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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
  • 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


  • 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.

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  • kathy
    Jun 12, 2018

    This cake was delicious! I made it just as stated. I did warm the hot fudge and I didn't fuss too much with getting it evenly spread around. I made two cakes, the first cake I separated each lady finger which made it difficult to get them to stand up around the spring form pan. For the second cake I removed them from the package and left the lady fingers together except for the lady fingers that were placed on the bottom of the pan, which need separating in order to cover the bottom of the pan. I torn some of the lady fingers to fill in the nooks and crannies on the bottom of the pan. Will definitely make again.

  • Jensmith2
    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!

  • kredhead
    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.

  • Bapomalley11
    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?

  • Hernandez34
    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.

  • charcooking
    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!

  • princessivy
    Mar 4, 2013

    No comment left

  • gwgates
    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!

  • happylady13
    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.

  • Bluetwinkie
    Jan 23, 2013

    No comment left