If you love classic Tiramisu and can’t resist the creamy chill of ice cream cake, then this Tiramisu Ice Cream Cake will absolutely steal your heart. It’s the perfect dessert mashup—layered, luscious, and luxuriously easy to make. With the iconic coffee-soaked ladyfingers, rich creamy ice cream, and a dusting of cocoa, this frozen dessert channels everything you love about the traditional Italian treat—with a refreshing twist.

Whether you’re entertaining guests or simply satisfying a sweet craving, this no-bake dessert will impress with minimal effort and maximum flavor.

Why You’ll Love This Tiramisu Ice Cream Cake

This dessert is for anyone who wants an easy showstopper with minimal baking skills required. It’s rich, creamy, and just the right amount of indulgent. Plus, it’s make-ahead friendly, which makes it ideal for holidays, birthdays, or a summer dinner party.

Perfect for:

• Tiramisu lovers looking for a chilled twist

• Summer parties or warm-weather gatherings

• Make-ahead dessert planners

• Anyone who wants to wow guests with minimal effort

Ingredients You’ll Need

Here’s your shopping list for this dreamy dessert:

• 1 pint (2 cups) vanilla or mascarpone-flavored ice cream (softened)

• 1 pint (2 cups) coffee ice cream (softened)

• 20–24 ladyfinger cookies (savoiardi)

• 1/2 cup strong brewed coffee, cooled

• 2 tablespoons coffee liqueur (like Kahlua) or espresso (optional but recommended)

• 2 tablespoons cocoa powder

• 1/4 cup mini chocolate chips or chocolate shavings (optional)

• Whipped cream, for topping

Pro Tip:

Softened ice cream should be scoopable but not melted. Let it sit at room temp for 5–10 minutes before using.

Kitchen Equipment You’ll Need

• Loaf pan or springform pan

• Parchment paper or plastic wrap

• Mixing bowl for coffee soak

• Spatula or spoon for layering

• Offset spatula (optional, for smoothing layers)

• Fine-mesh sieve for dusting cocoa

• Freezer space (make sure your pan fits flat!)

How to Make Tiramisu Ice Cream Cake

This dessert comes together in three simple steps: soak, layer, and freeze. Here’s how to make it:

🔹 Step 1: Prep the Coffee Soak

• In a shallow bowl, mix the brewed coffee with coffee liqueur or espresso.

• Quickly dip each ladyfinger into the mixture. Don’t soak—just a quick dunk to avoid soggy layers.

🔹 Step 2: Assemble the Layers

• Line a loaf pan or springform pan with parchment paper or plastic wrap.

• Layer dipped ladyfingers on the bottom of the pan.

• Spread softened coffee ice cream evenly over the ladyfingers.

• Add a second layer of dipped ladyfingers.

• Spread vanilla or mascarpone ice cream on top, smoothing with a spatula.

• Dust with cocoa powder and sprinkle chocolate chips or shavings (if using).

🔹 Step 3: Freeze & Serve

• Cover tightly with plastic wrap or foil.

• Freeze for at least 4 hours, preferably overnight.

• Before serving, let the cake sit at room temp for 10 minutes to soften slightly.

• Slice with a warm knife and serve with whipped cream and extra cocoa powder, if desired.

Tips for Success

• Choose good-quality ice cream: The better the base, the better the flavor. Try mascarpone-flavored ice cream for a truly authentic tiramisu taste.

• Don’t oversoak the ladyfingers: A quick dip keeps them tender but not mushy.

• Use a springform pan: For clean edges and easy unmolding.

• Freeze between layers: If your ice cream is too soft, freeze each layer for 15–20 minutes before adding the next.

• Customize the topping: Add a drizzle of melted chocolate or sprinkle with crushed biscotti for extra texture.

Flavor Variations and Substitutions

Make this recipe your own with fun and tasty twists:

• Chocolate Lovers’ Version: Swap vanilla ice cream for chocolate and add a layer of chocolate ganache before the final freeze.

• Boozy Boost: Add a splash of rum or amaretto to the coffee soak.

• Nutty Crunch: Add crushed toasted hazelnuts or almonds between layers.

• Fruit Fusion: Add a layer of sliced strawberries or raspberries for a refreshing contrast.

Storage Tips

Once assembled and frozen, this cake can be stored in the freezer for up to 2 weeks.

To store leftovers:

• Wrap individual slices tightly in plastic wrap and store in an airtight container.

• Let thaw for a few minutes before enjoying again.

What to Serve With Tiramisu Ice Cream Cake

This cake is a dessert star on its own, but it pairs beautifully with a few accompaniments:

Drink Pairings:

• Espresso or a cappuccino

• Dessert wine like Vin Santo or Moscato

• A small glass of Kahlua or Bailey’s on ice

• Affogato-style: Pour a shot of hot espresso over a slice!

Other Dessert Pairings:

• Biscotti or amaretti cookies for a crunchy contrast

• Fresh berries or berry compote

• A scoop of gelato for a dessert duo

Frequently Asked Questions

Q: Can I make this cake dairy-free?
A: Yes! Use dairy-free ice cream (like coconut or almond-based) and check that your ladyfingers and whipped cream alternatives are also dairy-free.

Q: Can I use homemade ladyfingers?
A: Absolutely! Just make sure they’re firm enough to hold their shape after dipping in coffee.

Q: How do I get clean slices?
A: Use a sharp knife warmed under hot water and wiped dry between slices. This helps you cut through the frozen layers smoothly.

Q: What if I don’t like coffee?
A: Try soaking the ladyfingers in hot chocolate or vanilla-flavored milk instead. You can also omit the coffee ice cream and use all vanilla.

Share the Sweetness

If this Tiramisu Ice Cream Cake brought joy to your kitchen, share it with friends and family—because dessert is even sweeter when it’s shared! Don’t forget to subscribe to the blog for more easy, elegant recipes that bring the wow factor without the stress.

Buon appetito and happy freezing! 🍨🇮🇹✨