Easy Ice Cream Tiramisu
This ice cream tiramisu captures all the flavors of the classic Italian dessert in a cool, creamy frozen treat. Layers of coffee-soaked ladyfingers and ice cream are topped with homemade whipped cream and a dusting of cocoa for a make-ahead dessert that’s easy to slice and serve.
Ingredients
Method
- Lightly coat a 13- x 9-inch baking dish with cooking spray. Stir together coffee, coffee liqueur, and granulated sugar in a shallow dish until sugar dissolves. Refrigerate, uncovered, until cooled to room temperature, about 10 minutes.
- Working with 1 ladyfinger at a time, quickly dip half of the ladyfingers in coffee mixture, about 1 second per side. Arrange dipped ladyfingers in a single layer in bottom of prepared dish, trimming ladyfingers as needed to fit. Spoon half of the softened ice cream (about 4 cups) over ladyfingers. Using an offset spatula, spread ice cream into an even layer. Repeat with remaining ladyfingers, coffee mixture, and ice cream. Cover with plastic wrap and freeze until very firm, about 6 hours.
- When ready to serve, beat heavy whipping cream, powdered sugar, and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Spread whipped cream evenly over frozen ice cream. Sift cocoa powder evenly over whipped cream.
- Let stand at room temperature 5 minutes before slicing. Cut into 15 bars. Serve immediately. Recipe developed by Nicole Hopper
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