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Tiramisu Ice Cream Cake

Prep time 20 mins
Freeze time 3 hrs
Yield Makes 6 servings
Tiramisu Ice Cream Cake features a refreshing twist to this Italian specialty dessert for the perfect end to a summer meal.


  • 3/4 cup espresso, cooled
  • 1/4 cup dark rum or coffee liqueur
  • 1 (3-ounce) package soft ladyfingers
  • 3 cups vanilla ice cream or coffee ice cream
  • 3/4 cup finely grated bittersweet or semisweet chocolate
  • Garnish: cocoa powder

How to Make It

  1. Line an 8- x 4-inch loaf pan with plastic wrap, allowing 2 to 3 inches to extend over sides.

  2. Combine espresso and rum in a shallow bowl. Brush or quickly dip one-third of ladyfingers (about 8) on both sides in espresso mixture, and place in bottom of prepared loaf pan.

  3. Layer 1 cup ice cream over ladyfingers, and sprinkle evenly with one-third grated chocolate. Repeat 2 times with remaining ladyfingers, espresso mixture, ice cream, and grated chocolate.

  4. Cover and freeze at least 3 hours or until ready to serve. Invert pan onto a serving platter, and remove pan and plastic wrap. Cut into 1 1/2- or 2-inch slices. Garnish, if desired.