Tiramisu Ice Cream Cake

Tiramisu Ice Cream Cake
Makes 12
Prep 30 m
Freeze overnight



  1. 1 of 4 Coat a 9-inch springform pan with nonstick cooking spray. Line side with wax paper.
  2. 2 of 4 Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter; press into bottom of pan. Freeze.
  3. 3 of 4 Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove pan from freezer; spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.
  4. 4 of 4 Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies.
Nutrition Information for Tiramisu Ice Cream Cake
Servings Per Recipe: 12
Per Serving: 6 g pro., 367 kcal cal., 20 g Fat, total, 40 g carb., 1 g fiber, 210 mg sodium, 112 mg chol., 13 g sat. fat