Tiramisu Ice Cream Cake Recipe

4.58 from 7 reviews

An ice cream cake version of everyone's favorite Italian dessert made with homemade ice cream.

Prep Time45

Bake Time10

Freezing Time5

Total Time5 55

Servings:16 servings

Combine 12 oz whole milk, 8 oz granulated sugar½ vanilla bean and ⅛ teaspoon table salt in a small saucepan. Heat the milk mixture over medium high heat until scalding hot. Whisk 6 large egg yolks in a mixing bowl.
When the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook until the custard coats the back of a spatula or wooden spoon.
Remove from the heat and strain into a bowl. Add 16 oz Mascarpone Cheese. Gently whisk until the Mascarpone is melted into the base. Cover the bowl and refrigerate until very cold. At least 4-5 hours or overnight. Freeze according to the directions for your ice cream maker.

While the ice cream is running in the machine, assemble your other ingredients.
Heat 6 oz water, 6 oz granulated sugar¼ cup instant espresso powder in a small pan until the sugar and espresso powder are dissolved. Remove from the heat and mix in 6 oz Marsala wine.
Dip the lady fingers, a couple at a time, into the coffee mixture, give them a few seconds to absorb some of the liquid. Fit the biscuits in 2 rows of 7 into the bottom of a 9"x9" square baking pan.
As soon as the ice cream is finished running, scoop 1/2 the ice cream over the biscuits and smooth to an even layer. Repeat with remaining biscuits and ice cream. Smooth the top and cover tightly with plastic wrap.
Freeze several hours or overnight until the ice cream is frozen solid. Before serving, sprinkle the top with a layer of cocoa powder. The Tiramisu tastes best if left to soften at room temperature for 10 minutes or so before serving.