I tried this yummy recipe from
Taste.com.au. I thought I would share it with you all.
This ice-cream is an impressive crowd-pleaser, yet it is so simple and easy to make.
Preparation Time
20 minutes
Cooking Time
240 minutes
Ingredients (serves 10)
1 cup (250ml) strong black coffee, cooled
1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria)
2 litres good quality vanilla ice cream, softened
4 x 30g Flake chocolate bars, crumbled
18 sponge finger biscuits
Method
Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.
Soften ice cream, and divide evenly between 2 bowls. Don't allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.
Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.
Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.
To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve.
Notes
You need a tin that will hold 2 litres. A square cake tin is suitable.
When they say not to let the ice cream melt completely - they mean it. When you add the coffee mixture and the chocolate to the ice cream the ice cream melts a lot. We had to refreeze it after this step. If the ice cream is to soft the biscuits will just all sink to the bottom.
I also used Lite ice cream to lower the fat a bit- don't tell my family
.
Tiramisu Ice Cream Cake
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