Ice Cream Tiramisu

By mamacasma

As if tiramisu weren't already decadent, we've added dulce de leche ice cream to the mix. With a traditional ladyfinger base and loads of java flavor (thanks to coffee ice cream and liqueur as well as the standard brew), this frozen variation may be your new go-to version.

Ingredients

• 3 oz. bittersweet chocolate
• 18 soft ladyfinger halves
• 1/4 cup brewed coffee
• 1/4 cup coffee liqueur
• 1 pint coffee ice cream
• 1 1/2 cups whipped topping
• 1 pint dulce de leche ice cream
• Garnish: Chocolate Curls

Preparation

Step 1

1. Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.

2. Grate 3 oz bittersweet chocolate (1 cup).

3. Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.

4. Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.

5. Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping.

6. Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm.

7. A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.

8. Garnish with chocolate curls and cut in squares or freeze until serving.