Ladyfinger Ice Cream Cake Recipe
Ladyfinger Ice Cream Cake Recipe photo by Taste of Home

Ladyfinger Ice Cream Cake Recipe

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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
TOTAL TIME: Prep: 25 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 16 servings


  • 2 packages (3 ounces each) ladyfingers, split
  • 3 cups vanilla ice cream, softened
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1 package (8 ounces) toffee bits
  • 3 cups chocolate ice cream, softened
  • 3 cups coffee ice cream, softened

Nutritional Facts

1 slice: 365 calories, 16g fat (8g saturated fat), 57mg cholesterol, 184mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 6g protein


  1. Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
  2. Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm. Yield: 16 servings.
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 Jun. 19, 2016

"Made this without changing anything and my family loved it! I used a Demarle medium round instead of spring form and its a cinch to remove without any spray. My DIL said best ice cream dessert ever! I have to agree!"

Reviewed May. 19, 2015

"I've made something similar in style called banana split ice cream cake & it was fantastic & beautiful on the plate. I am excited to try this version because I love coffee, chocolate & toffee. I have read a few notes regarding the ladyfingers..there are 2 kinds, hard & soft. Hard is found in the cookie/biscuit aisle. Soft is found in the frozen food section. I believe this recipe calls for the soft sponge style otherwise it would be difficult to split the hard style for the recipe. Also, warm the hot fudge before spreading...makes it easier."

Reviewed May. 19, 2015

"Love this recipe and am most anxious to try it as it has everything in it that my family likes. Quick question: wouldn't you use the softer ladyfingers - the ones that are more cake-like in this recipe?"

Reviewed Apr. 13, 2014

"I love this ice cream cake because it has one of my favorite cookie called ladyfingers, coffee ice cream and chocolate ice cream."

Reviewed May. 15, 2013

"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!"

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