- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Ladyfinger Ice Cream Cake
"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!"
"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."
"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?"
"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!"
"We took ours out about 15 min. before cutting and used a very hot sharp knife to cut it. It was wonderful!"
"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."
"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."
"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!"
"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"