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

Ladyfinger Ice Cream Cake Recipe

Publisher Photo
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

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

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.

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.
Originally published as Ladyfinger Ice Cream Cake in Taste of Home August/September 2010, p33

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.

Sweet White Wine

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

Reviews for Ladyfinger Ice Cream Cake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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.

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