Tiramisu Ice Cream Cake is a summer classic all grown up and made quick and easy with store bought frozen pound cake, coffee liqueur, and your favorite ice cream — chocolate and coffee, of course!
Ice cream cakes can be such a disappointment. I get flashbacks to those birthday parties when the kids were too young to stay on their own… the parents would hang around, bored out of our wits, passing the time pigging out on the worst ice cream cakes imaginable. They all tasted the same, too, no matter what the flavor. I especially hated the industrial frosting that refused to melt. But when ice cream cake is done right, it can be awesome. I love to slice into it and see the pretty stripes, and I especially love the way the ice cream layer melts into the cake layer and you get that special slushy layer — the reason for ice cream cakes‘ very existance, if you ask me.
I decided to do a take on classic Italian tiramisu for this one. It’s is fun and easy thanks to frozen pound cake. Since the cake is frozen it’s easy to work with, I just turn it on its side and slice it into three long layers with a big knife.
You can assemble it right in the same tin it comes in, just line it with parchment or plastic so you can lift it out later to slice. The first layer of cake goes down, gets a shot of Kahlua, (2-4 Tablespoons) and then a layer of softened (chocolate) ice cream. Häagen-Dazs® of course. The next layer, more Kahlua, and then coffee ice cream. The top layer goes on and then after it’s had a chance to firm up again in the freezer, the final luxurious coating of whipped cream and mascarpone cheese goes on. Top with lots of chocolate shavings and you’ve got a masterpiece.
Tiramisu Ice Cream Cake
- Sarah Lee family sized frozen pound cake 16 ounces
- 12 Tbsp Kahlua
- 1 pint chocolate ice cream softened
- 1 pint coffee ice cream softened
- 3/4 cup heavy cream
- 5 Tbsp confectioner's sugar
- 1/2 tsp vanilla extract
- 8 ounces mascarpone cheese at room temperature
- chocolate shavings
- Remove the frozen cake from the tin and slice into three layers, Line the tin with a long sheet of plastic wrap or parchment, so you can lift the chilled cake out later to frost it.
- Put the first layer of cake, cut side up, back into the bottom of the tin. Drizzle 2-4 tablespoons of Kahlua onto the surface.
- Spread the chocolate ice cream evenly over the surface. Put the next layer of cake on top and press down with even pressure to get it on nice and securely. Douse it with the Kahlua. Spread the coffee ice cream evenly over the cake.
- Put on the final layer of cake, again cut side up, press down evenly, and drizzle with the Kahlua. Wrap the cake with plastic and put back in the freezer to harden, at least 2 hours or more.
- In the meantime, whip the cream until stiff peaks form. Add the sugar and vanilla after the cream starts to thicken. Fold in the --- room temperature! --- mascarpone cheese. Keep folding gently until it is fully incorporated.
- When the cake has fully hardened, remove it from the tin and place it on a plate or platter. Coat the top and sides of the cake liberally with the mascarpone cream frosting. Dust with lots of chocolate shavings.
- Put back in the freezer, uncovered, until ready to serve. If you are keeping the cake for more than a couple of hours, let the frosting harden a bit, and then cover as best you can with plastic.
- Serve straight from the freezer.
- This can be done in any number of ways, alcoholic or not. I think it would be really fun with brightly colored ice cream and sprinkles, or maybe do one for the kids and one for the adults.
- If you have a smelly freezer (I’m not judging) be sure you cover this with plastic if you intend to store it for any amount of time, or the cake will absorb the odors.
- It’s important that your mascarpone be at room temperature or it won’t fold into the whipped cream. If yours is cold, zap it for 15 seconds or so in the microwave and stir well.
- If you’d like to do a non-alcoholic Tiramisu, you can use coffee syrup in place of the Kahlua.
- I forgot to add lots of chocolate shavings to each layer, but I would do that next time.