Ice Cream Tiramisu Cake
Ice Cream Tiramisu Cake might be just the dessert you are searching for. This recipe serves 12 and costs $3.16 per serving. Watching your figure? This dairy free recipe has 1746 calories, 31g of protein, and 23g of fat per serving. 189 people were impressed by this recipe. A mixture of coffee liqueur, white sugar, ground coffee beans, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather pricey recipe for fans of Mediterranean food. It is brought to you by Allrecipes. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 3 hours. With a spoonacular score of 85%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Tiramisu Ice Cream Cake, Tiramisu Ice Cream, and Tiramisu Ice Cream.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
1/3 cup coffee flavored liqueur
1 1/2 cups brewed espresso
1/4 cup finely ground espresso beans
2 pints coffee ice cream
1 (9 inch) sponge cake
2/3 cup water
1 cup white sugar
Equipment:
sauce pan
hand mixer
Cooking instruction summary:
In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely. Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes. Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm. Kitchen-Friendly View
Step by step:
1. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur.
2. Let cool completely.
3. Split the sponge cake in half horizontally to make two layers.
4. Place bottom layer in a serving dish.
5. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable.
6. Spread over bottom cake layer.
7. Place the top cake layer over the ice cream.
8. Brush with remaining coffee syrup.
9. Place in freezer 30 minutes.
10. Beat the coffee ice cream until spreadable.
11. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
Nutrition Information:
covered percent of daily need
