Ice Cream Tiramisu Cake

Ice Cream Tiramisu Cake


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Tiramisu and ice cream cakes are two things many people love. They two haven't been combined until now. All you need is coffee ice cream, coffee and a sponge cake and you'll have two of your favorite things in one!

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Chicago, IL

Time needed

30 min preparation + 5 min cooking

Serving Size / Yield

12 servings


  • 1 C white sugar
  • 2/3 C water
  • 1 1/2 C brewed espresso
  • 1/3 C coffee flavored liqueur
  • 1 sponge cake
  • 1/4 C finely ground espresso beans
  • 2 pints espresso ice cream
  • 2 pints coffee ice cream
  • Milk chocolate, as needed
  • White chocolate, as needed

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In a saucepan, combine sugar and water. Bring to a boil then remove from heat and stir in espresso and coffee liqueur. Let mixture cool completely.

Split the sponge cake in half to make two layers. Brush bottom cake layer with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso on top.

Beat the espresso ice cream until spreadable with a mixer. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer for 30 minutes.

Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake. Return cake to freezer until firm.

Top with milk chocolate and white chocolate.

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