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Tiramisu Ice Cream Cake


  • 1¼ cups (375 mL) angel food cake mix
  • ½ cup (125 mL) water
  • 3 cups (750 mL) Coffee Ice Cream
  • ¼ cup (50 mL) coffee flavored liqueur, divided
  • 2 oz (60 g) semisweet chocolate, shaved and divided


  1. Preheat the oven to 350°F (180°C). Combine the angel food cake mix and water, then pour the batter into the assembled Ice Cream Cake Pan. Bake for 30–35 minutes, or until a cake tester inserted in the center comes out clean.
  2. Let the cake cool completely, then slice the cake into 1” (2.5-cm) thick layers. Reserve two of the layers for the ice cream cake, and save the scraps for another use.
  3. Place one layer of the cake into the base of the Ice Cream Cake Pan and baste with 2 tbsp (30 mL) of the liqueur. Place 1½ cups (375 mL) of the ice cream on top of the cake and spread evenly. Sprinkle with ¼ cup (50 mL) of the chocolate shavings. Repeat with another layer of the remaining cake, liqueur, ice cream, and chocolate.
  4. Cover and freeze the assembled cake for at least 4 hours, or until the ice cream is firm.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 220, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 27 g, Sugars 22 g, Protein 3 g

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