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Ice Cream Tiramisu Cake
Ice Cream Tiramisu Cake
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
180 minutes
Indulgent, coffee-infused sponge cake paired with layers of luscious coffee and espresso ice creams for a sophisticated frozen treat.
Ingredients:
  • 1 cup white sugar
  • 0.66666668653488 cup water
  • 1.5 cups brewed espresso
  • 0.33333334326744 cup coffee flavored liqueur
  • 1 (9 inch) sponge cake
  • 0.25 cup finely ground espresso beans
  • 2 pints espresso ice cream
  • 2 pints coffee ice cream
Instructions:
  • Combine sugar and water in a small saucepan over medium heat until it boils. Remove from heat and stir in espresso and coffee liqueur. Allow to cool completely.
  • Split the sponge cake into two layers horizontally. Put the bottom layer on a serving dish. Brush with 3/4 cup coffee syrup and sprinkle evenly with 2 tablespoons ground espresso. Use an electric mixer with a paddle attachment to beat the espresso ice cream until spreadable. Spread the ice cream over the bottom cake layer. Place the top cake layer on top of the ice cream. Brush with the remaining coffee syrup. Chill in the freezer for 30 minutes.
  • Whip the coffee ice cream until it's easy to spread. Spread it over the frozen cake, swirling it to create a beautiful pattern. Place the cake back in the freezer until it's firm.

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