Ice cream Cake
Tiramisu Ice Cream Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Tiramisu Ice Cream Cake is a luxurious frozen twist on the beloved Italian classic, combining delicate coffee-soaked ladyfingers with a rich mascarpone ice cream filling. Each layer is infused with the bold aroma of espresso, while the creamy mascarpone and whipped cream create a smooth, velvety texture that melts in your mouth. Finished with silky chocolate ganache and a generous dusting of cocoa powder, this elegant dessert captures the authentic flavors of traditional tiramisu in a refreshing frozen form.
Perfect for celebrations, dinner parties, or warm summer days, this no-bake dessert offers an impressive presentation with surprisingly simple preparation. The contrast between the soft coffee-soaked biscuits, creamy filling, and rich chocolate topping creates a beautifully balanced dessert that is both sophisticated and indulgent. Every slice delivers the perfect harmony of coffee, cocoa, mascarpone, and chocolate, making it an unforgettable treat for tiramisu lovers.
Tiramisu Ice Cream Cake
Course: Ice cream CakeCuisine: ItalianDifficulty: Medium10
servings50
minutes1
hour30
minutes480
kcalIngredients
Coffee Syrup and the Base
40 ml (1 cup) strong brewed espresso or coffee, cooled
2 tbsp granulated sugar
1 tsp vanilla extract
1 tbsp coffee liqueur (optional)
For the base
24–28 ladyfinger biscuits (savoiardi)Mascarpone Ice Cream Filling
500 ml heavy whipping cream (cold)
250 g mascarpone cheese, softened
397 g sweetened condensed milk (1 can)
1 tsp vanilla extract
1 tbsp espresso powder
½ tsp salt
250 ml vanilla ice cream, slightly softened (optional for an extra creamy texture)Chocolate Layer
120 g dark chocolate, finely chopped
120 ml heavy cream
1 tbsp unsalted butterDecoration
250 ml whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Cocoa powder, for dusting
Dark chocolate curls or shavings
Chocolate-covered coffee beans (optional)
Directions
- Prepare the Coffee Syrup
Brew a strong cup of espresso or coffee and let it cool completely.
Stir in the sugar until dissolved.
Add vanilla extract and coffee liqueur, if using.
Set aside.
- Arrange the Ladyfingers
Dip each ladyfinger into the cooled coffee mixture for 1–2 seconds only.
Do not soak them too long, or they will become mushy.
Arrange them tightly in a single layer across the bottom of the pan. - Make the Mascarpone Filling
Beat the mascarpone cheese until smooth.
Add the condensed milk, vanilla extract, espresso powder, and salt.
Mix until creamy and lump-free.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Fold in the softened vanilla ice cream if using.
Mix only until combined to maintain a light, airy texture.
- Assemble the Cake
Spread half of the mascarpone filling over the ladyfingers.
Smooth the surface with an offset spatula.
Add another layer of coffee-dipped ladyfingers.
Spread the remaining mascarpone filling evenly over the top.
Smooth carefully.
Freeze for 4 hours.
- Prepare the Chocolate Ganache
Heat the heavy cream until it begins to simmer.
Pour it over the chopped dark chocolate.
Let it stand for 2 minutes.
Stir until smooth.
Add the butter and mix until glossy.
Allow the ganache to cool slightly before pouring
- Decorate
Whip the cream with powdered sugar and vanilla until stiff peaks form.
Pipe elegant rosettes around the edges.
Dust generously with cocoa powder using a fine sieve.
Garnish with chocolate curls and chocolate-covered coffee beans. - Freeze And Serve
Freeze the completed cake for at least 8 hours or overnight.
Remove the cake from the freezer.
Let it stand at room temperature for 8–10 minutes.
Dip a sharp knife in hot water, wipe it dry, and slice.
Clean the knife between each cut for perfectly neat slices.
Notes
- Use chilled mascarpone and cold whipping cream to create a light, stable filling, and dip the ladyfingers in coffee for only 1–2 seconds to prevent them from becoming soggy. Freeze the cake overnight for the best texture, and dust with cocoa powder just before serving to keep it fresh and vibrant.
