If any dessert truly makes sense as an ice cream cake, it is tiramisu. I mean, even without many adjustments, the idea of ladyfingers and mascarpone mousse would just freeze beautifully. However, you know I have to go above and beyond. I like my ice cream cakes to have a little texture. Thanks to my love of the classic Carvel chocolate crunch layer, I just think it is needed for the perfect ice cream cake. I first got the inspiration for this cake when I saw this tiramisu ice cream cake from Bad Roman in NYC. Of course, their recipe is not available online, but I knew I could make my own.
This tiramisu ice cream cake is creamy and dreamy, filled with coffee and homemade mascarpone ice cream, and soaked ladyfingers. The top is just whipped cream, or Cool Whip, dusted with some cocoa powder for that authentic tiramisu look. Did I mention that it is ridiculously easy to make? Well, it is.
It has all the classic tiramisu flavors (espresso, cocoa, mascarpone-style creaminess, and delicate cookies) but with the frozen, sliceable magic of an ice cream cake. Plus, it tastes incredible.
If you like my ice cream cakes, make sure to check out my Banana Pudding ice Cream Cake and my espresso ice cream cake!
What Is Tiramisu Ice Cream Cake?
Tiramisu ice cream cake is a frozen dessert inspired by classic Italian tiramisu. Instead of a soft chilled dessert made with mascarpone cream and espresso-soaked ladyfingers, this version layers coffee and Frangelico-soaked ladyfingers with ice cream, chocolate crunchies, more ice cream, and a whipped topping.
Ingredients You’ll Need
You’ll need a few classic tiramisu-inspired ingredients, plus your favorite ice cream or frozen cream layer.
Common ingredients include:
- Ladyfingers
- Strong coffee or espresso
- Frangelico
- Vanilla ice cream AND coffee ice cream, (or homemade mascarpone ice cream)
- Whipped topping or whipped cream
- Cocoa powder
- Homemade Chocolate Crunchies (recipe below)
How to Make Tiramisu Ice Cream Cake
Start by preparing your coffee or espresso and letting it cool. You want strong coffee flavor, but no need for it to be super hot since we dip the ladyfingers using our hands.
Line your springform pan with plastic wrap on the bottom layer, them use acetate to wrap on the inside of the springform pan. If you don’t have acetate, you can use more plastic wrap to line the inside of the springform pan.
Dip the ladyfingers or cookies quickly into the cooled coffee. Don’t let them soak too long, or they may become too soft. Y
Add a layer of the soaked cookies to the bottom of the pan. Spread a layer of softened ice cream or creamy filling over the top, then the chocolate crunchies then with more ice cream and set the cake in the freezer for at least two hours to set. Remove the cake from the freezer and add the final layer of whipped cream (aka cool whip) and stick it back in the freezer to set again until firm.
Once it’s ready, unmold the cake and dust the top generously with cocoa powder.
Slice, serve, and accept compliments.
How do I make the no-churn mascarpone ice cream?
Oh, I am so glad you asked! I have two recipes for mascarpone ice cream. One that requires an ice cream machine and one that is no-churn- you choose!
Can I make Tiramisu Ice Cream Cake without alcohol?
I don’t recommend removing the alcohol from this recipe. Since alcohol does not freeze solid, it is key to ensuring that those soaked lady fingers don’t have an “icy” texture. Removing the alcohol can change the overall texture of the cake. Also, make sure to use strong coffee or espresso so the flavor doesn’t disappear once the cake is frozen. Cold dulls sweetness and flavor a bit, so bold coffee is your friend here.
Quick Tips
- Soften the ice cream before spreading, but don’t let it fully melt. I prefer to place my pints in the refrigerator, not out at room temperature, for about 30 minutes before using. That way it is creamy and spreadable.
- Dip the ladyfingers quickly. A quick dip adds flavor while helping them hold their shape in the cake.
- Freeze the cake until it is completely firm before slicing. A sharp knife dipped in warm water makes cleaner slices.
- Dust with cocoa powder right before serving for the prettiest finish. Cocoa can darken in the freezer, and while it still tastes great, it loses a little of that color
Can I use store-bought Ice Cream?
ABSOLUTELY. The best part of making this a quick project is getting to use your favorite ice creams. Any brand you want!
I love Häagen-Daaz coffee ice cream; that is my preference for the coffee layer. If you want to switch out the vanilla, you can use any brand or even a cheesecake-flavored ice cream can give the cake that tangy, creamy flavor people love in traditional tiramisu.
