Best 4 Ice Cream Tiramisu Cake Recipes
Indulge in a delightful fusion of classic Italian flavors and creamy frozen goodness with our Ice Cream Tiramisu Cake. This delectable dessert combines the richness of tiramisu with the refreshing coolness of ice cream, creating a symphony of taste and texture that will tantalize your taste buds.
Prepared with layers of coffee-soaked ladyfingers, velvety mascarpone ice cream, and a dusting of cocoa powder, this cake is an exquisite treat that is perfect for any occasion. The combination of creamy mascarpone cheese, sweet ladyfingers, and rich cocoa enhances the traditional tiramisu experience, while the ice cream adds a touch of indulgence that makes it truly unforgettable.
In this article, we present three variations of this divine dessert, each offering a unique twist on the original. The Classic Ice Cream Tiramisu Cake remains faithful to the traditional recipe, while the No-Bake Ice Cream Tiramisu Cake provides an easy and convenient alternative that requires no baking. For those with a sweet tooth, the Chocolate Ice Cream Tiramisu Cake incorporates rich chocolate ice cream and chocolate shavings for an extra layer of decadence.
Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes and step-by-step instructions will guide you through the process of creating this delightful dessert. With tips and tricks to ensure success, you can impress your family and friends with this showstopping cake that combines the best of both worlds – ice cream and tiramisu.
ICE CREAM TIRAMISU CAKE
Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 62.7 g, Cholesterol 150.6 mg, Fat 22.9 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 13.9 g, Sodium 325.1 mg, Sugar 45.6 g
TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
- Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
- To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
- Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
- Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.
CHOC-CHERRY TIRAMISU ICE-CREAM CAKE
This recipe JUMPED out at me! Creamy, dreamy, yummy as can be! Posted as special request, TRUE! This recipe comes from super food ideas DECEMBER 1009/JANUARY 2010 too! If anyone would like a photo, how it does appear, Send me a zmail now or in the New Year :) The photo can be found in the AUS/NZ forum as well!
Provided by mickeydownunder
Categories Frozen Desserts
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 6cm overhang on all sides. Place coffee, marsala (if using) and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
- Using and electric mixer, beat cream cheese until smooth. Add vanilla ice-cream, 1 cup at a time, beating well after each addition.
- Spoon half the cream cheese mixture into prepared pan. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over cream cheese mixture. Add Cherries to remaining cream cheese mixture. Stir until just combined. Spoon cherry cream cheese mixture over biscuits. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turning to coat. Place, in a single layer, over cherry cream cheese mixture. Cover with plastic wrap. Freeze 1 to 2 hours or until firm.
- Spoon chocolate ice-ceam into a large bowl. Set aside for 10 minutes to soften. Stir until smooth. Dip remaining 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over chocolate ice-cream. Cover with plastic wrap. Freeze overnight or until firm.
- Stand at room temperature for 5 minutes to soften slightly. Turn out onto a plate. Top with cream, cherries, Flake, chocolate curls and cachous. Serve.
- NOTE: For a non-alcoholic version, omit marsala and add extra 1/4 cup boiling water to coffee in step 1.
ICE CREAM TIRAMISU CAKE
Categories Coffee
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the cake will taste.
- Make sure the ice cream is softened before assembling the cake. This will make it easier to spread and prevent it from freezing solid.
- Use a springform pan for the cake. This will make it easy to remove the cake from the pan without breaking it.
- Freeze the cake for at least 4 hours before serving. This will allow the ice cream to set and the cake to firm up.
- Garnish the cake with whipped cream, chocolate shavings, or fresh berries before serving.
Conclusion:
This ice cream tiramisu cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with layers of ice cream, ladyfingers, and espresso syrup, and is then topped with whipped cream and chocolate shavings. The cake is rich and creamy, with a coffee flavor that is not overpowering. It is sure to be a hit with everyone who tries it.
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