Tiramisu Ice Cream Cake
Layers of creamy ice cream and espresso dipped lady fingers make this dessert the perfect sweet treat to cool down with.
Equipment
- 1 9" loaf pan
- plastic wrap
- ice cream scoop
- off set sapatula
Ingredients
- 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
Instructions
- 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!
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