Tiramisu Ice Cream Cake

For those of you who love the creamy, coffee, sponginess of tiramisu, you'll love it more with ice cream.


  • 3/4 cup heavy cream
  • 1 chocolate bar
  • 4 slices castella (Japanese sponge cake)
  • 1/2 package (4 ounces) cream cheese
  • 1 cup vanilla ice cream
  • 1/4 cup walnuts
  • Cocoa powder
  • Coffee syrup:
  • 2 tablespoons instant coffee powder
  • 1/3 cup hot water


  1. Mix together the ingredients for the coffee syrup.
  2. Whisk the heavy cream for 8 minutes, then transfer to a piping bag with a flat metal tip.
  3. Melt the chocolate bar over a hot water bath.
  4. Cut off one side of a milk carton, and staple the opened end to keep it in place.
  5. Place the sponge cake inside. Brush the cake with half of the coffee syrup and allow it to soak in.
  6. In a blender, add cream cheese and vanilla ice cream. Blend until combined.
  7. Pour half of the ice cream mixture into the milk carton mold, sprinkle with walnuts, then drizzle with melted chocolate. Pipe a layer of the cream on top.
  8. Repeat layers, starting with sponge cake and ending with cream. Refrigerate for about 3 hours until set.
  9. Liberally sprinkle cocoa powder on top, then cut into slices.