Ice Cream Tiramisu Cake

Ice Cream Tiramisu Cake

6 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    3 h
Recipe by  Anonymous

“Sponge cake is soaked in coffee syrup then layered with coffee and espresso ice creams for an elegant, frozen dessert.”

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Adjust Servings

Original recipe yields 12 servings



  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. Let cool completely.
  2. 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.
  3. 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.

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Reviews (6)

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This desert is awesome! It is not however for the timid! If you're a java junkie like me, welcome to heaven! Caution, do not eat this desert if you plan to sleep in the next 4-6 hours! It's not going to happen! One change I like to make is to not finely grind the espresso as suggested, but rather leave it chunky. You might also want to sprinkle a few espresso beans on top for the ultimate java junkie desert! Next time you go the the grocery store, check out all the new coffee/espresso ice creams & find which one you'd like best in this desert!



I love coffee and this recipe is perfect! :)



I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional looking (and weaker coffee tasting) tiramisu icecream cake. Since I didnt make this exact cake, I gave it a rating equal to what it currently is at (4.5) to avoid changing the rating. I used the recipe for the coffee syrup, but instead of a sponge cake, I used the traditional ladyfinger cookies. I also used about 1 litre of Chapmans brand cappucino frozen yogurt (a healthier option), and another of vanilla, layering them. I assembled it in a springform pan, wrapped in waxpaper, to keep it upright and prevent leakage. I then shaved a bar of room-temperature dark chocolate overtop, using a potato peeler (some recipes said to freeze the bar, but that just made it flakey rather than nice long peels). Thanks for the awesome idea!

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Amount Per Serving (12 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 62.7 g
  • 20%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 325 mg
  • 13%

Based on a 2,000 calorie diet



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Chocolate Chip Cookie Ice Cream Cake


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Brownie Ice Cream Cake