Tiramisu Ice Cream Cake
A delightful no-bake twist on the classic Italian tiramisu, combining creamy ice cream and coffee-soaked ladyfingers for a refreshing dessert.
Ingredients
Ice Cream Layers
- 2 cups vanilla or mascarpone-flavored ice cream (softened) Ensure the ice cream is softened for easy spreading.
- 2 cups coffee ice cream (softened) Ensure the ice cream is softened for easy spreading.
Layering Components
- 20-24 pieces ladyfinger cookies (savoiardi) Quickly dip in coffee mixture, do not soak too long.
- 1/2 cup strong brewed coffee (cooled) This will be used to dip the ladyfingers.
- 2 tbsp coffee liqueur or espresso (optional) Adds extra flavor, can be omitted for non-alcoholic version.
- 2 tbsp cocoa powder For dusting on top before serving.
- 1/4 cup mini chocolate chips or chocolate shavings (optional) For additional flavor and decoration.
- as needed Whipped cream For topping when serving.
Instructions
Preparation
- In a shallow bowl, mix the brewed coffee with the optional coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture, but don’t soak them too long.
- Line a loaf pan or springform pan with parchment or plastic wrap.
- Layer the dipped ladyfingers on the bottom of the pan.
Layering
- Spread the softened coffee ice cream over the ladyfingers and smooth it out.
- Add another layer of dipped ladyfingers on top.
- Spread the softened vanilla or mascarpone ice cream over this layer.
- Dust the top with cocoa powder and sprinkle chocolate chips or shavings.
Freezing
- Cover the cake and freeze it for at least 4 hours or overnight.
Serving
- Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly.
- Slice the cake and serve with whipped cream and extra cocoa powder if desired.
Notes
Store leftovers tightly wrapped in the freezer to prevent freezer burn. Best eaten within a week.