Ice cream Tiramisu cake – A Multi Layered, No-bake Dessert

• Rectangular Glass Baking dish - at least 15 inch X 10 inch and about 3-4 inch depth

• Take a mixing bowl and add the cream, milk, vanilla essence and powdered sugar
• Stir well until the sugar is completely mixed
• Cream and Milk need to be at room temperature 

• The first layer at the bottom of our cake is the ladyfingers dipped in cream and milk
• Take each ladyfinger, dip it in the cream-milk mixture for about 5-7 seconds and place it in the glass baking dish
• If you dip the ladyfingers longer, they will crumble and fall apart
• Gently assemble all the soaked ladyfingers one by one so that the base of the glass baking dish is completely covered 
• Check the video to get a better idea 

• Bring the vanilla ice cream to room temperature so that it just starts to melt ( we want it to be semi-solid and soft so that we can spread it easily )
• Take a large spoonful of ice cream and spread it on top of the ladyfingers
• You may defrost the ice cream in a microwave for about 20-25 seconds or keep the container in hot water.
• Cover the entire ladyfingers with Vanilla ice cream. The ice cream layer should be about ⅔ inch thick above the ladyfingers.
• Also, the ice cream should seep into all the gaps between the ladyfingers - this helps bind the bottom layer when your freeze.

• Slice the pound cake into ½ inch thick pieces and approximately 3-inch by 2-inch rectangle shapes. It is more important to watch for the thickness. The shape can vary.
• Gently place all the cake pieces so that they cover the entire surface on top of vanilla ice cream ( Do not press)
• If you see small gaps in between the larger pieces, break the cake into smaller pieces and insert them in the gaps. 

Follow the same steps as the Vanilla ice cream layer

Keep the baking dish in the freezer until the next step is completed

• Keep an 8-10 inch non-stick frying pan on the stove with heat at medium level
• Add the brown sugar and let it melt
• Lower the heat as soon as the sugar melts completely ( keep stirring as sugar can burn easily)
• Add the cashews (split in halves)
• Stir well to coat all cashews with molten sugar uniformly
• Remove from heat and let the cashews cool completely
• Once the cashews have cooled, separate the individual pieces as they would be stuck together with sugar

• Remove the glass dish from the freezer
• Spread the cashew pieces uniformly on top of the chocolate ice cream layer
• Cover the glass dish with a lid (if the dish comes with one) else use a cling wrap to cover the dish - we don’t want the ice to form on our dessert
• Keep the glass dish back in the freezer
• Freeze for at least 12 hours

Remove the glass dish from the freezer when you are ready to serve

Thaw the dessert for about 15-20 minutes. Cut the dessert into desired size pieces and serve 

Store any leftover dessert back in the freezer after you have covered it well with cling wrap or lid