It’s so easy to make an already delicious dessert even better – just add some ice cream, crunchy pecans, and generous drizzles of caramel & chocolate to create this Turtle Tiramisu Ice Cream Cake!
I have been on a serious ice cream kick, lately.
It’s not exactly out of the ordinary for me – I’ve been a frozen dairy fan from the moment I could eat solid foods. Whether it’s store-bought, homemade, gelato, frozen yogurt, in a cone, or in a bowl, I’m always ready and willing to grab a spoon and dig in.
This dessert is almost as easy to prepare as simply scooping the ice cream straight from of the container.
Except that it’s a little bit fancier, a little bit tastier, and a lot more of a unique way of serving ice cream! The lucky folks who get to enjoy it will think you slaved over it!
Tiramisu is one of my very favorite desserts, in spite of the fact that I’ve never made a traditional version of it myself.
Well, that’s only a half-truth. I made a mousse version of it last Christmas, and I did try to make it once a few years ago…and I clearly had no idea what I was doing.
There is a distinct difference between the soft ladyfingers sold at the grocery stores and the hard Italian ones you can find on Amazon.
I learned the difference the hard way…which is usually the best way to learn your lesson.
Now, don’t be eyeing these photos thinking I’m somehow going to share another complicated dessert recipe just because ladyfingers are involved.
We are definitely not dealing with a traditional tiramisu. No mascarpone, here.
This recipe is soooooo easy, and really only takes four or five ingredients (mostly garnishes) besides the ice cream. It involves some simple dipping, layering, and sprinkling, a little patience, and it’s something you can throw together in the morning and have ready for dessert tonight!
I used turtle ice cream here – hence the name – but you could get away with using plain vanilla or chocolate, or my favorite Dulce de Leche ice cream.
The secret to turtle is in the toppings.
Chocolate chips. Georgia pecans. Caramel sauce. Super comforting, even on ice cream, right?
So why not take that perfect, delicious ice cream, add some rum and espresso-soaked ladyfingers and even more of the what’s already inside, and up that comfort food quotient?
You can slice it up like I’ve done here, but you’re more than welcome to just grab your ice cream scoop and spoon it up as if it was coming straight out of the carton.
The ladyfingers will be frozen-ish, but soft enough thanks to the espresso that they will lift right into the ice cream like a friendly hug.
You could also just eat it straight out of the pan, and no one would judge you.
…As long as you pass them a spoon, too.
More delicious ice cream dessert recipes!
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Easy Turtle Tiramisu Ice Cream Cake
- 1 ½ quarts Turtle Tracks ice cream or vanilla, chocolate, dulce de leche, slightly softened
- ½ cup espresso cooled
- 3 teaspoons dark rum optional
- 12 ladyfingers
- ½ cup pecan halves toasted and chopped
- ½ cup chocolate chips
- Caramel sauce for drizzling
- Chocolate sauce or ganache for drizzling
- Line the inside of an 8×8- or 9×9-inch baking pan with parchment paper or aluminum foil; set aside.
- Before the espresso cools, add 3 Tablespoons of ice cream and rum (if using) to it, mixing until the ice cream is completely melted. Set aside to cool.
- Dip the ladyfingers into the cooled espresso one at a time for about 8-10 seconds, then arrange them side by side in the bottom of the prepared pan.
- Place the remaining ice cream into the bowl of an electric mixer and beat with a paddle attachment until softened slightly, 1-2 minutes. Carefully spread the ice cream over the ladyfingers to form a smooth surface.
- Freeze the cake until firm, 2-24 hours.
- When ready to serve, sprinkle chopped toasted pecans and chocolate chips over the ice cream. Drizzle caramel and chocolate sauces on top. Serve in slices or scooped into bowls like standard ice cream.
FOR THIS RECIPE, I RECOMMEND…
Courtney Buteau says
This looks beyond yummy and like a perfect dessert to serve to a crowd. And super easy to make! I’m always up for making non-intimidating food, thanks for sharing! #client