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

Ladyfinger Ice Cream Cake

ladyfingers,

vanilla ice cream, softened

(16 ounces) hot fudge ice cream topping

(8 ounces) toffee bits

chocolate ice cream, softened

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.

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.

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!

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.

served for 4th of july party and everyone loved it!  softened ice cream by putting in refrigerator for a couple of hours before preparing.  made it easy to spread.

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

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 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.

Rave reviews from everyone.  "It's a gorgeous dessert in taste and presentation!"  Since I made 4 cakes within a week of the first one, I was unable to get enough ladyfingers.  I substituted with Pepperidge Farm's Milano cookie.  Still fantastic!!!

We took ours out about 15 min. before cutting and used a very hot sharp knife to cut it. It was wonderful!

Are you suppose to heat the Hot Fudge? I did as it was the only way to get it out of the jar -- it did melt the ice cream - hope it comes out -- will let you know -- looks real nice-

I love this ice cream cake because it has one of my favorite cookie called ladyfingers, coffee ice cream and chocolate ice cream.

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?

This was amazing.  We used gluten free lady fingers and Vern's Toffee (Fort Collins) and it was so good.  I am going to make it a little smaller for a work lunch next week.

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 used oreo cookie crumbs on top instead of the toffee bits and it was beautiful.  I received rave reviews when I served this last night at a dinner party.  Very rich and decadent!

ladyfinger ice cream cake

Prep Time: 25 minutes

Total: 25 minutes

Servings: 16

Author : Taste of Home Editors

Ingredients

Instructions

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