Tiramisu Ice Cream Cake

Steps

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1. 1
   Combine the strongly brewed cold coffee with the caramel coffee creamer to create a dipping mixture.
   ▶ ≈0:00
2. 2
   Line a 9x5 inch loaf pan with plastic wrap, allowing the edges to overhang on all sides.
   ▶ ≈0:27
3. 3
   Let the coffee ice cream soften at room temperature for about 10 minutes to make it easier to work with.
   ▶ ≈0:40
4. 4
   Quickly dip savoiardi lady fingers into the coffee mixture (just a second or two per side) and arrange them in the bottom of the pan.
   ▶ ≈0:40
5. 5
   Spread about half an inch of softened coffee ice cream over the lady fingers, smoothing it with the back of a spoon.
   ▶ ≈0:52
6. 6
   Repeat the process of dipping lady fingers and layering them on top of the ice cream, followed by another layer of coffee ice cream.
   ▶ ≈1:04
7. 7
   Spread a layer of vanilla ice cream over the coffee ice cream layer, about the same thickness, to create the tiramisu flavor profile.
   ▶ ≈1:28
8. 8
   Add a final layer of coffee-dipped savoiardi lady fingers on top of the vanilla ice cream.
   ▶ ≈1:40
9. 9
   Fold the overhanging plastic wrap over the top to cover the cake, then freeze for a few hours (overnight is not necessary).
   ▶ ≈1:40
10. 10
    Remove the cake from the freezer and carefully lift it out using the plastic wrap edges, then transfer it to a serving dish.
    ▶ ≈1:52
11. 11
    Trim any uneven edges if needed, then dust generously with powdered sugar.
    ▶ ≈2:04
12. 12
    Let the cake come to room temperature for 10 minutes before slicing and serving for the best texture.
    ▶ ≈2:16