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Tiramisu Ice Cream Icebox Cake

Prep: 15 minutes plus cooling and freezing
Serves: 10


  • 1 Best Yet® French vanilla coffee single serve cups

  • 2 cups Best Yet® Dutch chocolate ice cream

  • 20 (2-inch) square shortbread cookies

  • 2 cups Best Yet® coffee ice cream

  • 2 cups Best Yet® French vanilla ice cream

  • 1 tablespoon Best Yet® unsweetened cocoa powder

  • Nonstick cooking spray


    1. Line 9 x 5-inch loaf pan with parchment paper so that paper extends about 2 inches over sides of pan; spray with cooking spray. Brew coffee with 1 cup water; cool 15 minutes.


    1. Spread chocolate ice cream in bottom of prepared pan. Dip 10 cookies, 1 at a time, into brewed coffee to coat; lay flat over chocolate ice cream, breaking to fit, if necessary. Carefully spread coffee ice cream over cookies; dip remaining 10 cookies into brewed coffee to coat and lay flat over coffee ice cream, breaking to fit, if necessary. Carefully spread vanilla ice cream over cookies; dust with cocoa powder. Freeze cake at least 5 hours or up to overnight.


    1. Using overhanging sides of parchment paper, transfer cake to cutting board; remove paper and carefully cut crosswise into 10 slices. Serve immediately or freeze in an airtight container up to 1 month.

Approximate nutritional values per serving (1 slice): 393 Calories, 23g Fat (14g Saturated), 89mg Cholesterol, 186mg Sodium, 42g Carbohydrates, 1g Fiber, 25g Sugars, 25g Added Sugars, 5g Protein

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