Ice Cream Tiramisu

1 T sugar
½ c espresso
1 T dark rum
14 ladyfingers
2 pints vanilla ice cream

Dissolve sugar in espresso, add rum and chill. Dip ladyfingers one at a time into the espresso and arrange snugly in bottom of an 8x8 inch baking pan, trimming if necessary. Scoop ice cream into an electric mixer and beat with paddle until soft but holding its shape, about 2 min.  Spread over ladyfingers to form smooth surface. Freeze 2 hours to overnight, (wrap in plastic to prevent freezer burn.) Let soften slightly before serving.