Introduction

Experience the luxurious blend of flavors from the classic Italian dessert, Tiramisu, in a frozen delight with our Tiramisu Ice Cream Cake. This indulgent creation combines the richness of coffee, the creaminess of mascarpone, and the sweetness of ladyfinger cookies in a frozen treat that’s sure to impress.

Who This Recipe Is For

Ideal for Tiramisu enthusiasts and ice cream lovers seeking a unique and decadent dessert experience. Whether it’s for a special celebration or to enjoy on a sunny day, this ice cream cake promises an indulgent fusion of flavors.

Why Tiramisu Ice Cream Cake Is Great

The allure of this ice cream cake lies in its combination of familiar Tiramisu flavors transformed into a frozen treat. The layers of coffee-soaked ladyfingers, creamy mascarpone ice cream, and a hint of cocoa create a dessert that’s both nostalgic and refreshing.

Ingredients

For the Ladyfinger Layer:

• 1 ½ cups brewed coffee, cooled
• 1 tablespoon coffee liqueur (optional)
• 1 package ladyfinger cookies (about 24-30 cookies)

For the Mascarpone Ice Cream Layer:

• 2 cups mascarpone cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon coffee liqueur (optional)

For the Topping:

• Cocoa powder for dusting
• Dark chocolate shavings (optional)

Directions

Ladyfinger Layer:

1. In a shallow dish, mix the cooled brewed coffee and coffee liqueur (if using).
2. Briefly dip each ladyfinger cookie into the coffee mixture, ensuring they are moistened but not soaked.
3. Line the bottom of a 9-inch springform pan with the soaked ladyfinger cookies, creating a single layer. Set aside.

Mascarpone Ice Cream Layer:

1. In a large mixing bowl, beat the softened mascarpone cheese until smooth and creamy.
2. Gradually add the sweetened condensed milk, mixing until well combined.
3. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the mascarpone mixture until smooth.
5. If desired, stir in the coffee liqueur for added flavor.

Assembly:

1. Pour half of the mascarpone ice cream mixture over the ladyfinger layer in the springform pan, spreading it evenly.
2. Place another layer of soaked ladyfinger cookies over the mascarpone ice cream.
3. Pour the remaining mascarpone ice cream mixture over the second layer of ladyfingers, spreading it evenly.

Topping and Freezing:

1. Dust the top of the ice cream cake with cocoa powder for an elegant finish.
2. Optionally, garnish with dark chocolate shavings for added texture and flavor.
3. Cover the springform pan with plastic wrap and freeze the Tiramisu Ice Cream Cake for at least 6 hours or preferably overnight until it’s set.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Shallow dish
• Plastic wrap

Serving Suggestions

Remove the Tiramisu Ice Cream Cake from the freezer about 10-15 minutes before serving to allow it to soften slightly for easier slicing. Serve chilled and enjoy the delightful frozen Tiramisu-inspired treat!

Storing Leftovers

Store any leftover Tiramisu Ice Cream Cake in the freezer, covered with plastic wrap or in an airtight container, for up to one week for the best taste and texture.

Recipe Swaps and Variations

Consider adding a sprinkle of espresso powder between the layers for an extra coffee kick.

Conclusion

Indulge in the luxurious flavors of our Tiramisu Ice Cream Cake—a delightful frozen fusion of Tiramisu’s classic components in an irresistible dessert. Share this indulgent treat with friends and family to savor its unique flavors!