Easy Ice Cream Tiramisu Cake Recipe
Ridiculously easy and incredibly yummy. Ice cream tiramisu cake. Make three, serve one and save two for yourself!
Some of the family is coming over for dinner and a Red Sox World Series game tonight (Game 4). I have been mulling the menu over and over. One thing is for sure -- I want an ice cream dessert of some kind. Lo and behold, the Pioneer Woman (Ree Drummond) is making not one but three types of frozen desserts!! One is right up my alley -- Ice Cream Tiramisu Cake. Let's do it!
For starters, I cannot find a frozen vanilla pound cake anywhere in Peterborough, NH, but I can find a chocolate and vanilla sliced pound cake in the bakery section of my grocery. So assembly will be a little different, but it will work. Second, I do not have enough pound cake for 4 layers, so I will do three. That's about the only variance. We did splash a little more Kahlua on the cake, I crumbled some Brownie Brittle on the top, and had I thought about it, I would have had some whipped cream and Hershey's syrup to just push it all over the top. This is an amazingly simple yet tasty dessert. Gonna make one or two more and have them in the freezer at the ready. I would guess they will last 6 months or more frozen. Unexpected company? Last minute dinner party? Midnight munchies? No problem, take one of these from your freezer and just say, "you're welcome"!!
INGREDIENTS:
- (1) frozen vanilla pound cake, defrosted for 10 minutes and sliced length-wise. or one chocolate and vanilla (any flavor) pound cake from the bakery, sliced into pieces
- 8 TBSP. or so of Kahlua or other coffee brandy
- (1) quart slightly defrosted coffee ice cream
- (1) quart slightly defrosted vanilla ice cream
- (1) quart slightly defrosted chocolate ice cream
- 3 TBSP. of ground espresso beans and 6 TBSP. of finely grated semi-sweet chocolate, mixed together
A simple ingredient list of pre-made pound cake, Kahlua, ice cream, shaved semi-sweet chocolate and ground espresso beans combine for the best 10 minute dessert ever! Drench that cake in enough Kahlua to taste it, 2 - 3 TBSP. per layer!!
Line a loaf pan with plastic wrap and arrange the slices of pound cake on the bottom. Sprinkle with 2 TBSP. or so of Kahlua. Scoop some softened coffee ice cream on top of the sponge cake and spread with an offset spatula. Sprinke the ice cream with the espresso bean/chocolate mixture and repeat layers. Pound cake, Kahlua, chocolate ice cream, espresso and chocolate stuff. Pound cake, Kahlua, vanilla ice cream and espresso/chocolate stuff. Wrap the plastic over the top of the whole thing and place in the freezer. It should look like this when you take it out and unwrap it.
Look, this is the easiest dessert ever, you should make (3) and keep two in your freezer for dessert emergencies! Though I did not, you can top with any combination of whipped cream, Hershey's syrup, caramel sauce, crumbled cookie, etc. Do it up. Super declicious. Thank you Ree Drummond!!