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Ladyfinger ice cream cake


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  • 2 pkg. (3 oz each) ladyfingers, split
  • 3 cups vanilla ice cream, softened
  • 1 jar (16 oz) hot fudge ice cream topping
  • 1 pkg. (8 oz) toffee bits
  • 3 cups chocolate ice cream, softened
  • 3 cups coffee ice cream, softened


Servings 16


Step 1

Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.

Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze 20 mins. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.

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