Tiramisu Ice Cream Cake

A no-bake showstopper that combines the coffee-and-mascarpone flavors of classic tiramisu with the cool creaminess of ice cream cake. Perfect for entertaining — make it a day ahead and let the freezer do the work.

Tiramisu Ice Cream Cake

Author: Allianaasy Cooking Method:Baking Cuisine:French

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• For the cake layers
• 2 packages (7 oz each) ladyfinger cookies (savoiardi)
• 1 cup strong brewed espresso or coffee, cooled
• 3 tablespoons coffee liqueur (such as Kahlúa), optional
• For the mascarpone ice cream layer
• 1 quart vanilla ice cream, softened
• 8 oz mascarpone cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• For the coffee ice cream layer
• 1 quart coffee ice cream, softened
• For the topping
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder, for dusting
• Chocolate-covered espresso beans, for garnish (optional)
• Equipment
• 9-inch springform pan
• Parchment paper
• Electric mixer

Instructions

1. 1. Prepare the pan
2. Line the bottom of a 9-inch springform pan with parchment paper. Line the sides with a strip of parchment for easy removal later.
3. 2. Soak the ladyfingers
4. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger — about 1 second per side, just enough to soak in flavor without turning mushy. Arrange a single layer of soaked ladyfingers on the bottom of the pan, trimming pieces to fill any gaps.
5. 3. Make the mascarpone ice cream layer
6. In a large bowl, beat the softened mascarpone, powdered sugar, and vanilla until smooth. Fold in the softened vanilla ice cream until fully combined. Spread evenly over the ladyfinger layer. Freeze for 45 minutes, or until firm to the touch.
7. 4. Add a second ladyfinger layer
8. Dip the remaining ladyfingers in the coffee mixture and arrange them over the frozen mascarpone layer.
9. 5. Add the coffee ice cream layer
10. Spread the softened coffee ice cream evenly over the second ladyfinger layer. Smooth the top with a spatula.
11. 6. Freeze
12. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or overnight, until completely firm.
13. 7. Make the whipped topping
14. Just before serving, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the top of the cake.
15. 8. Finish and serve
16. Dust generously with cocoa powder and garnish with chocolate-covered espresso beans, if desired. Run a warm knife around the edge of the pan, release the springform, and slice with a knife dipped in hot water for clean cuts.