Tiramisu Ice Cream Cake Recipes

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TIRAMISU ICE-CREAM CAKE



Tiramisu ice-cream cake image

Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 10h

Number Of Ingredients 12

2 x 250g tubs mascarpone
115g caster sugar
6 tbsp marsala
50g dark chocolate , chopped
142ml tub double cream , lightly whipped
5 tbsp fresh ground coffee
85g caster sugar
3 tbsp brandy
200g bag Italian sponge finger , we used Savoiardi Boudoir biscuits
cocoa , for dusting
142ml tub double cream , lightly whipped
chocolate shavings or curls

Steps:

  • Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
  • Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
  • Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
  • Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.

Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium

TIRAMISU ICE-CREAM CAKE



Tiramisu Ice-Cream Cake image

Another from Bill Granger. The magnificent tiramisu ice-cream cake can be prepared a day in advance. It is very straightforward to make but has a great show-off factor and will leave your guests satisfied, impressed and wondering how you managed it on a weeknight.

Provided by Chickee

Categories     Frozen Desserts

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups strong coffee, cooled
1/4 cup Kahlua
1/4 cup marsala
200 g ladyfingers (savoiardi)
2 liters vanilla ice cream, softened
150 g grated dark chocolate

Steps:

  • Line a 20cm square baking tin with baking paper or clingfilm. Combine the coffee, kahlua and marsala in a bowl.
  • Dip half the biscuits into the coffee mix and use to line the base of the tin. Layer half the ice-cream on top and then half the grated chocolate.
  • Repeat layers and place in the freezer for 4 hours or until frozen.

Nutrition Facts : Calories 1120.4, Fat 60.4, SaturatedFat 36.2, Cholesterol 314.5, Sodium 331.4, Carbohydrate 121.2, Fiber 9.8, Sugar 82.9, Protein 21.6

ICE CREAM TIRAMISU CAKE



Ice Cream Tiramisu Cake image

Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 12

Number Of Ingredients 8

1 cup white sugar
⅔ cup water
1 ½ cups brewed espresso
⅓ cup coffee flavored liqueur
1 (9 inch) sponge cake
¼ cup finely ground espresso beans
2 pints espresso ice cream
2 pints coffee ice cream

Steps:

  • In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
  • Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
  • Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 62.7 g, Cholesterol 150.6 mg, Fat 22.9 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 13.9 g, Sodium 325.1 mg, Sugar 45.6 g

FROZEN TIRAMISU CAKE



Frozen Tiramisu Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h25m

Yield 6 servings

Number Of Ingredients 7

One 1-pound frozen vanilla pound cake, thawed 10 minutes
3 tablespoons freshly ground espresso beans
6 tablespoons grated bittersweet chocolate
10 tablespoons coffee liqueur
2 cups coffee ice cream, slightly softened
1 cup chocolate ice cream, slightly softened
1 cup vanilla ice cream, slightly softened

Steps:

  • Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
  • Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
  • Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur. Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
  • Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream. Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
  • Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
  • Remove from the freezer and unfold the plastic wrap from the top. Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.

TIRAMISU ICE CREAM CAKE



Tiramisu Ice Cream Cake image

Like a tiramisu cake, but with ice cream instead.

Provided by Aflie

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 4h5m

Yield 12

Number Of Ingredients 15

1 teaspoon unsalted butter, or as needed
½ cup all-purpose flour
½ cup cornstarch
4 large eggs, separated
¾ cup white sugar, divided
1 teaspoon vanilla extract
1 pinch salt
1 cup white sugar
⅔ cup water
1 ½ cups brewed espresso coffee
⅓ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup finely ground espresso, divided
2 pints espresso ice cream
2 pints coffee ice cream
chocolate curls

Steps:

  • Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Line the pan with parchment paper and butter again. Flour pan and set aside.
  • Sift flour and cornstarch together in a small bowl. Combine egg yolks, 1/2 cup sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
  • Wash and dry the mixer bowl and whisk and return to the stand. Combine egg whites and salt in the bowl; beat on medium speed until whites hold soft peaks, 1 1/2 minutes. Slowly add the remaining 1/4 cup sugar while the mixer is running. Continue beating until stiff and glossy, about 1 minute. Fold the egg white mixture into the egg yolk mixture. Fold in the flour-cornstarch mixture in 3 batches. Transfer batter to the prepared pan and smooth the top with an offset spatula.
  • Bake in the preheated oven until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cake is cooling, prepare syrup: Combine sugar and water in a small saucepan over medium heat; bring to a boil, stirring occasionally. Remove from the heat and stir in espresso and coffee-flavored liqueur. Set aside to cool.
  • Prepare ice cream layer: Use a serrated knife to cut cooled cake in half horizontally, making 2 layers. Place one layer in the bottom of a 9-inch square baking pan. Brush the top with 3/4 cup cooled syrup, then sift 2 tablespoons ground espresso over top.
  • Place espresso ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, then top with second layer of cake. Brush with remaining syrup and place cake in the freezer for 20 minutes.
  • Remove cake from the freezer and sift remaining espresso over top.
  • Place coffee ice cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until ice cream is spreadable. Spread ice cream over cake, forming large swirls. Return to the freezer and freeze until completely hard, at least 2 hours.
  • To serve, garnish with chocolate curls.

