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How do you make an already delicious dessert even better? Add a few more ingredients and turn it into a twisted frozen classic – Turtle Ice Cream Tiramisu!
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 must confess…I’m a bit of an ice cream snob.
Meaning I like to know what’s inside. And I’m not talking fudge swirls.
Mayfield® ice cream, an iconic Southeastern brand since 1923, uses fresh cream from their own cattle that are given no artificial growth hormones. In a world of food where everything is questionable, even with ingredient labels, I love to see companies like Mayfield calling out important facts like that.
The difference between Mayfield’s processes and their competitors all comes out in their flavors. Sure, you can find multiple versions of Moose Tracks and Turtle Tracks on the frozen food aisle, but you’d be hard-pressed to find a brand as rich, creamy, and full of those authentic Southern flavors you love, created through time-honored processes.
Southern to the core, Mayfield considers their consumers their family, and they love hearing feedback about how they can help create those special moments. As a Mayfield Flavor Fan, reaching out to them is even easier. As an added bonus of being part of the fam, you’re the first to know about exciting new flavors, to receive special offers, and to share them with the people you love.
You know…Georgia pecans. Caramel sauce. Super comforting, even in 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.
- 1 (1.5 quart) container Turtle Tracks ice cream (Recommended: Mayfield)
- 1/2 cup espresso
- 3 teaspoons dark rum (optional)
- 12 ladyfingers
- 1/2 cup pecan halves, chopped
- 1/2 cup chocolate chips
- Caramel sauce, for drizzling
- Chocolate sauce or ganache, for drizzling
- Melt 3 Tablespoons of ice cream into the espresso, mix in the rum if desired, and chill. Dip the ladyfingers into the espresso one at a time (about 8-10 seconds each) and arrange them side by side in the bottom of an 8-by-8-inch baking 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 over the ladyfingers to form a smooth surface. Freeze until firm, 2-24 hours.
- When ready to serve, sprinkle chopped 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. Enjoy!
FOR THIS RECIPE, I RECOMMEND…
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