This Chocolate Tiramisu Ice Cream Cake is the ultimate frozen dessert, combining the flavors of classic tiramisu with creamy chocolate indulgence. Layers of espresso-soaked ladyfingers, mascarpone cream, and rich chocolate ice cream come together for a luscious, dreamy cake. Topped with a dusting of cocoa powder and chocolate shavings, this no-bake delight is perfect for special occasions or hot summer days.

Yield

16 servings

Ingredients

Pretzel Layer
• Pretzels, finely crushed | --- | 2 cups
• Butter, melted | --- | 1/4 cup (1 1/2 sticks)
• Granulated Sugar | --- | 3 tablespoons

Cream Cheese Layer
• Cream Cheese, softened | --- | 2 packages (8 oz. each)
• Salt | --- | Pinch
• Whipped Icing Mix | --- | 1 package (10 oz.)

Strawberry Gelatin Layer
• Strawberry Flavored Gelatin | --- | 1 package (3 oz.)
• Fresh Strawberries, thinly sliced | --- | 16 oz.

Additional Ingredients
• Dark Cocoa Candy Melts® Candy | --- | 3 ounces (about 1/4 pkg.)
• Ladyfingers | --- | 2 packages (3 oz. each)
• Strongly Brewed Coffee or Espresso | --- | 1/3 cup
• Coffee Ice Cream | --- | 1 pint
• Vanilla Ice Cream | --- | 1 quart
• Mascarpone Cheese | --- | 8 ounces

Instructions

1. Set aside one Candy Melts candy disk. Chop remaining candy into small chunks.
2. Line the sides and bottom of a 9 in. springform pan with ladyfingers. Brush evenly with a thin coating of coffee. Spread softened coffee ice cream over ladyfingers in a smooth layer. Sprinkle with chopped Candy Melts candy. Freeze 30 minutes.
3. In large bowl, beat vanilla ice cream and mascarpone cheese until smooth. Spread over chopped Candy Melts candy. Finely grate reserved Candy Melt candy over top of ice cream. Freeze until set, at least two hours.