Tiramisu ice cream cake

Mix about a cup of strongly brewed, cooled coffee with about a quarter cup of caramel coffee creamer.

Line a 9 by 5 inch loaf pan with plastic wrap overhanging on each side.

Dip ladyfingers in the coffee mixture, about a second on each side so they do not fall apart, and lay them in the bottom of the pan.

Top with about half an inch of coffee ice cream, softened about 10 minutes at room temperature, smoothed with the back of a spoon.

Repeat with a layer of dipped ladyfingers, then a layer of vanilla ice cream, then a final layer of dipped ladyfingers.

Fold the plastic overhang over and freeze a few hours; overnight is not needed.

Lift out of the pan onto a dish, trim any uneven side, and top with a lot of powdered sugar.

Let stand at room temperature 10 minutes before slicing and serving.