Tiramisu Ice Cream Cake

This recipe is one that I have converted from an old cookbook written by Ian Parmenter. Some of you may remember Ian Parmenter – he was was a common sight on our television screens in the 1990’s as chef and host of the show ‘Consuming Passions’
This recipe is in the back of  a little book he put together called “L-Plates, Learn to cook the food you love to eat”
My sister-in-law gave it to my husband (then boyfriend!) not long after he moved out of home. And it has served him (and I) well.

But I digress! The recipe is easy to make and looks quite beautfiul when dressed with berries and chocolate shavings. Lovely to enjoy at Christmas time in Australia when the weather is hot. It is quite decadent so small serves are suggested, and it is not very child friendly – with both coffee and alochol in the list of ingredients. You can substitute the cream for marscopone cheese if you like – but this would give a much richer result. To be honest, I think the the cream is just fine for this ice-cream version. The flavour of the Tiramisu is honoured but the cream makes it a bit lighter.

One of the best things about this dessert is that it can be made in advance. Make sure you have it covered to prevent freezer burn and you can make it several days or even a week ahead of when you need it – perfect for Christmas or New Year entertaining when you don’t want to be stuck in the kitchen all day.
I use a pasty brush to cover the sponge biscuits with the coffee, just paint it on. You can buy the sponge fingers in the supermarket, often in the international food section, or at Christmas time sometimes in a separate display at the end of an aisle.


Tiramisu Ice Cream Cake
Prep Time
Total Time
Recipe type: Desserts
Serves: 8-10
  • 125ml (1/2 cup) black coffee - cooled (either made from instant coffee or use freshly brewed - fresh is best)
  • 2 Tbsp Tia Maria liqueur
  • 395g tin sweetened condensed milk
  • 600g cream
  • 65g (1/4 cup) milk
  • 1 packet sponge finger biscuits (also known as lady fingers or savoiardi)
  1. Line one 20cm x 20cm square cake tin with glad wrap OR line two loaf pans with cling wrap. Make sure the cling wrap extends a long way over the sides for easy removal once frozen.
  2. Combine coffee and Tia Maria in a mug and set aside.
  3. Place butterfly into mixer bow and add sweetened condsensed milk and cream. Beat for 2 minutes speed 4 until thick. Add HALF of the coffee mixture and combine at speed 3 for a further 20 seconds.
  4. Add milk to the remaining coffee mixture.
  5. Pour ⅓ of the cream mixture into your prepared pan. Brush sponge fingers with remaining coffee/milk mixture and place in a layer over the cream. Add another layer of cream, followed by another layer of sponge biscuits and a final layer of cream.
  6. Cover and freeze until set.
I use two silicone loaf forms to make this dessert. Not only does it provide me with two desserts, which is handy at Christmas time, but the silicone forms also make it much easier to remove the frozen cakes.


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