If you want to switch it up, you can sub in chocolate ice cream, which makes the cake richer and more decadent.
Can I Make Tiramisu Ice Cream Cake in Advance?
Yes, and honestly, you should.
Tiramisu ice cream cake is a perfect make-ahead dessert because it needs time to freeze and set. You can assemble it in advance, store it covered in the freezer, and cover it for up to 2 weeks. Make sure it is completely frozen before covering; leaving the cake exposed in the freezer can cause freezer burn and just make it taste weird.
How to Store Tiramisu Ice Cream Cake
Store tiramisu ice cream cake covered in the freezer. Keep it tightly wrapped or in an airtight container to prevent freezer burn and protect the flavor. Before serving, let it sit at room temperature just long enough to soften slightly for easier slicing.
Frequently Asked Questions
What cookies work best for tiramisu ice cream cake?
Ladyfingers are the best (and classic) choice!
Can I use regular coffee instead of espresso?
Yes. Strong brewed coffee works well if you don’t have espresso. Just make sure it has enough flavor to stand out in the frozen cake.
Why is my ice cream cake hard to slice?
It may be too frozen straight from the freezer. Let it sit briefly before slicing, and use a sharp knife warmed under hot water for cleaner cuts.
Can I make this with homemade ice cream?
Absolutely. Homemade ice cream works beautifully in tiramisu ice cream cake, especially if you make vanilla, coffee, mascarpone, or sweet cream flavors.
Ingredients
Ladyfinger Layer
- 1 package ladyfinger cookies
- 1 cup espresso or strong coffee 220 grams
- 3/4 cup granulated white sugar 150 grams
- 1/3 cup hazelnut liquor like Franglico * you can also use Marsala wine here 70 grams
- 1/4 tsp kosher salt
Ice Creams
- 2 pints coffee ice cream 32 ounces
- 2 pints vanilla or cheesecake ice cream 32 ounces (see above for homemade mascarpone ice cream recipe)
Chocolate Ice Cream Cake Crunchies
- ⅔ cup all-purpose flour 105 grams
- 1 teaspoons cornstarch 4 grams
- ½ cup granulated sugar 100 grams
- ⅔ cup unsweetened cocoa powder 65 grans
- 1 teaspoon kosher salt 4 grams
- 6 Tablespoons unsalted butter melted 85 grams
Topping
- 1 container whipped topping, like cool whip
- 1/4 cup unsweetened cocoa powder 21 grams
Instructions
Make the cake crunchies
- Line a large cookie sheet with parchment paper and preheat the oven to 300F.
- In a large bowl, mix the dry ingredients- the flour, cocoa powder, sugar, cornstarch, and salt.
- Add the melted butter and mix with a wooden spoon or nonstick spatula (you can also use a stand mixer fitted with the paddle attachment if you wish) to the wet ingredients in the large bowl
- Mix with a good bit of effort, until the mixture starts to form large crumbs
- Spread the crumbs onto the lined cookie sheet, breaking up the biggest ones into smaller crumbs. Bake for 20 minutes and make sure to break them any big clusters halfway through baking (about 10 minutes in). Remove from oven and let cool, they will get crunchy and hard as they cool! Set aside
Prepare the pan
- Line a 10-inch springform pan with plastic wrap on the removable bottom. Attach the outside ring, then line the inside walls with acetate strips, making sure each strip reaches all the way down to the bottom of the pan. This ensures no part of the ice cream cake sticks to the pan. If you don't have acetate, plastic wrap works too: use a large piece, fold it over several times to make it thicker and sturdier, then press it into the sides of the springform pan. Watch the video above for guidance.
Soak the lady fingers
- In a small bowl, add the espresso, sugar, and salt. With a spoon or nonstick spatula, stir until all the sugar is dissolved. Add in the alchohol. set aside.
- Working with just one at a time, quickly dunk both sides of the ladyfinger into the espresso soak. The goal is not for them to be saturated and fall apart, just lightly covered! Place the soaked ladyfingers in a single row inside the pan, covering the entire bottom.
- Spread the softened coffee ice cream on top of this layer and place it in the freezer to set for 20 minutes-until firm. Remove from the freezer and add the cooled chocolate crunchies, followed by the softened vanilla ice cream or no-churn mascarpone. Smooth out the top with an offset spatula and place in the freezer to set for at least an hour. Remove from the freezer and spread the whipped topping layer on, smoothing out the top. Let set completely, at least 8 hours, before removing from the refrigerator and sifting the cocoa powder on top. Remove the outer layer of the springform pan, followed by the acetate, and serve!
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