Recipes and Cooking Ice Cream Sandwich "Tiramisu" 5.0 (1) 1 Review Classic tiramisu is reimagined as a super-easy icebox cake using purchased ice cream sandwiches (in place of ladyfingers), chocolate wafer cookies, and a simple coffee-flavored mascarpone cream filling. Cutting the ice cream sandwiches in half diagonally helps create the round shape. By Chris Taylor and Paul Arguin Updated on July 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 2 hrs 20 mins Servings: 18 Yield: 1 9-inch frozen cake Jump to Nutrition Facts Ingredients 1 9 ounce package chocolate wafer cookies 2 ½ tablespoon butter, melted 1 tablespoon instant espresso powder 1 tablespoon coffee liqueur or 2 tsp. vanilla extract 1 ¼ cup heavy cream 1 cup powdered sugar 1 8 ounce container mascarpone cheese 9 ice cream sandwiches 2 teaspoon unsweetened cocoa powder Directions Line the bottom of a 9- to 10-inch springform pan with parchment paper. For crust, combine half of the chocolate cookies and butter in a food processor. Process until combined and cookies are evenly crushed. Press crumb mixture into the bottom of prepared pan. In a large mixing bowl dissolve expresso powder in the coffee liqueur. Add cream and powdered sugar. Beat with a mixer on low for 30 seconds until the powdered sugar is dissolved. Add mascarpone cheese and beat on medium-high until mixture is smooth and holds stiff peaks. Spoon half of the cream mixture over crust, spreading evenly. Lay remaining chocolate wafer cookies on cream mixture, breaking cookies into smaller pieces as necessary. Spread remaining cream mixture evenly over top. Cut ice cream sandwiches in half diagonally and place on top of cream layer, arranging them like spokes of a wheel with the points in center of pan (you may need to trim wide ends of sandwiches to fit tips in center). Dust top of cake with cocoa powder. Cover with plastic wrap and freeze until firm, at least 2 hours and up to 2 weeks. To serve, use a knife to loosen cake from the sides of the pan, remove ring, and cut into wedges. Tips Cover and store cake in the freezer for up to 2 weeks. Rate it Print Nutrition Facts (per serving) 301 Calories 18g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 301 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 45% Cholesterol 47mg 16% Sodium 152mg 7% Total Carbohydrate 32g 12% Total Sugars 19g Protein 4g Vitamin C 0.1mg 1% Calcium 60mg 5% Iron 0.7mg 4% Potassium 100mg 2% Folate, total 19.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.