Dazzling Vegan Tiramisu Ice Cream Cake: A Dairy-Free Delight

Dazzling Vegan Tiramisu Ice Cream Cake: A Dairy-Free Delight

Servings

8

servingsPrep time

20

minutesCooking time

4

HOURS Calories

280

kcal

Bake a fluffy banana bloom cake with floral hints that will wow your taste buds and impress your guests! #BananaCake #BakingMagic

Ingredients

• 2 pints of vegan vanilla and coffee ice cream (softened)

• 1 cup espresso or strong coffee, cooled

• 2 tbsp maple syrup

• 1 package vegan ladyfingers or biscuits

• 2 tbsp cocoa powder for dusting

• Coffee beans for garnish (optional)

Directions

• Prepare the Espresso Layer: Mix the cooled espresso with maple syrup in a shallow dish. Dip each ladyfinger or biscuit into the espresso and layer them at the bottom of a loaf pan.

• Layer the Ice Cream: Spread half of the softened vegan coffee ice cream over the biscuit layer, smoothing it evenly.

  

• Repeat Layers: Add another layer of espresso-dipped biscuits, then top with vegan vanilla ice cream.

  

• Freeze: Cover the pan and freeze for at least 4 hours or overnight until firm.

• Serve and Garnish: Dust with cocoa powder and garnish with coffee beans before serving.

How to Make a Vegan Tiramisu Ice Cream Cake

Note:)

• For extra indulgence, drizzle with melted dark chocolate or add a layer of vegan whipped cream between the ice cream layers.