Tiramisu Ice Cream Cake is an unforgettable transformation of the classic Italian dessert into a simple recipe for a glorious ice cream cake unlike anything you have had before. It is rich, creamy, and absolutely special occasion worthy!
When I am brainstorming new recipes my mind often wanders off to my favorite Italian dessert. Of all the desserts out there I have to say I absolutely love love love tiramisu.
I am sure you have noticed with all of the tiramisu recipes I have shared with you. Although, I have never shared my classic tiramisu, which I promise is coming this fall.
But, it's summer and it's National Ice Cream Day. Horray!!! To celebrate this delicious occasion I pulled my love for tiramisu and ice cream together to create one glorious Italian inspired dessert: Tiramisu Ice Cream Cake! It is so easy you will be making it all year long. But, the flavor that is imparted into this cake is spectacular. It is absolutely divine!
It makes me think of my childhood and the amazing Italian desserts that we enjoyed! The adults always had espresso or coffee with dessert and that is one of my favorite things about this tiramisu.
Ladyfingers are dipped in an unusually rich, aromatic, and delicious espresso.
And it is absolutely the star ingredient in this tiramisu ice cream cake. The dipped ladyfingers are layered with rich vanilla ice cream.
The flavors kind of remind me of my favorite affogatto (espresso over ice cream). It is drizzled with a scrumptious rich chocolate espresso ganache and sprinkled with hazelnuts to really take it over the top.
This dessert is amazing and you are going to love it. We couldn't stop devouring it and you will be eating it all year long!
Enjoy!
With love from our simple kitchen to yours.
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DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.
To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.
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Sumber https://www.theslowroasteditalian.com
Want to see how to make this Tiramisu Ice Cream Cake? Watch the video!
Serves:16
Tiramisu Ice Cream Cake
Tiramisu Ice Cream Cake is an unforgettable transformation of the classic Italian dessert into a simple recipe for a glorious ice cream cake unlike anything you have had before. It is rich, creamy, and absolutely special occasion worthy!
prep time: 5 Mactive time: 15 Mtotal time: 3 Hours 15 M
ingredients:
- 6 ounces water
- 1 teaspoon Medaglia D’Oro Espresso Instant Coffee
- lady finger cookies (about 24-28 cookies)
- 1 1/2 quarts good vanilla bean ice cream
- 2 tablespoons heavy cream
- 1 teaspoon light corn syrup
- 1/4 cup semisweet chocolate chips
- 2 tablespoons chopped hazelnuts or sliced almonds
instructions:
How to make Tiramisu Ice Cream Cake
- Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.
- Double line a 9"x5" baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.
- Combine espresso powder and water in a microwave-safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.
- Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.
- Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.
- Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.
- Meanwhile; prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.
- Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!
DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.
To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.
