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!
My tiramisu ice cream cake pleases kids of all ages!
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 slushyย layer —ย the reason for ice cream cakes‘ very existance, if you ask me.
This easy no bake dessert is a take on classic Italian tiramisu
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.
How to make an ice cream cake with store bought frozen pound cake
- 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. Hรคagen-Dazsยฎ 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.
Fresh out of mascarpone cheese?
You can make your own, get all the details in my How to Make Homemade Mascarpone Cheese.
Tiramisu Ice Cream Cake
Ingredients
- 16 ounce Sarah Lee family sized frozen pound cake
- 12 Tbsp Kahlua
- 1 pint chocolate ice cream, softened
- 1 pint coffee ice cream, softened
topping
- 3/4 cup heavy cream
- 5 Tbsp confectioner's sugar
- 1/2 tsp vanilla extract
- 8 ounces mascarpone cheese, at room temperature
- chocolate shavings
Instructions
- 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.
Notes
- This can be done in any number of ways, alcoholic or not.ย 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.ย 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.
OMG!! Give me a slice, or two!!
My tiramisu loving oldest and I would be fighting over the last slice! What a phenomenal creation, Sue!
We had a little bit of fisticuffs here too Liz ๐
Tiramisu is my husbands favorite dessert ever, so I know he will flip over this ice cream cake, Sue! This looks a billion times better than the ice cream cakes of my youth! Can’t wait to make this and surprise the hubster! Pinned! Cheers, friend – to a weekend as fabulous as this cake!
Absolutely perfect grown up ice cream cake Sue! On my list for summer parties!
Such a beautiful cake, Sue, and the pictures are just stunning! I remember those terrible ice cream cakes when we were kids. We thought they were fantastic but I can remember the taste now and they were awful, lol.
I love the ease of making this. It will be fun for special occasions.
Thanks Robyn, hopefully this will help us erase those hauntingly terrible cake memories…
Mind blown and so easy too!
My husband would love this, as he is tiramisu obsessed ever since we went to Rome.
I love that this recipe is mostly assembly – it’s so easy, and it sounds like the perfect summertime entertaining dessert!
This really does sound (and look) like a masterpiece! I had the same experience with ice cream cakes as a kid… I was never a picky eater, but I just did not understand them. They really did all taste the same, too! This one looks like a total ice-cream-cake game changer. I mean, you can’t really go wrong with tiramisu flavors, haagen dazs ice cream, and pound cake! ๐
I agree, it’s hard to mess up tiramisu, thanks Willow!
This sounds phenomenal. I am literally begging you to be my next door neighbor.