Tiramisu Ice Cream Cake – A Chilled Twist on the Classic Italian Dessert! 
This Tiramisu Ice Cream Cake layers coffee-soaked ladyfingers, creamy mascarpone-flavored ice cream, and rich cocoa to deliver all the flavors of traditional tiramisu in a frozen, no-bake delight.
Ingredients:1 pint (2 cups) vanilla or mascarpone-flavored ice cream (softened)
1 pint (2 cups) coffee ice cream (softened)
20–24 ladyfinger cookies (savoiardi)
1/2 cup strong brewed coffee (cooled)
2 tbsp coffee liqueur or espresso (optional)
2 tbsp cocoa powder
1/4 cup mini chocolate chips or chocolate shavings (optional)
Whipped cream, for topping
Directions:
Prep the Coffee Soak:
In a shallow bowl, mix brewed coffee with optional liqueur.
Quickly dip each ladyfinger into the coffee mixture (don’t soak too long). Assemble the Cake: Line a loaf pan or springform pan with parchment or plastic wrap. Layer dipped ladyfingers on the bottom of the pan.
Spread softened coffee ice cream over the ladyfingers and smooth.
Add another layer of dipped ladyfingers.
Spread the softened vanilla or mascarpone ice cream over the top.
Dust with cocoa powder and sprinkle chocolate chips or shavings on top. Freeze & Serve: Cover and freeze for at least 4 hours or overnight. Before serving, let sit at room temp for 10 minutes to soften slightly. Slice and serve with whipped cream and extra cocoa powder if desired.
Prep Time: 20 minutes
Freeze Time: 4+ hours
Calories: ~310 kcal per slice
Servings: 8–10 slices
