Mocha Cappuccino Smoothie Ice Cream Cake
By Siri Daly

With this Bolthouse Farms® Mocha Cappuccino ice cream cake recipe you can actually have your cake and eat it too!


  1. Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed. Add butter and pulse until combined. Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan. Freeze for 10 minutes. During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside. After the 10 minutes, remove pan from freezer and add ice cream. Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes. During that time, place ice and Bolthouse Farms® Mocha Cappuccino in a blender and pulse until a smoothie is formed. Remove to a bowl, and fold in whipped cream. Place on top of cake and smooth with a spatula. Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat.


  • 35 chocolate wafer cookies, divided
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 5 quarts coffee chip ice cream
  • 1 cup Bolthouse Farms® Mocha Cappuccino beverage
  • 1 cup ice
  • 1 cup whipped cream
  • Chocolate chips or shavings for topping (optional)
  • Prep: 60min
READY IN: 60min