With just 5 ingredients and a few hours in the freezer you can serve this elegant dessert at your next summer shindig. We used Alden’s Organic Vanilla Bean Ice Cream to make this easy (and delicious!) riff on classic tiramisu. The ice cream is so creamy, you don’t even miss the mascarpone!
4 cups Alden’s Organic Vanilla Bean Ice Cream (from a 1.5 qts container)*
14 crisp Italian lady fingers
1 ½ cups brewed espresso or strong coffee, warm
1 cup dark chocolate covered espresso beans, coarsely chopped, divided
Cocoa powder, for dusting (optional)
Line a 9 x 5 inch metal loaf pan with plastic wrap (allowing some of the wrap to hang over all 4 sides) and prepare a spot in your freezer for the loaf pan. Using the pan as your guide, trim the lady fingers (if needed) so they fit in two even layers in the prepared pan. Depending on the shape of your loaf pan, the second layer may require a few more lady fingers than the first.
Place the coffee in a shallow bowl and working quickly, dip 6 of the lady fingers into the espresso, turning so each side is soaked. Add the soaked lady fingers to the prepared pan, then top with 2 cups of Alden’s Organic Vanilla Bean Ice Cream. Smooth the ice cream out with an offset spatula. Add half of the chopped espresso beans, pressing down on them so that adhere to the ice cream.
Repeat the soaking of the lady fingers with the remaining wafers and espresso and create another layer on top of the chopped espresso beans. Top with the remaining ice cream, smooth with an offset spatula, then top with the remaining espresso beans. Cover the entire loaf pan tightly with plastic wrap, then place in the freezer for at least 8 hours, or preferably overnight.
When ready to serve, carefully run hot water around the edges of the pan to loosen the cake from the sides. Invert the pan onto a serving dish or cutting board and dust the top with cocoa powder. Cut into 1-inch slices and serve immediately. Store any leftover cake tightly wrapped in the freezer for up to 2 weeks.