Ice Cream Tiramisu Recipe

Ingredients for Ice Cream Tiramisu

• Bittersweet Chocolate
• 36 ladyfingers
• 1/2 cup freshly brewed espresso
• 2 tablespoons coffee liqueur
• Coffee Ice Cream
• 3 cups whipped topping
• Dulce De Leche Ice Cream
• Chocolate curls (optional, for garnish)

How to Make Ice Cream Tiramisu

1. Line an 8-inch square pan with foil, leaving a 2-inch overhang on two sides.
2. In a small bowl, mix 1/2 cup freshly brewed espresso with 2 tablespoons of coffee liqueur.
3. Dip half of each of 18 ladyfingers into the espresso mixture, ensuring they are evenly moistened but not soggy. Arrange them closely together in the bottom of the prepared pan.
4. In a large bowl, gently soften 2 cups of coffee ice cream until smooth and spreadable. Do not melt completely.
5. Spread the softened coffee ice cream evenly over the ladyfingers. Sprinkle with 1/2 cup of grated semi-sweet chocolate and 1 1/2 cups of whipped topping.
6. Cover the pan tightly with foil and freeze for 30 minutes.
7. Repeat layers using the remaining 18 ladyfingers (dipped in espresso mixture), 2 cups of softened dulce de leche ice cream, the remaining 1/2 cup grated semi-sweet chocolate, and the remaining 1 1/2 cups of whipped topping.
8. Cover tightly with foil and freeze for at least 3 hours, or until completely firm.
9. 30 minutes before serving, transfer the Ice Cream Tiramisu to the refrigerator to soften slightly.
10. To serve, carefully fold back the foil overhang. Loosen the edges of the tiramisu from the pan using a thin knife.
11. Holding the foil, gently lift the tiramisu from the pan and invert it onto a serving dish.
12. Garnish with chocolate curls (optional) and cut into squares. Serve immediately or return to the freezer until ready to serve.