Tiramisu Ice Cream Cake Delight
A no-bake tiramisu ice cream cake made with coffee-soaked biscuits and creamy layers.Frozen, rich, and easy to prepare ahead.Perfect dessert for gatherings and summer treats.
Ingredients
- 150 ml espresso coffee
- 2 tbsp strong brewed coffee or coffee syrup non-alcoholic alternative
- 500 ml salted caramel ice cream
- 200 g sponge fingers
- 3 tbsp coarsely grated chocolate
- 750 ml coffee ice cream
- 4 tbsp caramel such as Carnation caramel
- 1 tbsp cocoa powder
- Chocolate sauce to serve
Instructions
- Line a loaf tin with cling film.
- Mix espresso with the coffee syrup in a shallow dish.
- Soften the caramel ice cream at room temperature for 10–15 minutes.
- Dip half the sponge fingers into the coffee mixture and arrange in the base of the tin.
- Spread softened caramel ice cream evenly on top.
- Sprinkle grated chocolate over the layer and freeze for 20 minutes.
- Soften the coffee ice cream for 10–15 minutes.
- Dip remaining sponge fingers and layer over the chocolate.
- Spread caramel over the biscuits, then add coffee ice cream and level the top.
- Cover and freeze for 2–3 hours until firm.
- To serve, invert onto a plate, dust with cocoa powder, slice, and drizzle with chocolate sauce.
Notes
- Serve with fresh berries for contrast
- Add crushed nuts for texture
- Use decaf coffee if serving children