Tiramisu Ice Cream Cake

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Tiramisu Ice Cream Cake

Lisa
The Cook
16 Servings
7 Ingredients
0 Comments
Layers of espresso soaked pound cake and coffee ice cream, with a little hint of shaved chocolate make this Tiramisu Ice Cream Cake the perfect decadent summer dessert.
16 Servings
7 Ingredients
0 Comments

Ingredients

  • ½ cups Sugar
  • ⅔ cups Water
  • ¾ cups Espresso, Brewed
  • 4 ounces Chocolate
  • 1 individual Pound Cake
  • 64 fluid ounces soften Ice Cream, Coffee
  • ¼ cups Espresso, Ground

Containers

  • 2 Loaf Pans

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small saucepan over medium heat, bring sugar and water to a boil.
  2. Remove from heat and stir in espresso. This will form a syrup.
  3. Let cool.
  4. Line indicated number of foil loaf pans with plastic wrap, making sure the wrap hangs over the edges by a few inches.
  5. Divide shaved chocolate between pans, pressing to the bottom of each pan.
  6. Arrange one layer of pound cake slices between foil pans.
  7. Spread half of syrup over the cake slices.
  8. Divide 1/2 of the coffee ice cream on top of cake slices, and sprinkle with 1/2 of the ground espresso.
  9. Press another layer of cake slices among foil pans, followed by the remaining syrup.
  10. Press remaining coffee ice cream over top and sprinkle with remaining ground espresso.
  11. Fold the plastic wrap over the top of the cake and place in freezer.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Remove from freezer and remove plastic wrap.
  3. Invert onto a serving platter and serve immediately.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small saucepan over medium heat, bring sugar and water to a boil.
  2. Remove from heat and stir in espresso. This will form a syrup.
  3. Let cool.
  4. Line loaf pans with plastic wrap, making sure the wrap hangs over the edges by a few inches.
  5. Divide shaved chocolate between pans, pressing to the bottom of each pan.
  6. Arrange one layer of pound cake slices between loaf pans.
  7. Spread 1/2 of the syrup over the cake slices.
  8. Divide 1/2 of the coffee ice cream on the top of the cake slices, and sprinkle with 1/2 of the ground espresso.
  9. Press another layer of cake slices among foil pans, followed by remaining syrup.
  10. Press remaining coffee ice cream over top and sprinkle with remaining ground espresso.
  11. Fold the plastic wrap over the top of the cake and place in freezer.
  12. Freeze overnight or until solid.
  13. Remove from freezer and remove plastic wrap.
  14. Invert onto a serving platter and serve immediately.

Nutrition Facts

  • Not available.

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