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This tiramisu ice cream cake layers no-churn coffee ice cream, cake and chocolate for a decadent dessert that’s great for entertaining.
If you’re a tiramisu fan, you’ll go crazy over this frozen version of the popular treat!
If you’re a tiramisu fan, you’ll go crazy over this frozen version of the popular treat!
You’ll Need:
- 500ML STORE-BOUGHT VANILLA ICE-CREAM, SOFTENED
- ¼ CUP (60ML) COFFEE-FLAVOURED LIQUEUR
- ¼ CUP (60ML) STRONG ESPRESSO COFFEE, COOLED
- 12 SPONGE FINGER BISCUITS
- 500ML STORE-BOUGHT COFFEE ICE-CREAM, SOFTENED
- DUTCH COCOA, FOR DUSTING
Instructions:
- Line a 10cm x 21cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer.
- Mix the coffee liqueur and coffee together in a small bowl. Dip half of the sponge finger biscuits in the liqueur mixture and place on top of the vanilla ice-cream.
- Spoon the coffee ice-cream on top of the biscuits and, using a palette knife, spread into an even layer. Dip the remaining biscuits in the coffee mixture and place on top of the coffee ice-cream.
- Freeze for a further 2–3 hours or until firm. Carefully remove from the tin and dust with the cocoa to serve. Serves 6.
