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No one will believe you didn’t fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessert—one cool, creamy slice at a time. —Barbara McCalley, Allison Park, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 slice (calculated without whipped cream) equals 365 calories, 16 g fat (8 g saturated fat), 57 mg cholesterol, 184 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Ladyfinger Ice Cream Cake in Taste of Home August/September 2010, p33
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 15, 2013 by charcooking
I just made this recipe last weekend, but I substituted homemade brownies (a 9'' x 13" pan full), with a little Kahula in them, for the ladyfingers. I used a 10 inch springform pan and cut the brownies to fit the bottom and lined the sides with about 1/2 inch brownie "sticks". I skipped the chocolate ice cream since the brownies were so "chocolatey" and used coffee in the first and third layers and vanilla in the middle. I also added a little Kahula to the hot fudge topping. The results were incredible and everyone absolutely loved it!
Reviewed on Feb. 20, 2013 by gwgates
We took ours out about 15 min. before cutting and used a very hot sharp knife to cut it. It was wonderful!
Reviewed on Feb. 16, 2013 by happylady13
I found the ladyfingers very hard to cut. They shattered. It was very expensive as I live in Canada and our costs are more than in the U.S. Haven't eaten it yet but I wouldn't do it again.
Reviewed on May. 30, 2012 by fyremom
Made this for my husband's birthday & it was great. He doesn't like coffee ice cream, so I just substituted another flavor. After all layers were frozen, I " iced" it with thawed Cool Whip & placed it back in the freezer for about an hour. Such an easy recipe, I'll never buy another pre-made ice cream cake again.
Reviewed on May. 28, 2012 by Stellar24
it was a huge hit for Memorial Day. I would probably do one flavor of ice cream next time. you could barely taste the coffee ice cream. I used oreo bits in between each layer and toffee on top. Probably will do with out the toffee next time. the chocolate sundae topping was hard to spread even when i melted it because once it hits the cold ice cream, it starts to solidify. i would suggest 30 mins of freezing between each layer. may find a different chocolate to use next time. and maybe do a graham cracker crust or oreo crust next time. lots of options, so no more carvel ice cream cakes in this house!
Reviewed on Feb. 16, 2012 by joanx3
MADE FOR A CO-WORKERS BIRTHDAY CAME OUT EXCELLANT I HAD TO SOFTEN THE FUDGE A LTTLE IN THE MICROWAVE AND THE LADY FINGERS I FOUND IN STOP AND SHOP I WILL CERTAINLY MAKE AGAIN
Reviewed on Jul. 05, 2011 by dovsbubbie
served for 4th of july party and everyone loved it! softened ice cream by putting in refrigerator for a couple of hours before preparing. made it easy to spread.
Reviewed on Jun. 20, 2011 by LadyJean
Are you suppose to heat the Hot Fudge? I did as it was the only way to get it out of the jar -- it did melt the ice cream - hope it comes out -- will let you know -- looks real nice-
Reviewed on May. 18, 2011 by jack2polo
This was amazing. We used gluten free lady fingers and Vern's Toffee (Fort Collins) and it was so good. I am going to make it a little smaller for a work lunch next week.
Reviewed on Aug. 29, 2010 by bascombe2
I used oreo cookie crumbs on top instead of the toffee bits and it was beautiful. I received rave reviews when I served this last night at a dinner party. Very rich and decadent!
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