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!
Line the inside of an 8x8- or 9x9-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.