Tiramisu Ice Cream Cake
Line a loaf pan with plastic wrap. Whip the cream until stiff and chill. Mix the cream cheese with the sugar, coffee liqueur and vanilla bean seeds then fold in the whipped cream. Spread 1/4 of the mixture into the mold.
Crumble the ladyfingers, sprinkle with a little espresso and distribute 1/4 of the ladyfingers over the cream cheese mixture in the pan. Repeat the layers with the remaining cream cheese mixture and ladyfingers. Freeze for 2-3 hours.
Meanwhile, chop the chocolate, melt over a hot water bath, remove from the heat and let cool. Invert the ice cream cake onto a serving plate, remove the plastic wrap, drizzle with the melted chocolate and dust with cocoa powder. Serve!