For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Tiramisu Ice Cream Icebox Cake

Tiramisu Ice Cream Icebox Cake
downloadEmail This Post
Tiramisu Ice Cream Icebox Cake

Prep: 15 minutes plus cooling and freezing • Serves: 10

1 Best Yet® French vanilla coffee single serve cups
2 cups Best Yet® Dutch chocolate ice cream
20 (2-inch) square shortbread cookies
2 cups Best Yet® coffee ice cream
2 cups Best Yet® French vanilla ice cream
1 tablespoon Best Yet® unsweetened cocoa powder
Nonstick cooking spray

1. Line 9 x 5-inch loaf pan with parchment paper so that paper extends about 2 inches over sides of pan; spray with cooking spray. Brew coffee with 1 cup water; cool 15 minutes.

2. Spread chocolate ice cream in bottom of prepared pan. Dip 10 cookies, 1 at a time, into brewed coffee to coat; lay flat over chocolate ice cream, breaking to fit, if necessary. Carefully spread coffee ice cream over cookies; dip remaining 10 cookies into brewed coffee to coat and lay flat over coffee ice cream, breaking to fit, if necessary. Carefully spread vanilla ice cream over cookies; dust with cocoa powder. Freeze cake at least 5 hours or up to overnight.

3. Using overhanging sides of parchment paper, transfer cake to cutting board; remove paper and carefully cut crosswise into 10 slices. Serve immediately or freeze in an airtight container up to 1 month.


Approximate nutritional values per serving (1 slice):
393 Calories, 23g Fat (14g Saturated), 89mg Cholesterol, 186mg Sodium,
42g Carbohydrates, 1g Fiber, 25g Sugars, 25g Added Sugars, 5g Protein

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube