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Coffee and Ice Cream: A Match Made in Dessert Heaven

Tiramisu Ice Cream Cake


  • Plastic wrap or parchment paper
  • 3 shots of brewed espresso (about 1.7 fl. oz. each)
  • 1/4 cup coffee liqueur, brandy or dark rum
  • 1 package (3 to 3-1/2 oz.) soft ladyfingers
  • 1 carton (1.5 quarts) vanilla bean ice cream, softened
  • 3/4 cup dark chocolate morsels, chopped, divided
  • 2 to 3 tablespoons baking cocoa


1) Line an 8-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.

2) Combine espresso and liqueur in a shallow dish. Dip (don't soak) one-third of ladyfingers into mixture and place in bottom of prepared pan. Layer one-third of ice cream over top; sprinkle with 1/4 cup morsels. Repeat layers 2 more times.

3) Fold plastic wrap overhang over top of cake and freeze overnight. To serve, lift cake from pan using plastic wrap overhang. Remove plastic wrap. Dust top of cake with cocoa powder. Slice into 1-inch slices.

Café au Lait Ice Cream


  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1 café au lait or coffee with steamed milk (about 6.1 fl. oz.)
  • 1/3 cup dark chocolate morsels, chopped (optional)


1) Heat milk and heavy cream in medium saucepan over medium heat just until hot (do not boil). Remove from heat.

2) Beat egg yolks, sugar and salt in large mixer bowl until well combined. Very slowly beat in the milk mixture until combined.

3) Pour mixture back into saucepan; heat over medium-low heat, stirring frequently, until the mixture reaches 160° F. This should take about 12 minutes. Do not boil. Stir in coffee. Place mixture in refrigerator for 1 hour or until cool.

4) Pour mixture into an ice cream maker and freeze according to manufacturer's directions. During the last few minutes of churning, add the chopped morsels.

5) Serve immediately for a soft-serve texture or transfer to a covered container and freeze for a firmer texture.

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