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Tiramisu Ice Cream Cake

Tiramisu Ice Cream Cake

Photo: Natalie Levin

Tiramisu is one of my favorite desserts in the world, but despite the great love I have for it, I rarely make it at home. The reason for this is simple – this is the ultimate cake for “scraping” right from the pan, so if we have tiramisu in the fridge it is quite a serious danger to the figure.

Having said that, I wanted to make a frozen variation to this popular Italian treat, and that’s how this following recipe was born.  This frozen tiramisu ice cream cake is soft, delicate and so delicious! It is very easy to make and requires only a few minutes of work, the rest be done by your freezer.

Tiramisu Ice Cream Cake

Photo: Natalie Levin


5 from 1 vote
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Tiramisu Ice Cream Cake

Servings 22 cm round cake pan
Author Natalie

Ingredients

For the ladyfinger layers:

  • 240 ml. (1 cup) lukewarm water
  • 2 tsp. granulated instant coffee
  • 2 tbsp. Amaretto liqueur or brandy
  • 1 pack 200 grams ladyfingers

For the Tiramisu ice cream:

  • 250 ml. (1 cup) cold whipping cream
  • 225 grams (1 pack) mascarpone cheese, at room temperature
  • 1 tsp. vanilla extract
  • 2 tbsp. Amaretto liqueur or brandy
  • 400 grams (1 can) sweetened condensed milk

Decoration:

  • Cocoa powder
  • 30 grams milk chocolate grated

Instructions

  1. In a wide bowl (suitable for dipping the ladyfingers), mix water, coffee and amaretto into a uniform mixture.
  2. Dip the ladyfingers in the coffee mixture and arrange in neat layer at the bottom of the pan.
  3. Tiramisu Ice Cream: in a mixer bowl, whip cream, mascarpone cheese and vanilla until you get a uniform, stable whipped cream.
  4. Add amaretto and condensed milk and gently fold with a spatula until uniform mixture is obtained.
  5. Pour about 1/2 of the ice cream on top of the ladyfinger layer and straighten the top.
  6. Arrange another layer of ladyfingers dipped in the coffee mixture on top of the ice cream and pour the rest of the ice cream over the top.
  7. Flatten the top using a palate knife.
  8. Freeze the cake for at least 4-5 hours.
  9. Remove from the baking pan, sprinkle with cocoa powder and chocolate milk and serve.

Recipe Notes

  • Keep the cake in the freezer, well wrapped, for up to two weeks.
  • Instead of Amaretto you can use brandy or any other liqueur you like.
  • It is important not to give up the alcohol, which also contributes to the soft, luscious texture of the ice cream.
  • It is important to use the mascarpone at room temperature.
Tiramisu Ice Cream Cake

Photo: Natalie Levin

Tiramisu Ice Cream Cake

Photo: Natalie Levin

Tiramisu Ice Cream Cake

Photo: Natalie Levin

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