Nutrition Facts : Calories 546.5 calories, Carbohydrate 67.5 g, Cholesterol 213.4 mg, Fat 24.7 g, Fiber 0.2 g, Protein 9.1 g, SaturatedFat 14.6 g, Sodium 149.1 mg, Sugar 58.3 g

CHOC-CHERRY TIRAMISU ICE-CREAM CAKE



Choc-Cherry Tiramisu Ice-Cream Cake image

This recipe JUMPED out at me! Creamy, dreamy, yummy as can be! Posted as special request, TRUE! This recipe comes from super food ideas DECEMBER 1009/JANUARY 2010 too! If anyone would like a photo, how it does appear, Send me a zmail now or in the New Year :) The photo can be found in the AUS/NZ forum as well!

Provided by mickeydownunder

Categories     Frozen Desserts

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

2 tablespoons instant espresso coffee powder
1/4 cup marsala
1/2 cup boiling water
250 g cream cheese, softened
2 liters vanilla ice cream, softened
250 arnott's choc ripple biscuits
300 g frozen pitted cherries, halved
2 liters triple chocolate cream, whipped
frozen cherries, crumbled Flake chocolate bar, white chcolate curls and silver cachous, to serve

Steps:

  • Grease a 9cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 6cm overhang on all sides. Place coffee, marsala (if using) and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
  • Using and electric mixer, beat cream cheese until smooth. Add vanilla ice-cream, 1 cup at a time, beating well after each addition.
  • Spoon half the cream cheese mixture into prepared pan. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over cream cheese mixture. Add Cherries to remaining cream cheese mixture. Stir until just combined. Spoon cherry cream cheese mixture over biscuits. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turning to coat. Place, in a single layer, over cherry cream cheese mixture. Cover with plastic wrap. Freeze 1 to 2 hours or until firm.
  • Spoon chocolate ice-ceam into a large bowl. Set aside for 10 minutes to soften. Stir until smooth. Dip remaining 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over chocolate ice-cream. Cover with plastic wrap. Freeze overnight or until firm.
  • Stand at room temperature for 5 minutes to soften slightly. Turn out onto a plate. Top with cream, cherries, Flake, chocolate curls and cachous. Serve.
  • NOTE: For a non-alcoholic version, omit marsala and add extra 1/4 cup boiling water to coffee in step 1.

TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS



Tiramisu Ice Cream Cake with Homemade Ladyfingers image

The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode 604.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

1 3/4 cups sugar
6 tablespoons freshly brewed espresso
2 teaspoons coffee liqueur, such as Kahlua (optional)
Vanilla Ice Cream for Tiramisu Ice Cream Cakeor 1 1/2 quarts store-bought, softened
Vanilla Ladyfingers
John's Coffee Ice Cream or 3 cups store-bought, softened
6 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 teaspoon cornstarch

Steps:

  • Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
  • Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
  • To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
  • Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
  • Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
  • Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.

TIRAMISU ICE-CREAM CAKE



Tiramisu Ice-Cream Cake image

Categories     Cake     Coffee     Milk/Cream     Rum     Egg     Dessert     Kahlúa     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

a 10- to 12-ounce frozen pound cake, partially defrosted and sliced crosswise into 1/4 inch-thick slices (about 28)
3 tablespoons dark rum
2 tablespoons Kahlúa
For the mascarpone ice cream
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 1/2 ounces, available at most cheese shops and some specialty food shops)
1 large egg white
For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water
3 ounces fine-quality bittersweet chocolate, grated

Steps:

  • On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
  • Make the mascarpone ice cream:
  • In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
  • Make the espresso ice cream:
  • In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
  • Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

TIRAMISU ICE CREAM CAKE



Tiramisu Ice Cream Cake image

This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso syrup are separated by layers of coffee ice cream and finely ground espresso beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

2 tablespoons sugar
1/3 cup hot freshly brewed espresso
1/4 cup Kahlua or other coffee-flavored liqueur (optional)
Vanilla Sponge Cake
1/4 cup instant espresso powder
2 quarts coffee ice cream
Chocolate Curls

Steps:

  • Stir sugar into espresso until dissolved. Stir in liqueur; set aside to cool.
  • Using a long serrated knife, cut cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9-inch square baking dish. Using a pastry brush, brush with half the espresso syrup. Sift 2 tablespoons espresso powder over top.
  • Put 1 quart ice cream into bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until softened; spread over bottom cake layer. Top with second cake layer; brush with the syrup. Let chill in freezer 20 minutes.
  • Sift remaining 2 tablespoons ground espresso over cake. Mix remaining quart ice cream in the bowl of an electric mixer until softened. Spread over cake, swirling decoratively. Freeze until firm. Frozen tiramisu can be wrapped in plastic and stored in the freezer up to 3 days. Before serving, garnish with chocolate curls.

