Tiramisu Ice Cream Cake
A Frozen Twist on the Classic Italian Dessert
If you love tiramisu and can’t resist ice cream, this Tiramisu Ice Cream Cake is the best of both worlds. It transforms the beloved flavors of the traditional Italian dessert into a cool, no-bake treat perfect for warm weather or make-ahead entertaining. With layers of coffee-soaked ladyfingers, creamy coffee and mascarpone-style ice creams, and a dusting of cocoa, each slice is rich, refreshing, and irresistibly indulgent.
Ingredients:
1 pint (2 cups) vanilla or mascarpone-flavored ice cream, softened
1 pint (2 cups) coffee ice cream, softened
20 to 24 ladyfinger cookies (savoiardi)
1/2 cup strong brewed coffee, cooled to room temperature
2 tablespoons coffee liqueur or brewed espresso (optional, for extra depth)
2 tablespoons unsweetened cocoa powder
1/4 cup mini chocolate chips or chocolate shavings (optional)
Whipped cream, for topping or serving
Instructions:
Step 1: Prepare the Coffee Soak
Start by making the coffee soak for the ladyfingers. In a shallow bowl or dish, combine the cooled brewed coffee with the coffee liqueur or espresso if you’re using it. The optional liqueur adds a richer, more authentic tiramisu flavor, but it’s perfectly delicious without it.
One at a time, quickly dip each ladyfinger into the coffee mixture. Be sure not to soak them for too long—just a quick dip is enough, as the cookies will continue to absorb moisture once assembled. Set the dipped ladyfingers aside.
Step 2: Assemble the Cake
Line a standard loaf pan or a springform pan with plastic wrap or parchment paper, leaving enough overhang to help lift the cake out later.
Place a single layer of dipped ladyfingers across the bottom of the pan, trimming them if necessary to fit. Gently press them down to create a firm base.
Next, spread the softened coffee ice cream evenly over the ladyfingers, smoothing it out with a spatula or the back of a spoon.
Add another layer of dipped ladyfingers on top of the coffee ice cream, arranging them as neatly as possible.
Now, spread the softened vanilla or mascarpone-style ice cream over the second layer of ladyfingers, smoothing it into an even top layer.
Dust the top generously with unsweetened cocoa powder using a fine mesh sieve. If you’d like extra texture or flavor, sprinkle mini chocolate chips or chocolate shavings over the cocoa layer.
Step 3: Freeze and Serve
Carefully cover the entire pan with plastic wrap or foil, and place it in the freezer. Allow the cake to freeze for at least 4 hours or, preferably, overnight to ensure it’s completely firm and sliceable.
When you’re ready to serve, remove the cake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. Use the parchment or plastic overhang to lift the cake out of the pan, then slice into servings with a sharp knife.
Serve each slice with a dollop of whipped cream and a light dusting of additional cocoa powder if desired.
Yields:
8 to 10 slices
Prep Time:
20 minutes
Freeze Time:
4 hours minimum (overnight recommended)
Estimated Calories:
Approximately 310 kcal per slice