Tiramisu Ice Cream Cake with Mascarpone Ice Cream

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.