gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 146mgSodium: 279mgCarbohydrates: 30gFiber: 1gSugar: 26gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Espresso Icebox Cake appeared first on A Classic Twist.

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Hey there, and welcome back, friends.

You are in for a frosty treat!

Pistachio is still having a moment, and I’m here for it! I’ve been a big fan of pistachios for as long as I can remember. Their light, delicate flavor turns anything into something worth nibbling on.

If you love pistachio, give these recipes a try: Salted Pistachio Chocolate Chunk Cookies, Orange Chiffon Cake with Pistachio-Cardamom Swirls, Rosewater Pavlova with Strawberries and Pistachio, Pink Moscato Panna Cotta with Pistachios, and White Chocolate Semifreddo with Pistachios and Raspberries.

I hate complicated ice cream recipes. I don’t have the patience to work an ice maker or freeze a container of ice cream ahead of time to use a Ninja Creami, but this ice cream recipe is no-churn!

The whipping cream in the recipe keeps the ice cream light and scoopable, eliminating the need for an ice cream maker to churn it.

Now this recipe does use pistachio paste, which you can find at your local grocery store or on Amazon. So I guess it is a tiny bit complicated, but if you’re like me, you’re always making an Amazon order, so add it to your shopping cart.

You can use pistachio butter instead of pistachio paste as long as it is pure and unsweetened.

I did cheat with the color of this ice cream a little bit by adding a few drops of natural green food coloring to make it more vibrant. Real pistachio paste gives this ice cream a soft green hue, and food coloring brightens it just a little.

If you want your pistachios to stay on top of the cream, make sure you wait an hour or two after putting the ice cream in the freezer to harden before sprinkling the pistachios over the top.

What I love about this ice cream, besides the flavor, is that you can mix it up by adding mini dark chocolate chips alongside the roasted chopped pistachios.

If you cannot have dairy, you can use coconut cream and unsweetened condensed coconut milk instead. It will change the texture a little, giving you a more dense ice cream.

Ingredients

• a can of sweetened condensed milk
• cold heavy whipping cream
• some high-quality pistachio paste (pure, unsweetened)
• vanilla extract
• almond extract (optional, but highly recommended)
• pinch of sea salt
• roasted pistachios

How to Make Homemade Pistachio Ice Cream

In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream gently into the pistachio base until thoroughly combined.

Stir in half a cup of the chopped pistachios.

Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.

Cover and freeze for at least 6 hours or until firm.

Let it sit at room temperature for 5 minutes before scooping.

How to Store

This homemade ice cream is best enjoyed within 2 weeks for the freshest taste and texture.

More Homemade Ice Cream Recipes

• Nutella Ice Cream (No Churn)
• Chocolate Ice Cream with Peanut Butter Swirls
• Chocolate Coconut Ice Cream (No Churn)
• Snickerdoodle Ice Cream (No Churn)
• Coffee Caramel Ice Cream (No Churn)

What do you think of this amazing pistachio ice cream recipe? What would you serve with a scoop of this ice cream? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

Pistachio Ice Cream Recipe

Print

Yield: 1 pint of ice cream

Pistachio Ice Cream (No Churn)

Creamy, dreamy pistachio ice cream. No churn, no fuss, just real pistachio paste, a hint of sweetness, and that irresistible nutty flavor in every bite.

Prep Time 15 minutes

Cooling Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups cold heavy whipping cream
• 1/2 cup high-quality pistachio paste (pure, unsweetened)
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional, but highly recommended)
• Pinch of sea salt
• 3/4 cup chopped roasted pistachios (divided)

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, pistachio paste, vanilla, almond extract (if using), and salt until smooth and uniform.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Fold the whipped cream gently into the pistachio base until thoroughly combined.
4. Stir in half a cup of the chopped pistachios.
5. Pour into a loaf pan or an airtight container. Smooth the top and sprinkle the remaining pistachios if desired.
6. Cover and freeze for at least 6 hours or until firm.
7. Let it sit at room temperature for 5 minutes before scooping.

Notes

1. Use pure pistachio paste (100% pistachios, no added sugar) for the best flavor and color.
2. Add a few drops of natural green food coloring if you want a more vibrant color.
3. To keep the pistachios on top from sinking, freeze the ice cream for 1–2 hours first, then sprinkle them on once it’s slightly firm.

FAQs

1. Can I use pistachio butter instead of pistachio paste?

Yes, as long as it’s pure and unsweetened, but the flavor may be slightly milder.

2. How long does it last in the freezer?

It’s best enjoyed within 2 weeks for the freshest taste and texture.

3. Is the green color natural?

Real pistachio paste gives a soft green hue. Add natural food coloring if you want a brighter shade. (Just a tiny drop of green gel food coloring was added for the photo; the natural color is much paler

Variations:

• Fold in mini dark chocolate chips alongside the roasted chopped pistachios.
• For a vegan version, you can try using coconut cream and sweetened condensed coconut milk instead of dairy. The texture might differ.
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart CIM-42PC Ice Cream Maker, White
• 
  KitchenAid KICA0WH Ice Cream Maker Attachment 
• 
  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 69mgSodium: 121mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pistachio Ice Cream (No Churn) appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a summer treat!

