For the best flavor, use high-quality espresso and coffee liqueur. If you don't have a pre-made sponge cake, you can bake one using your favorite recipe. Be sure to let it cool completely before assembling the tiramisu. To easily slice the frozen cake, run a long knife under hot water before each cut. Garnish with additional ground espresso beans or a dusting of cocoa powder before serving. For a richer flavor, try adding a layer of mascarpone cheese between the ice cream layers.
Ice Cream Tiramisu Cake
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PREP TIME30 mins
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COOK TIME5 mins
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TOTAL TIME3 hrs
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SERVING12 People
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VIEWS31
Indulge in the exquisite fusion of classic tiramisu and refreshing ice cream. Layers of coffee-soaked sponge cake embrace rich coffee and espresso ice creams, creating an unforgettable frozen dessert symphony.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol151 mg
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Fiber0 g
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Protein8 g
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Saturated Fat14 g
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Sodium325 mg
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Sugar46 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Coffee Syrup: In a small saucepan, combine sugar and water over medium heat. Bring to a gentle boil, stirring until sugar is completely dissolved. Remove from heat and stir in the brewed espresso and coffee liqueur. Allow to cool completely. (Prep time: 10 minutes, Cool time: 20 minutes)
02
Step
10 mins
Assemble the First Layer: Using a long serrated knife, carefully split the sponge cake horizontally into two even layers. Place the bottom layer in your serving dish or cake pan. Generously brush the bottom cake layer with 3/4 cup of the cooled coffee syrup, ensuring it's well-soaked. Sprinkle 2 tablespoons of finely ground espresso beans evenly over the surface of the cake. (Prep time: 10 minutes)
03
Step
5 mins
Add Espresso Ice Cream Layer: In a mixing bowl, gently beat the softened espresso ice cream with a paddle attachment or sturdy spoon until it is easily spreadable. Spread the espresso ice cream evenly over the bottom cake layer, creating a smooth, consistent layer. (Prep time: 5 minutes)
04
Step
35 mins
Assemble the Second Layer: Carefully place the top cake layer over the espresso ice cream. Brush the top cake layer with the remaining coffee syrup, using it all. Place in freezer. (Prep time: 5 minutes, Freeze time: 30 minutes)
05
Step
5 mins
Add Coffee Ice Cream Layer: Gently beat the softened coffee ice cream until spreadable. Spread the coffee ice cream evenly over the frozen cake layer. Swirl the top to create an attractive pattern. (Prep time: 5 minutes)
06
Step
2 hrs
Final Freeze: Return the assembled ice cream cake to the freezer and freeze until completely firm, at least 2-3 hours, or preferably overnight. (Freeze time: 120 minutes)
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Please Rate
Lisa Maggio
Jun 26, 2025I made this for a dinner party, and it was a huge hit. Everyone raved about it!
Oswald Vonrueden
Jun 13, 2025This recipe is a game-changer! It's the perfect dessert for coffee lovers.
Leta Von
May 22, 2025The cake was delicious, but it took a long time to make.
Sally Goldner
Mar 31, 2025The coffee syrup is key – don't skip that step. It adds so much flavor.
Alex Torp
Mar 21, 2025Freezing time is important, otherwise the ice cream melts very fast.