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TIRAMISU ICE CREAM CAKE RECIPE | MYRECIPES
2015-08-24  · Step 2. Combine espresso and rum in a shallow bowl. Brush or quickly dip one-third of ladyfingers (about 8) on both sides in espresso mixture, and place in bottom of prepared …
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TIRAMISU ICE CREAM LAYER CAKE - JAJA BAKES - JAJABAKES.COM
Cover the pan with a cling wrap. Freeze for at least 4 hours or overnight until firm. Run a knife along the edges of the pan to loosen the ice cream from the mold if necessary. Gently remove the ice cream cake from the pan and discard the cling …
From jajabakes.com
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TIRAMISU ICE CREAM LAYER CAKE - DONNA HAY
METHOD. Line a 10cm x 21cm loaf tin with non-stick baking paper and freeze for 10 minutes or until chilled. Spoon the vanilla ice-cream into the tin and, using a palette knife, spread into an even layer. Set aside in the freezer. Mix the coffee liqueur and coffee together in a small bowl. Dip half of the sponge finger biscuits in the liqueur ...
From donnahay.com.au
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BEST FROZEN TIRAMISU CAKE RECIPES | THE PIONEER WOMAN | FOOD …
2019-11-19  · Line a loaf pan that the pound cake fits in with overhanging plastic wrap. Step 2. Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl. Step 3. Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur.
From foodnetwork.ca
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TOP 47 ALLRECIPES TIRAMISU CAKE
Italian Recipe: Ice Cream Tiramisu Cake by Allrecipes Member – … 1 week ago Jun 19, 2020 · 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur.
From tprecipes.com
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TIRAMISU ICE CREAM CAKE WITH CHOCOLATE SAUCE RECIPE - BBC FOOD
Dust the surface of the ice cream cake all over with cocoa powder. Place in the freezer to chill for 20 minutes. Meanwhile, for the chocolate sauce, bring a little water to a simmer in a pan ...
From bbc.co.uk
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TIRAMISU ICE CREAM CAKE | DONNA HAY
2020-11-28  · Tiramisu Ice-Cream Cake video. Line a 10cm x 25cm (4 inch x 10 inch) (base measure) loaf tin with 2 sheets of non-stick baking paper, allowing paper to overhang the ends of the tin. Stir the sugar into the coffee until the sugar dissolves. Pour half the mixture (reserve remaining sweetened coffee) into a non-stick frying pan over low heat.
From donnahay.com.au
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TIRAMISU ICE CREAM CAKE RECIPE KOSHERMASTERCHEF - CHOWHOUND
1 Take the ice cream out of the freezer and allow it to soften enough to be spreadable (for food safety, this should be done in the refrigerator).; 2 In a medium bowl, mix together the wine and the coffee.; 3 Quickly dip the lady fingers into the coffee mixture and line them in a single layer along the bottom of the baking dish.; 4 Carefully spread some of the ice cream (1 pint) over the lady ...
From chowhound.com
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CAKE OF THE WEEK: TIRAMISU ICE CREAM CAKE - MYRECIPES
2014-06-02  · This ice cream cake starts with the base of any tiramisu recipe: ladyfingers. In this recipes, the ladyfingers are dipped in a mixture of espresso and coffee liqueur and one layer is placed in a 8- x 4-inch loaf pan. Then each layer is topped with coffee ice cream and plenty of chocolate shavings. To make the ice cream spreadable, all you have ...
From myrecipes.com
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TIRAMISU ICE CREAM CAKE | AMERICA'S TEST KITCHEN
Tiramisu caramels tiramisu marshmallow pudding pastry. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.
From americastestkitchen.com
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TIRAMISU ICE CREAM CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Tiramisu Ice Cream Cake are provided here for you to discover and enjoy ... Healthy Rice Cake Snack Healthy Mini Frittatas Easy Recipes. Easy Beef And Peppers Recipe Easy Beef And Broccoli Skillet Paleo Pancakes Easy Easy Paleo Brownie Recipe Easy Instant Pot Chicken Recipes Breast Easy Hot Pot Broth Easy Hamburger …
From recipeshappy.com
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Top Asked Questions

What is Tiramisu ice cream/gelato?
Tiramisu Ice Cream / Gelato. This easy Tiramisu Ice Cream, is one of the most popular Italian Desserts made into a creamy delicious Homemade Ice Cream treat.
What is the recipe for Tiramisu icebox cake?
Ingredients to Make Tiramisu Icebox Cake. 2-packages (16oz) cream cheese. 1/2 cup ricotta cheese. 2-4 Tablespoons half and half. 1 cup powdered sugar.
Can I make Tiramisu ice cream without an ice cream maker?
This easy Tiramisu Ice Cream, is one of the most popular Italian Desserts made into a creamy delicious Homemade Ice Cream treat. It’s fast and easy and can be made with or without an ice cream maker! I actually posted this recipe back in 2015, but I received a few emails letting me know that the recipe was a disaster.
How do you make a coffee ice cream cake?
Transfer ice cream to a medium bowl and stir until smooth and spreadable. In a 9"x13" pan, spread one pint of the coffee ice cream in a single layer. Dip each lady finger in coffee mixture and lay in an even layer on top of ice cream, cutting lady fingers if needed. Repeat with another layer of ice cream and another layer of cookies.

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