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Ladyfinger Ice Cream Cake Recipe

Ladyfinger Ice Cream Cake Recipe

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 YIELD:16 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Ladyfinger Ice Cream Cake

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MY REVIEW
Jensmith2 249599
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!"

MY REVIEW
kredhead 226590
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."

MY REVIEW
Bapomalley11 226589
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?"

MY REVIEW
Hernandez34 211752
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."

MY REVIEW
charcooking 187835
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!"

MY REVIEW
gwgates 121799
Reviewed Feb. 20, 2013

"We took ours out about 15 min. before cutting and used a very hot sharp knife to cut it. It was wonderful!"

MY REVIEW
happylady13 121798
Reviewed Feb. 16, 2013

"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."

MY REVIEW
fyremom 191574
Reviewed May. 30, 2012

"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."

MY REVIEW
Stellar24 192041
Reviewed May. 28, 2012

"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!"

MY REVIEW
joanx3 173326
Reviewed Feb. 16, 2012

"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"

MY REVIEW
dovsbubbie 211751
Reviewed Jul. 5, 2011

"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."

MY REVIEW
LadyJean 211750
Reviewed Jun. 20, 2011

"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-"

MY REVIEW
jack2polo 192038
Reviewed May. 18, 2011

"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."

MY REVIEW
bascombe2 119814
Reviewed Aug. 29, 2010

"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!"

MY REVIEW
jwripper 147071
Reviewed Aug. 12, 2010

"Rave reviews from everyone. "It's a gorgeous dessert in taste and presentation!" Since I made 4 cakes within a week of the first one, I was unable to get enough ladyfingers. I substituted with Pepperidge Farm's Milano cookie. Still fantastic!!!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.