Recipes and Cooking Tiramisu Ice Cream Cake with Mascarpone Ice Cream Ice cream cake meets tiramisu for your new favorite dessert mash-up! Soft, cocoa-powder-covered cake layers sandwich creamy mascarpone ice cream and no one can resist it. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 26, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Freeze Time: 7 hrs Stand Time: 10 mins Total Time: 7 hrs 40 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup heavy cream 1 8 ounce container mascarpone cheese 1 14 ounce can sweetened condensed milk 1 tablespoon vanilla 1 2-layer-size package yellow cake mix 1 tablespoon instant espresso coffee powder or instant coffee crystals ¼ cup unsweetened cocoa powder 1 16 ounce container frozen whipped dessert topping, thawed Coarsely chopped chocolate-covered espresso beans Directions For ice cream, in a large bowl beat cream and cheese with a mixer on medium until soft peaks form. Gradually beat in sweetened condensed milk and vanilla until combined (do not overbeat). Spread in a 9-inch loaf pan. Cover and freeze 4 to 6 hours or until just firm. Meanwhile, grease and flour 3 9-inch round cake pans. Prepare cake mix according to package directions, adding coffee powder to the batter. Spread batter into prepared pans. Bake 15 to 18 minutes or until tops spring back with lightly touched. Cool in pans 10 minutes. Remove layers from pans; cool on wire racks. To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spoon half of the ice cream over cake in pan; spread evenly. Sprinkle with half of the cocoa powder. Top with a second cake layer. Spoon remaining ice cream over layers; spread evenly. Sprinkle with remaining cocoa. Top with remaining cake layer. Cover with plastic wrap and freeze 3 to 4 hours or until firm. Remove sides of springform pan. Using a wide spatula, transfer cake to a plate. Spread top and sides with dessert topping. Sprinkle with espresso beans. Cover and freeze until serving time. Let stand 10 minutes before serving. Ice Cream If desired, omit step 1 and use 5 cups coffee ice cream, softened, or vanilla ice cream mixed with 1 teaspoon instant espresso coffee powder. Print Nutrition Facts (per serving) 449 Calories 25g Fat 48g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 449 % Daily Value * Total Fat 25g 32% Saturated Fat 16g 80% Cholesterol 55mg 18% Sodium 259mg 11% Total Carbohydrate 48g 17% Total Sugars 21g Protein 5g Vitamin C 0.8mg 4% Calcium 152mg 12% Iron 0.5mg 3% Potassium 187mg 4% Folate, total 7mcg Vitamin B-12 0.2mcg *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.