Tiramisu Ice Cream Cake

Tiramisu is one of my all time favorite desserts and it’s no wonder because it translates to “pick me up", which is exactly what it does. This ice cream cake version of tiramisu can be made in no time with minimal ingredients and it’s a perfect summer makeover for a classic.

Ingredients

2 sleeves of savoiardi cookies

2 quarts vanilla ice cream

1 cup fresh brewed espresso

4 tablespoons coffee liqueur

cocoa powder for garnish

Directions

Allow your ice cream to sit out for 15-20 minutes so it softens and becomes easier to spread

Make your espresso and pour into a measuring cup. See this video for how to make espresso

Add your coffee liqueur to your espresso

Using a 9 inch spring form pan, take one package of savoiardi cookies and crumble them into pieces to coat the bottom like a crust

Use half of your coffee liqueur and pour it to coat the savoiardi

Add about half of your vanilla ice cream and smooth it out

Dust on cocoa powder evenly across the top

Using your second package of savoiardi cookies crumble another layer on top and pour the rest of your coffee mixture over it

Spread another layer of vanilla ice cream and coat with a even layer of cocoa powder

Put in the freezer and allow to freeze for 3-4 hour or overnight

When ready to serve take it out of the freezer and allow it to sit for 10 minutes to defrost a bit, open your spring form pan and release the cake

Cut into slices and enjoy!