Let’s hear it for Linda from Brunch with Joy, who made this most excellent cake for us!
Like most people, my guilty pleasures involve spending too much time in front of screens and clicking on links that promise to tell me what job I should really be doing. Most of the time, those lunch break links lead me to fluff, but on other days, they lead to something spectacular, like this tiramisu ice cream cake.
One occasion, I was dreaming of having tiramisu because coffee and rum sounds better than plain boring cake. On the other hand, I’m due for another ice cream at home. I’ve been making my own ice cream since a couple of years ago, because Frederick likes ice cream so much, but he needs to control his sugar level. By making our own ice cream at home, I can measure and control the sugar content.
So, what happened when these two are combined? You’re right! Tiramisu ice cream cake is the answer. It’s easy and simple to make as I used store-bought lady fingers and vanilla bean ice cream. This tiramisu ice cream cake is perfect for a house-party, as it is simple to make but fancy enough to wow your guests.
Linda is the blogger behind Brunch with Joy. In her spare time, you would constantly find her talking about food, drawing doodles (mainly food), and daydreaming about restaurants that she would love to visit. Being a foodie herself, she always drools each time she reads other foodie stories from food bloggers, and those stories have motivated her to share her own.
Click below to see Linda’s Tiramisu Ice Cream Cake!
A frozen take on an Italian favorite
- 4 tablespoons rum
- 2 tablespoons water
- 3 tablespoons coffee liquid
- 1.5 quarts (1.42 l) vanilla bean ice cream
- 2 ounces 60% chocolate
- 85 grams (24 pieces) ladyfingers
- Cocoa powder, for garnish
- Cover 6×3″ tin square pan with saran wrap so you can remove the ice cream cake easily.
- Shave the dark chocolate with a sharp knife or a vegetable peeler.
- Combine rum, water, and coffee in a small bowl.
- Using a serrated knife, cut the ladyfingers in half, making two layers. Place one layer on the side and bottom of square pan.
- Using a pastry brush, brush with 3/4 cup coffee mixture.
- Spread over vanilla bean ice cream; top with chocolate.
- Add a second layer of ladyfingers, brush with coffee mixture.
- Transfer ice cream cake to freezer for 1 hour or more until completely hardened.
- Place the ice cream cake on a platter. Sprinkle the top with cocoa powder and garnish with more chocolate.
- Serving Size: 8