Gluten-Free Tiramisu Ice Cream Cake
This frozen dessert combines the classic flavors of tiramisu in an easy no-bake ice cream cake. Layers of espresso-soaked ladyfingers alternate with creamy vanilla bean ice cream, topped with a rich chocolate ganache and crunchy nuts. Perfect for entertaining or special occasions when you want an impressive dessert without the complexity of traditional tiramisu. The cake can be made well ahead of time and stored in the freezer until ready to serve.
Ingredients
- 6 ounces water
- 1 teaspoon Medaglia D'Oro Espresso Instant Coffee
- 24 lady finger cookies
- 1 ½ quarts good vanilla bean ice creamdairy-free vanilla ice cream1:1dairy-free
same flavor
- 2 tablespoons heavy cream
- 1 teaspoon light corn syrup
- ¼ cup semisweet chocolate chips
- 2 tablespoons chopped hazelnuts or sliced almonds
Instructions
- 1
Beat ice cream in stand mixer until soft and spreadable, about 3 minutes, or let sit at room temperature 15-20 minutes until softened
- 2
Double line 9x5 inch baking pan with plastic wrap, leaving excess hanging over sides
- 3
Combine espresso powder and water in microwave-safe measuring cup and heat 1-2 minutes until warmed
- 4
Reserve half tablespoon espresso for ganache and pour remaining into shallow bowl
- 5
Scoop one-third of soft ice cream into bottom of pan and smooth into even layer with spatula
- 6
Dip ladyfingers into espresso mixture one at a time, flipping quickly to soak both sides for just a second
- 7
Line bottom of pan with about 8 dipped ladyfingers
- 8
Top with one-third of remaining ice cream and smooth into even layer
- 9
Repeat ladyfinger and ice cream layers, then top with final layer of ladyfingers
- 10
Gently wiggle top cookies into ice cream and cover with excess plastic wrap
- 11
Freeze for 3 hours to overnight
- 12
Heat cream, remaining espresso, and corn syrup in microwave-safe bowl until steaming
- 13
Add chocolate chips and whisk until smooth
- 14
Refrigerate ganache for 15 minutes to cool
- 15
Invert frozen cake onto serving tray using plastic wrap to help lift from pan
- 16
Remove plastic wrap and transfer ganache to piping bag
- 17
Drizzle ganache over cake leaving space between lines
- 18
Quickly top with nuts before ganache sets
- 19
Freeze until ganache is set
Tips
Only dip ladyfingers in espresso for a second to prevent them from becoming too soggy and falling apart.
Let the cake sit at room temperature for a minute if it doesn't release easily from the pan when inverting.
Work quickly when adding nuts to the ganache so they stick before it sets completely.
Good to Know
Wrap tightly and store in freezer for up to 1 week.
Can be made 1-2 days ahead through step 10. Add ganache and nuts just before serving.
Let sit at room temperature 5-10 minutes before slicing for easier cutting.
Common Mistakes
Don't over-soak ladyfingers to avoid them breaking apart in the cake.
Don't let ice cream get too soft or layers will blend together.
Substitutions
Dairy-Free Swaps
same flavor
Gluten-Free Swaps
same texture
General Alternatives
FAQ
Can I use a different flavor of ice cream?
Yes, coffee or chocolate ice cream work beautifully and enhance the tiramisu flavor even more.
What if I don't have ladyfingers?
You can substitute with graham crackers or vanilla wafers, though the texture will be slightly different.
How long can this cake be frozen?
The cake will keep well in the freezer for up to one week when properly wrapped.