Mochaccino Ice Cream Cake

Last updated on March 4th, 2026 at 12:36 pm

This Mochaccino Ice Cream Cake is so easy to make and it looks so elegant! You will appreciate how it all comes together so quickly with only 3 ingredients. Made with Drake’s Mochaccino Devil Dogs, it’s the perfect dessert you’ll want to make on repeat!

This post is sponsored with product and/or monetary compensation by Drake’s Cakes.  All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).

You will need:

1 (13. 63 oz.) box Drake’s Mochaccino Devil Dogs
24 – 30 oz. mocha ice cream, softened
8 oz. Cool whip, thawed
*optional caramel and chocolate sauce for drizzling
8×8 casserole dish or baking pan

First arrange 5 Mochaccino Devil Dogs in a row on the bottom of a greased or parchment lined 8×8 casserole dish or baking pan.

Then cut 3 Mochaccino Devil Dogs in half

Place the cut Devil Dogs in the bottom of the dish (you’ll have one left over)

Next scoop out the softened ice cream and place on top of the Mochaccino Devil Dogs.

Spread the softened ice cream on top of the Devil Dogs.

Now spread the thawed Cool Whip on top of the ice cream layer.

*Optional drizzle with caramel and chocolate sauce

Run a knife or skewer through the sauce and Cool Whip for a pretty pattern.

Freeze 8 hours or overnight.

Now you have the BEST dessert! Such a great refreshing dessert that everyone will love! Perfect for a dinner party or just because! You will absolutely love how easy this dessert is to make. The hardest part was waiting for it in the freezer! My husband absolutely loved this dessert and it was gone in a flash. I can’t wait to make it again.

For more dessert ideas like my Easter pound cake parfaits, click here.

Yield: 9

Mochaccino Ice Cream Cake

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Easy 3 ingredient Mochaccino Ice Cream Cake that only takes 5 minutes to make!

Prep Time 5 minutes

Additional Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• 1 (13. 63 oz.) box Drake’s Mochaccino Devil Dogs
• 24 – 30 oz. mocha ice cream, softened
• 8 oz. Cool whip, thawed
• *optional caramel and chocolate sauce for drizzling
• 8x8 casserole dish or baking pan

Instructions

1. First arrange the Mochaccino Devil Dogs in the bottom of a greased or parchment lined 8x8 casserole dish or baking pan.
2. Next scoop out and spread the softened ice cream on top of the Devil Dogs.
3. Now spread the thawed Cool Whip on top of the ice cream layer.
4. *Optional drizzle with caramel and chocolate sauce
5. Run a knife or skewer through the sauce and Cool Whip for a pretty pattern.
6. Freeze 8 hours or overnight.