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+ servings
Italian Ice Cream Cake
Prep Time
10 mins
Freezing Time
4 hrs
A delicious spin on a classic and perfect for a hot summer day.
Course: Dessert
Cuisine: Italian
Keyword: ice cream cake, italian dessert
Servings: 9
Author: Jackie
  • 2 pints San Bernardo Tiramisu Ice Cream softened
  • 1 pint Cannoli Ice Cream softened
  • 2 packages Lady Finger Cookies
  • 1 cup coffee strongly brewed
  • 1 tablespoon unsweetened cocoa powder.
  1. Soften San Bernardo ice cream for 10-15 minutes before making.

  2. Evenly spread first pint of ice cream in the bottom of a 9x9” pan.
  3. Pour coffee into a shallow bowl. One at a time, dip the ladyfingers in the coffee until soaked but not soggy then arrange over the softened ice cream.
  4. Spread next pint of ice cream over the soaked ladyfingers. Repeat dipping and arranging the cookies.
  5. Spread remaining pint of ice cream over soaked cookies. Lightly cover dish with plastic wrap and freeze for 4 hours. When ready to serve, sift with cocoa powder.