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Ice Cream tiramisu


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Ice Cream tiramisu 0 Picture


  • 3 oz bittersweet chocolate
  • 18 soft ladyfinger halves
  • 1/4 cup brewed coffe
  • 1/4 cup coffee liquor
  • 1 pint coffee ice cream
  • 1 1/2 cups whipped topping
  • 1 pint dulce de leche ice cream
  • chocolate curls



Step 1

Line an 8 inch square pan with non stick foil, leaving a 2 inch overhang on two sides.
Grate 3 oz bittersweet chocolate (1 cup). Arrange 18 soft ladyfinger halves on bottom of pan, slightly over lapping. Mix 1/4 cup each brewed coffe and coffe liquor in a small bowl; brush the ladyfingers with half. Place 1 pint of coffee ice cream in large bowl; stir until smooth but not melted. SPread ovr ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping. Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm. A half hour before serving, place in refrigerator to soften slightly. Peel offf foil; place on serving plate. Garnish with chocolate curls and cut into squares or freeze until serving.

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