Anna Williams
Hands-On Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 8

How to Make It

Step 1

Dissolve the sugar in the espresso, add the rum, and chill. Dip the ladyfingers, one at a time, into the espresso and arrange them snugly in the bottom of an 8-by-8-inch baking pan, trimming if necessary.

Step 2

Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Spread over the ladyfingers to form a smooth surface. Freeze until firm, about 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).

Step 3

Let soften slightly before scooping into bowls to serve.

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Ratings & Reviews

/5
Reviews
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