Creamy, cool, decadent, and completely effortless, this Tiramisu Ice Cream Cake is a fun way to celebrate the warmer weather. There’s no need to heat up the kitchen when you cool off with this creamy treat.
The days are a little warmer, brighter, and longer which is the perfect time to get out of the kitchen and enjoy the beauty of spring. This no bake dessert is the perfect way to cap off an easy Italian dinner like spaghetti and Pomodoro Sauce while being special while also being a great end to any springtime barbecue.
Why You’ll Love This Recipe
- Make Ahead – This ice cream cake recipe requires a little set up time in the freezer, making it perfect to make several days in advance. This allows the lady fingers to soften and the flavors to come together.
- Easy Process – There is absolutely zero baking required for this dessert. Any level of cook can make this making it a fun way to get the kids in the kitchen and allow them to help.
- Customizable – The ice cream in this recipe is dairy free. You can also use Gluten Free lady fingers making this a dessert everyone can enjoy. Also, have fun customizing your flavors of ice cream. Feel free to use your favorites.
Not only is Tiramisu Ice Cream Cake completely no-bake, but it also only requires a handful of easily accessible ingredients. This is as easy to shop for as it is to make!
- Cosmic Bliss Ice Cream – The three flavors used in this ice cream dessert are completely dairy free, made with coconut milk and coconut cream. Sweet Cherry Amaretto, Sea Salt Caramel Chocolate, and Chocolate Walnut Brownie make this a dessert everyone will love!
- Lady Finger Cookies – Light, airy, and crispy, these are a classic component of tiramisu. Their texture makes them ideal to quickly suck up the espresso soak.
- Espresso Coffee – Tiramisu in Italian literally translates to lift me up. The espresso softens the lady fingers and adds a bitter note that balances the sweet.
- Rum – This ingredient is completely optional but adds depth to the espresso.
- Vanilla – Gives a natural floral, aromatic sweetness to the espresso.
How to Make Tiramisu Ice Cream Cake
This creamy, dreamy, and cool cake is all about layering and assembly. The hardest part of making it is allowing it to harden up and set up in the freezer.
Time needed: 3 hours and 30 minutes
Layers of ice cream and espresso dipped lady fingers make this the ultimate sweet treat to serve on hot days.
Allow your ice cream to sit out on the counter for 10-15 minutes so it can soften. Line a loaf pan with plastic wrap. This will allow you to easily remove the tiramisu and slice it when you’re ready to serve.
Add the espresso, vanilla, and rum to a dish and mix together.
- First Layer
Add one pint of ice cream to the loaf pan and spread it out with an offset spatula.
Quickly dip half of your lady fingers into the espresso mixture and top the first layer of ice cream with them. You don’t want to submerge them too long so they become soggy, just a quick in and out.
- Second Layer
Add the second pint of ice cream to the top of the lady fingers and spread it out. Top it with the remaining lady fingers that have been dipped in the espresso mixture.
- Final Layer
Spread the last pint of ice cream over the top of the lady fingers.
- The Big Chill
Tightly wrap the plastic wrap over the exposed ice cream. Allow the ice cream cake to freeze for at least three hours. You can do this a day or two in advance.
- Finishing Touch
Allow the ice cream cake to sit out on the counter so it can so can soften for 10 minutes. Flip it over onto a serving plate and unwrap the plastic wrap. Dust the top with cocoa powder.
Feel free so mix up any of the flavors of the ice cream in this ice cream cake. Cosmic Bliss also makes dairy ice cream with grass fed milk and heavy cream.
No espresso? No problem! You can use freshly brewed, strong coffee instead. Just make sure that it has fully cooled. In addition you can also swap out the rum in this dessert for another type of liqueur such as Frangelico, Amaretto, or Grand Marnier.
This tiramisu ice cream cake fits into a 9″ loaf pan. You will also need plastic wrap to line it, leaving an excess to over hang so you can securely wrap the bottom.
This is a dessert that needs to be kept in the freezer unless it is being served. For the best texture and flavor, you will want to eat it within two weeks. That said, it will be love at first bite and get devoured quickly!
Top Tip for Tiramisu Ice Cream Cake
Looking for the best way to allow your ice cream to soften without it becoming too runny? Transfer your ice cream from the freezer to the refrigerator and let it hang out for 30 minutes. This will gently raise its temperature. You can test if it’s soft enough by pressing down in the center of the ice cream. If it easily leaves an indent, it’s ready. You might want to have it on a baking sheet or plate though just to collect any moisture as it warms up.
Another great way to soften ice cream, especially if you’re short on time, is the microwave. Working in 10 second increments, microwave it until it has softened to your desired consistency. It should take about 30 seconds, or three cycles total. Just make sure to check in between.
Tiramisu Ice Cream Cake
- 1 9" loaf pan
- plastic wrap
- ice cream scoop
- off set sapatula
- 1 pint Cosmic Bliss Sweet Cherry Amaretto
- 1 pint Cosmic Bliss Sea Salt Caramel Chocolate
- 1 pint Cosmic Bliss Chocolate Walnut Brownie
- 12-16 lady finger cookies
- 1 cup espresso coffee
- 2 oz rum, optional
- 1 tsp vanilla extract
- cocoa powder for dusting
- Allow your ice cream to sit on the counter for 10 minutes and soften.
- Line a 9" loaf pan with plastic wrap, leaving enough to hang over the sides.
- Add the espresso, vanilla, and rum if using to a bowl and stir to combine.
- Scoop the first pint of ice cream into the prepared loaf pan. Use a spatula to spread it out.
- Quickly dip half of the lady fingers into the espresso mixture and place them on top of the ice cream.
- Scoop the second pint of ice cream on top of the lady fingers and spread it out.
- Dip the remaining lady fingers into the espresso mixture and top off the ice cream.
- Add the last pint of ice cream to the top of the lady fingers and spread it out.
- Tightly wrap the ice cream cake with the plastic wrap. Place the ice cream cake in the freezer and allow it to freeze for at least 3 hours.
- When ready to serve, let the ice cream cake sit on the counter for 10 minutes.
- Remove from the loaf pan and unwrap the plastic wrap. Place the ice cream cake on a serving plate.
- Dust the top with cocoa powder. Slice and enjoy!