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Ladyfinger Ice Cream Cake

 Ladyfinger Ice Cream Cake
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
16 ServingsPrep: 25 min. + freezing


  • 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


  • Arrange ladyfingers around the edge and on the bottom of a 9-in.
  • springform pan coated with cooking spray.
  • 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 (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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.