Cakes, cookies and other sweet treats · Ice-creams and floats · Nothing but desserts

Tiramisu and amaretti biscuit ice cream cakes


These ice cream cakes are BONKERZ! So bonkerz I’ve thrown correct grammar out of the window, which if you know me isn’t that difficult. I made these as a way of combating post-holiday blues. I mean, eating 2 litres of alcohol spiked ice cream is definitely the way to deal with coming back to reality and facing everything you’ve pushed to the side aka brexit aka no job aka LIFE. You with me? Yeh you are.

These ice cream cakes help with adulting, big time. All it takes is a shed load of ice cream, some miscellaneous cupboard booze (you know what I’m talking about. The stuff that never sees the light of day unless you’re rully drunk or rully desperate), crushed biscuits and some patience. So, let’s rescue that cupboard booze at get cracking.



You could make these into mini cakes like I did by using some small molds, which was my attempt at portion controlling. But why not chuck it all in one big loaf tin for the most epic ice cream cake ever? You need a bit of patience and a bit of time to layer these up but you’ll be happy you did. We start with broken Amaretti biscuits that go on the bottom (which will end up being our top), then we slather on our amaretto ice cream layer. Leave it to chill in the freezer to do its thing for a bit.


Then it’s the coffee layer aka the best bit. We’re talking both fresh brewed strong coffee, and some naughty naughty Kahlua thrown in for fun. Why have one coffee when you can have two, especially when one is booze? That’s some free life advice for ya there.


Finally it’s time to vajazzle. I mean look at that chocolate!! This is the thing post-holiday dreams are made of, people. You can dress these babies up whichever way you like. I went with my continued grown-up theme and covered them in crushed biscuits, melted chocolate and golden edible glitter. Girl gotta live.


Ingredients – makes 12 small ice-cream cakes or 1 big ice-cream loaf

Amaretto ice cream layer

1 litre good quality vanilla ice-cream, slightly softened so it’s scoopable

4 tablespoons Amaretto

Coffee ice cream layer

1 litre good quality vanilla ice-cream, slightly softened so it’s scoopable

3 tablespoons Kahlua

6 tablespoons strongly brewed coffee, fully cooled – I used 1 tablespoon of fresh ground coffee to 200ml water and brewed it for 5 minutes in a mini cafetiere. Instant coffee mixed with a small amount of water will also do the trick!

Toppings and filling

100 grams (1/2 pack roughly) Amaretti biscuits, crushed

100 grams dark chocolate, broken into pieces

1 tablespoon coconut oil

Golden sprinkles (not really optional….)


Note: If you’re making one big ice-cream cake in a loaf tin follow the same steps but make one large version, rather than 12 individual ones.

  1. Put on the Adam Buxton podcast episode 24, sing along to the ‘Ramble chat’ song, feel incredibly uneducated and enjoy.
  2. In the individual molds/large loaf tin place a layer of cling film ensuring the whole surface is covered and the cling film is pushed fully into the molds. This will help when popping out the ice cream cakes. Don’t worry if it’s not perfect!
  3. Take 3/4 of the crushed Amaretti biscuits and spread them equally across the bottom of the molds to create an even layer of crushed biscuits. Set to one side.
  4. In a large bowl, mix together all the Amaretto ice cream layer ingredients till combined, adding a splash more Amaretto if desired. Split this mixture equally between the 12 molds and pour on top of the biscuit layer gently. Try not to disrupt the biscuit layer too much. Level off the top of the ice-cream layer as smooth as possible then place in the freezer for 1 hour to set.
  5. After an hour, take the all the coffee ice cream layer ingredients and mix together well in a large bowl. This mixture will be looser than the previous one, panic not. Take the molds from the freezer and top evenly with the coffee layer. Place back in the freezer for at least a 2-3 hours to allow the mixture to properly freeze.
  6. To test how set the ice-cream is, gently press down on the coffee layer. The mixture shouldn’t give when pressed. If it does, pop them back in the freezer for another hour or so.
  7. Once fully chilled it is time to vajazzle! Place the chocolate and coconut oil into a heatproof bowl above a pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.Once melted, carefully take off the heat (I recommend using oven gloves for this!) and leave to cool slightly.
  8. Turn out your ice cream cakes from their molds using the clingfilm and turn upright into a bowl. Spoon over a generous amount of the melted chocolate, sprinkle with the remaining crushed biscuits, top with glitter and dig in!

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