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I love baking and eating dessert. What I don’t love is the oven heating up my house on already hot days. Now that summer is here, It is time for some no bake dessert options. One of the easiest and most popular types of no bake dessert is an ice cream cake. By starting with a simple base of vanilla ice cream like Blue Bunny, I can dress it up any way I like depending on what I am craving at the moment or what ingredients I have on hand. Yesterday I made a Tiramisu Ice Cream cake by adding a few ingredients I already had around the house, and freezing for a few hours.
To make an ice cream cake you need to start with softened, but not liquid, vanilla ice cream. I have no patience so I let my ice cream hang out in the oven while I preheated the oven to make lunch. You will need three cups of ice cream, and the rest can return to the freezer for another day.While the ice cream is softening gather the other needed ingredients: a box of vanilla wafers (i ended up using about 40), a cold cup of strong coffee (mine was leftover from the morning), and about 2 tablespoons of cocoa powder. You will also need a container of whipped cream, but I pulled that out to soften when I put the cake in the freezer the first time. You will also need a parchment/wax paper lined loaf pan.
This cake is all about layering. Dip the wafers into the coffee and lay flat on the bottom of your lined loaf pan, covering the bottom the best you can. I used 10 wafers for this layer. Using a spoon, smooth out 1 1/2 cups of the softened ice cream over the coffee soaked wafers, and sprinkle withe cocoa powder before adding another layer of coffee soaked wafers (I used 15 wafers the 2nd layer), 1 1/2 cups of ice cream, and cocoa powder. Finish of this step of layers by adding a third and final layer of coffee soaked wafers.
Now pop the cake in the freezer for 2-3 hours to harden. This is the point where I pull out the whipped cream to soften up. Waiting those 2-3 hours is the hardest part. I went outside and played in the pool with the boys to stop from stalking the freezer to see if it was time yet. Once 2-3 hours is up, pull the cake out of the freezer and slowly peel away the parchment/wax paper. I used a spatula but you could also use a butter knife or icing knife to smooth the softened whipped cream on the sides and top of the ice cream cake before returning it to the oven for another 1-2 hours to finish freezing. I dust the top with a little more cocoa powder before slicing and serving, and voila! You have a simple tiramisu ice cream cake to help cool down!
I found the Blue Bunny Ice Cream at my local Walmart, right in the freezer section with the ice cream. Blue Bunny often have demos with samples and great tips on how to maximize your ice cream experience, There are demos coming in July where Blue Bunny will be partnering with Chips Ahoy. You can check out the store lists here to see if a demo is coming to your area!
- appx 40 vanilla wafers
- 1 cup cold, strong coffee
- 3 cups softened vanilla ice cream
- 2 tablespoons cocoa powder
- 3 cups whipped cream
- Line a loaf pan with parchment paper. Dip vanilla wafers in coffee and line bottom of loaf pan. Spread 1½ cups of the vanilla ice cream on top of the wafers, and sprinkle ice cream with cocoa powder.
- Repeat layering coffee dipped wafers, ice cream, and cocoa. Top with a final layer of coffee dipped wafers. Freeze for 2-3 hours.
- Slowly pull the parchment paper from the ice cream cake, and place on a plate. Cover the cake with softened whipped cream. Sprinkle with cocoa, and return to freezer for 1-2 more hours.
- Remove from freezer, cut, and enjoy!