Moose Tracks Tiramisu Ice Cream Cake

This Moose Tracks Tiramisu Ice Cream Cake recipe is an simplified version of homemade tiramisu that any baker at any level can do!

We’re swapping the traditional lady fingers for sponge or angel food cake mix and mascarpone for our tried-and-true, Original Moose Tracks ice cream.

Instructions:

1. Bake the sponge or angel cake according to package directions, but in a 9-inch springform pan.

2. Remove from oven and allow to cool completely. Once cool, remove from pan and slice in half the long way, so you have two thin, circular slices of cake.

3. In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso. Let cool completely.

4. Place one layer of the cake into a 9-inch pie pan. Brush generously with the coffee syrup. Sprinkle 2 tbsp of the ground espresso evenly over the top.

5. Remove Moose Tracks ice cream from the freezer and allow to soften until spreadable.

6. Spread a generous layer of Moose Tracks over the cake. Now, put the remaining cake layer on top. Brush with remaining coffee syrup.

7. Spread one more layer of softened Moose Tracks on top.

8. Place cake in the freezer for at least 30 minutes.

9. Remove, serve and enjoy!