Coffee Tiramisu Ice Cream Cake
A frozen, coffee-infused tiramisu cake layered with ice cream, mascarpone, and espresso-soaked ladyfingers. It’s creamy, bold, and dangerously addictive.
Ingredients
For the layers:
- 2 cups coffee ice cream softened
- 2 cups vanilla ice cream softened
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the soak:
- 1 cup strong brewed espresso
- 2 tbsp coffee liqueur optional
- 20 ladyfingers
For garnish:
- 1/4 cup cocoa powder for dusting
- Dark chocolate shavings
Instructions
- Prepare the mascarpone layer:
- In a bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth.
- Layer the ladyfingers:
- Dip ladyfingers in the espresso mixture and arrange them in the springform pan as the base layer.
- Add the ice cream layers:
- Spread half of the softened coffee ice cream over the ladyfingers.
- Add a layer of mascarpone mixture on top.
- Spread half of the vanilla ice cream.
- Repeat the layers:
- Add another soaked ladyfinger layer, then the remaining ice creams.
- Freeze the cake:
- Cover with plastic wrap and freeze for at least 6 hours.
- Garnish and serve:
- Before serving, dust with cocoa powder and top with dark chocolate shavings.
Notes
Nutritional Values (Per Serving)
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 6%
- Vitamin A: 10%
- Magnesium: 5%
- Riboflavin: 8%
Additional Notes/Tips to Enhance the Flavor
- Use espresso instead of regular coffee for a stronger kick.
- Freeze overnight for the best texture.
- Add crushed chocolate-covered espresso beans for extra crunch.
- Swap vanilla ice cream for chocolate if you want it even richer.