Ice Cream Tiramisu Cake Recipe -
Ice Cream Tiramisu Cake Recipe
  • READY IN 3 hr

Ice Cream Tiramisu Cake

Recipe by  

"Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    3 hrs


  1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
  2. Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
  3. Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
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Reviews More Reviews

Oct 08, 2003

This desert is awesome! It is not however for the timid! If you're a java junkie like me, welcome to heaven! Caution, do not eat this desert if you plan to sleep in the next 4-6 hours! It's not going to happen! One change I like to make is to not finely grind the espresso as suggested, but rather leave it chunky. You might also want to sprinkle a few espresso beans on top for the ultimate java junkie desert! Next time you go the the grocery store, check out all the new coffee/espresso ice creams & find which one you'd like best in this desert!

Oct 09, 2009

I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional looking (and weaker coffee tasting) tiramisu icecream cake. Since I didnt make this exact cake, I gave it a rating equal to what it currently is at (4.5) to avoid changing the rating. I used the recipe for the coffee syrup, but instead of a sponge cake, I used the traditional ladyfinger cookies. I also used about 1 litre of Chapmans brand cappucino frozen yogurt (a healthier option), and another of vanilla, layering them. I assembled it in a springform pan, wrapped in waxpaper, to keep it upright and prevent leakage. I then shaved a bar of room-temperature dark chocolate overtop, using a potato peeler (some recipes said to freeze the bar, but that just made it flakey rather than nice long peels). Thanks for the awesome idea!

Oct 08, 2003

I love coffee and this recipe is perfect! :)

Sep 30, 2009

I never drink coffee, but this dessert still had me licking my lips. Definitely easy to make. I made this while I was in Turkey in the hot summer so it melted quite quickly and was a bit difficult to assemble, but still tasted great.

Oct 08, 2012

I hosted an italian dinner party and served this ice cream tiramisu for dessert - my guests were in AWE! I highly recommend a spring form pan. I used bavarian expresso light ice cream from turkey hill and low fat coffee ice cream from Edy's. I did have a difficult time trying to soak the syrup into the sponge cake - next time I will pierce the cake. I topped the cake with chocolate shavings and wrapped it with lady fingers for an elegant look. I will definitely make this again... and totally suggest using bavarian espresso ice cream, YUMMY!!! P.S. My husband does not like coffee and he absolutely loved this cake!

Jul 22, 2014

For a coffee lover this is heaven on a plate. Easy and wonderful

Jul 24, 2015

Traci .....this is for you!!


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 62.7 g
  • 20%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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