Strawberry Sherbet

This Strawberry Sherbet is as simple as it gets for a refreshing summer treat! 3 ingredients and you have yourself the perfect dessert.

Even though today in the DMV it’s chilly and rainy that does not stop me from dreaming of pools, parties, and picnics. 

If you stop and think about it; when was the last time you actually grabbed a checkered blanket, a basket, some sandwiches, and a pretty place to park your butt to enjoy a relaxing lunch with someone special? I know it has been quite some time for me that’s for sure. 

Picnics have come so far and most people serve way more than a bologna and cheese sandwich with a bag of chips. Since our lives are so hectic these days, we can rarely plan and execute something so intimate; so when it’s possible, you have to make it memorable. 

Homemade Strawberry Sherbet is the highlight of today’s recipe and has only three simple ingredients to whip up this homemade dessert in just a short time. Prepare it first thing in the morning, freeze it, and enjoy it when you are ready. 

This recipe uses some inexpensive ingredients that are flavorful and brings back all the beautiful childhood memories of spending summers outside, dripping a popsicle all over your clothes from the neighborhood ice cream truck. 

Strawberry Sherbet Ingredients

This easy strawberry sherbet is made using Strawberry Jell-O mix, lemon juice, and heavy whipping cream. Could it get any easier than this? 

• heavy whipping cream
• a packet of strawberry Jell-O mix
• freshly squeezed lemon juice

How to Make Strawberry Sherbet

Let’s walk through now how you can whip up a special refreshing treat in your very own home. If you wish to skip the step-by-step you can simply scroll to the bottom for the full recipe.

The first thing you need to do is add your Heavy Whipping Cream to a bowl and whip until you get stiff peaks.

Gently fold in your lemon juice and Jell-O mix until fully incorporated.

Place in a 9×11 pan, cover with plastic, and freeze for 4-6 hours.

Let the Strawberry Sherbet sit out on the counter for a few minutes to allow it to soften and serve!

It is literally that simple. The lemon juice cuts the super sweet flavor from the Jell-O mix and makes for a refreshing summer snack everyone in the family will love. 

Whether you serve it during a romantic picnic or a day running through the sprinklers; you can not go wrong with this easy and delicious Strawberry Sherbet. 

More Ice Cream Recipes to try

If you like this sweet treat you may want to check out these ice cream recipes:

• No-Churn Snickerdoodle Ice Cream 
• No-Churn Chocolate Kit Kat Ice Cream
• Roasted Strawberry Ice Cream
• Pina Colada Ice Cream
• Funfetti Golden Oreo Ice Cream

What do you think of this simple Strawberry Sherbet? Let me know in the comment section below. As always, if you share across social media make sure to tag #aclassictwist so I can see your wonderful creation come to life.

Happy churning friends!

Strawberry Sherbet Recipe

Print

Yield: 8 servings

Strawberry Sherbet

This Strawberry Sherbet is as simple as it gets for a refreshing summer treat!

Prep Time 5 minutes

Additional Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• 2 cups heavy whipping cream, cold
• 3.4 oz packet of strawberry Jell-O mix
• ½ cup freshly squeezed lemon juice

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Gently fold in the strawberry Jell-O mix and the lemon juice until the Jell-O powder is fully incorporated.
3. Pour the mixture into a 9x11-inch loaf pan and place it in the freezer covered with plastic wrap.
4. Allow the sherbet to sit for 4-6 hours, or until the center of the pan is fully set.
5. Allow the sherbet to sit on the counter for 4-5 minutes before scooping, serving.
6. Enjoy!

Notes

1. It is best to use freshly squeezed lemon juice, but you can also use pre-bottled lemon juice for this recipe.
2. This sherbet will last for about 3 months in the freezer when covered with plastic wrap or stored in an airtight container. 
3. You can increase the strawberry flavor in this dessert by adding ½ cup of pureed strawberries to the mixture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 20mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Sherbet appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a cold summer treat!

Chocolate Peanut Butter Ice Cream

This Chocolate Peanut Butter Ice Cream is a creamy, rich, and decadent sweet and salty treat. It’s a summer delight! 

After a busy and tiring day, I want nothing more than to put on my comfy clothes, prop my feet up with a big glass of red wine, and watch a movie. However, that isn’t my normal reality, and I am sure many of you can relate.

After the kids bathe, get in their jammies, and finally go to sleep, what do you do? Pour that glass of wine and raid the freezer.

(more…)

The post Chocolate Peanut Butter Ice Cream appeared first on A Classic Twist.

Welcome back friends to another wonderful recipe to make your holidays, celebrations, and daily life easier. 

We are halfway through May, which means that the school bell will be ringing for the last time this school year within the next month. With all the horrible events that have unfolded with COVID over the past few years, one thing that many of us enjoyed was spending more time with our family. It made us slow down and really spend a memorable time with our little ones. My kids were ecstatic that Mom and Dad were home all Summers for them to play with. 

(more…)

The post No Churn Nutella Swirl Ice Cream appeared first on A Classic Twist.

As the summer heats up, we all need new ice cream recipes to keep us cool. This no-churn chocolate coconut ice cream is a new favorite around my house and one I think you will love too!

(more…)

The post No Churn Chocolate Coconut Ice Cream appeared first on A Classic Twist.