Vanilla ice cream with with ladyfingers, coffee syrup and cocoa

1.

Simmer coffee and sugar in a saucepan until the sugar is dissolved. Remove from heat and let cool down. Put the ladyfingers in a freezer bag and roughly crumble with a cake roll. Quickly slice the ice cream directly from the packaging with a wide range or a knife and layer alternately with the biscuit crumbs and the coffee syrup in a loaf pan or a suitable bowl. Press on the ice a little. Freeze again immediately for 1-2 hours. If the ice cream is too hard to portion before serving, warm it for about 5 minutes at room temperature. Dust the portioned balls with cocoa

2.

1 1/2 hours waiting time