Tiramisu Ice Cream Cake

These two days have been cloudy and even a little rainy. And we Vancouverites are abnormally fine with that, because before that we have had weeks of nice weather that felts like mid-summer. And it was before June! My running tank tan lines have emerged, and my son has literally become darker than anyone you see in Africa. We were so close to pull out our inflatable pool.

We can’t be happier for the extract weeks of summer!

Lots of kids-friendly ice cream flavours and cold dessert ideas are in the making. But I figured maybe we should entertain the adults first this time. My family is crazy about tiramisu. Like they would never say no and finish that big dish of tiramisu no matter how many times they’ve already had it for maybe just past two weeks?! That’s why the idea of this tiramisu ice cream cake came pretty naturally. Who would say no to ice cream? Of the flavour that everybody likes?

Ingredients (one loaf-sized cake):
Tiramisu Ice Cream
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
8 ounces mascarpone cheese
22 to 24 ladyfingers
1 cup freshly brewed strong coffee or espresso, cooled
1/4 cup unsweetened cocoa powder

Line a loaf pan with plastic wrap, leaving at least 3 inches overhang.
To prepare the ice cream, in a medium saucepan, combine milk, heavy cream, 1/4 cup sugar and salt. Bring mixture to simmer, stir until sugar is dissolved. Remove from heat and set aside.
Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
Add mascarpone cheese and stir until completely melted and mixture is smooth.
Strain custard into another medium bowl. Let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
Process the mixture in an ice cream maker according to manufacturer’s instructions.
To assemble, dip ladyfingers, one at a time, into the espresso and arrange in a single layer on the bottom of the prepare loaf pan. Spread 1/3 of the ice cream over the ladyfingers. Dust 1/3 of the cocoa powder on top. Then another layer of ladyfingers, mascarpone filling, cocoa powder, ladyfngers and mascarpone filling.
Place the pan in freezer to firm up, at least 30 minutes.
To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Dust top of cake with cocoa powder. Slice and serve.


  1. How long does the ice cream stay good in the freezer? Can I make this the night before and leave it to freeze overnight?

    1. Hi Haley, yes, you can keep the ice cream in freezer for weeks. Just like regular ice cream! :)

  2. I made this ice cream cake over the weekend. It tasted amazing, and it was quite simple to put everthing together. Everyone at our party was happy! Thanks for your recipe.

  3. Great comibination! I think I would probably be able to have at least 3 slices in a row. :)

Leave a Reply

Your email address will not be published. Required fields are marked *