🍰☕ Tiramisu Ice Cream Cake
Imagine:
• Espresso-soaked ladyfingers
• Layers of mascarpone-flavored ice cream
• Rich chocolate or coffee ice cream
• Cocoa dusting
• Optional boozy kick from coffee liqueur
• All frozen into a sliceable masterpiece
📝 Ingredients:
☕ Ladyfinger Layer:
• 1 pack ladyfinger biscuits (savoiardi)
• 1 cup strong brewed espresso (cooled)
• 2–3 tbsp coffee liqueur (Kahlúa, optional)
🍦 Ice Cream Layers:
• 1.5 quarts vanilla or mascarpone ice cream (softened slightly)
• 1.5 quarts coffee or chocolate ice cream (softened)
🍫 Optional Fillings:
• Chocolate chips or shavings
• Crushed espresso beans
• Cocoa powder (for dusting)
• Dark chocolate ganache drizzle
🍰 Topping:
• Whipped cream (optional)
• Unsweetened cocoa powder
• Dark chocolate curls (for drama)
🧊 Assembly Instructions:
1 Prep the Pan:
◦ Use a springform pan (8–9 inch).
◦ Line bottom with parchment for easy release.
2 Layer 1 – Ladyfingers:
◦ Quickly dip each ladyfinger into the espresso (with liqueur, if using) and layer them on the bottom.
◦ Don’t oversoak — just 1 second per side.
3 Layer 2 – Mascarpone Ice Cream:
◦ Spread softened vanilla or mascarpone ice cream evenly.
◦ Freeze for 30–45 minutes.
4 Layer 3 – Chocolate/Coffee Ice Cream:
◦ Spread this layer over the top. Add chocolate chips or crushed espresso beans if you like a little crunch.
◦ Freeze for at least 2 hours, or until very firm.
5 Top It Off:
◦ Dust generously with cocoa powder.
◦ Decorate with whipped cream and chocolate shavings if desired.
6 Final Freeze:
◦ Freeze overnight for best texture and clean slicing.
🔪 Serving:
• Let sit at room temp for 5–10 minutes before slicing.
• Serve with a shot of espresso, or drizzle with warm ganache if you're feeling extra.