Easy Tiramisu Ice Cream Cake
Sunday, March 26, 2017
Easy Tiramisu Ice Cream Cake
Serves 10
Prep time: 20 minutes
Chill time: 4 hours
INGREDIENTS
DIRECTIONS
Line a 9x5 loaf pan with plastic wrap. Line the bottom of the pan with 8 lady fingers.
In a medium bowl with an electric mixer, beat the coffee ice cream with the Kahlúa until smooth. Spread mixture over the lady fingers; place pan in the freezer.
Rinse out the bowl and pat dry. Beat mascarpone cheese with the vanilla ice cream until combined and smooth. Place 8 more lady fingers on top of the coffee ice cream, followed by the vanilla ice cream mixture. Place back in the freezer.
Rinse out the bowl and pat dry again. Beat the chocolate ice cream, vanilla, and 1 tablespoon of heavy cream until combined and smooth. Layer the remaining 8 lady fingers on top of the vanilla ice cream, followed by the chocolate ice cream mixture.
Cover with plastic wrap and freeze for at least 4 hours or until firm.
Let stand at room temperature for about 10 minutes before serving.
In the meantime, make the chocolate ganache by simply placing the chocolate chips and 1/2 cup whipping cream in a microwave-safe bowl. Microwave in 30 second intervals until melted. Whisk until smooth and combined. Let stand 5 minutes to thicken.
Invert the tiramisu; remove plastic wrap. Cut into slices and drizzle with chocolate ganache and cocoa powder, if desired.
(adapted from BHG)
Serves 10
Prep time: 20 minutes
Chill time: 4 hours
INGREDIENTS
- • 24 soft lady finger cookies
- • 1 1/2 cups coffee ice cream, slightly softened
- • 2 tablespoons Kahlúa coffee liqueur
- • 1/3 cup (about 3 ounces) mascarpone cheese
- • 1 1/2 cups vanilla bean ice cream, slightly softened
- • 1 1/2 cups chocolate ice cream, slightly softened
- • 1 teaspoon vanilla
- • 1/2 cup + 1 tablespoon heavy whipping cream, divided
- • 1/2 cup semi-sweet chocolate chips
- • cocoa powder, optional
DIRECTIONS
Line a 9x5 loaf pan with plastic wrap. Line the bottom of the pan with 8 lady fingers.
In a medium bowl with an electric mixer, beat the coffee ice cream with the Kahlúa until smooth. Spread mixture over the lady fingers; place pan in the freezer.
Rinse out the bowl and pat dry. Beat mascarpone cheese with the vanilla ice cream until combined and smooth. Place 8 more lady fingers on top of the coffee ice cream, followed by the vanilla ice cream mixture. Place back in the freezer.
Rinse out the bowl and pat dry again. Beat the chocolate ice cream, vanilla, and 1 tablespoon of heavy cream until combined and smooth. Layer the remaining 8 lady fingers on top of the vanilla ice cream, followed by the chocolate ice cream mixture.
Cover with plastic wrap and freeze for at least 4 hours or until firm.
Let stand at room temperature for about 10 minutes before serving.
In the meantime, make the chocolate ganache by simply placing the chocolate chips and 1/2 cup whipping cream in a microwave-safe bowl. Microwave in 30 second intervals until melted. Whisk until smooth and combined. Let stand 5 minutes to thicken.
Invert the tiramisu; remove plastic wrap. Cut into slices and drizzle with chocolate ganache and cocoa powder, if desired.
(adapted from BHG)