Tiramisu Ice Cream Cake

INGREDIENTS

• 1 cup sugar
• 1 1/2 cups strong, freshly brewed espresso
• 1/3 cup coffee liqueur, such as Kahlua (optional)
• Vanilla Sponge Cake
• 1/4 cup finely ground espresso
• 2 pints espresso ice cream
• 2 pints coffee ice cream
• Chocolate Curls

DIRECTIONS

STEP 1

Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.

STEP 2

Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.

STEP 3

Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.

STEP 4

Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.

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