Tiramisu Ice Cream Cake Recipe

Ice Cream:

1. In the bowl of a mixer fitted with a whisk attachment, beat the heavy cream for 3 to 4 minutes until stiff peaks form.

2. In another bowl, stir together the iced coffee and condensed milk. Pour the coffee mixture into the whipped cream a little at a time, gently folding it into the whipped cream until all of the coffee mixtures has been added.

3. Pour the ice cream base into a container, then freeze for at least 3 hours or up to a week.

4. Heat the ¼ cup and 2 tablespoons of heavy cream on the stove until it’s scalding hot.

5. Pour the heavy cream over the chocolate chips, then stir until the chocolate is completely melted. Let the ganache cool for 5 minutes.

6. Slice the pound cake in half lengthwise, then spread ⅓ of the ganache over the bottom layer of cake. Spread the ice cream over the ganache, creating a smooth, even layer.

7. Let the ice cream sit at room temperature for a few minutes to reach a spreadable consistency.

8. Place the cake and ice cream layer in the freezer for 1 hour until it’s frozen solid.

9. Remove from the freezer, then spread with another ⅓ of the ganache. Place the second cake layer on top.

10. Freeze for 30 minutes.

11. Microwave the remaining ganache for 10 seconds until it reaches a pourable consistency.

12. Remove the cake from the freezer, then pour the remaining ganache over the top, spreading to coat the top evenly.

13. Place the cake back into the freezer for 15 to 20 minutes until the ganache sets up.

Garnishes:

1. Beat the heavy cream with a mixer for 3 to 4 minutes until stiff peaks form. Add the sugar, then beat for 30 more seconds.

2. Place the whipped cream into a large piping bag fitted with a star tip, then pipe a design on top of the cake.

3. Warm the chocolate bar in a warm spot until a finger leaves a print when the surface of the chocolate is touched.

4. Using a vegetable peeler, shave off chocolate curls on top on the whipped cream.

5. Serve cold, and enjoy!