Tiramisu Ice Cream

A Dreamy Frozen Twist on a Classic Italian Dessert

If you’re a fan of tiramisu and love the creamy indulgence of ice cream, then this homemade Tiramisu Ice Cream is about to become your new favorite treat! Combining the rich flavors of espresso, mascarpone, cocoa, and ladyfinger cookies, this no-churn recipe delivers all the decadence of traditional tiramisu in a frozen, scoopable form. Perfect for coffee lovers and dessert enthusiasts alike, this ice cream is easy to make and requires no special equipment beyond a mixer and a freezer.

Whether you’re serving it as a show-stopping dessert at a dinner party or simply treating yourself to a luxurious scoop after a long day, this tiramisu ice cream is bound to impress. Plus, with simple ingredients and step-by-step instructions, you’ll be enjoying this Italian-inspired delight in no time!

Why You’ll Love This Recipe

  • No Ice Cream Maker Needed: This is a no-churn ice cream recipe, so you don’t need an ice cream maker to achieve a smooth and creamy texture.
  • Authentic Tiramisu Flavors: Made with espresso, mascarpone, cocoa, and ladyfingers, this ice cream delivers the classic tiramisu experience in every bite.
  • Perfect for Entertaining: A sophisticated yet easy-to-make dessert that will impress your guests.
  • Customizable: Swap out ingredients or add extras like chocolate shavings or a splash of liqueur to personalize the recipe.

Ingredients You’ll Need

  • 14 ounces sweetened condensed milk
  • 8 ounces mascarpone cheese
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons ground espresso
  • 2 cups heavy whipping cream
  • 1 cup strong brewed coffee
  • 2 tablespoons granulated sugar
  • 8-10 ladyfinger cookies (broken into 1-inch pieces)
  • 4 ounces good-quality chocolate (for topping or mix-ins)

Kitchen Equipment Needed

  • Stand mixer or hand mixer with a whisk attachment
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Small bowl for coffee mixture
  • Loaf pan or airtight container for freezing

Step-by-Step Instructions

Step 1: Prepare the Ice Cream Base

  1. In a mixing bowl, combine half of the sweetened condensed milk, half of the mascarpone cheese, ¼ cup cocoa powder, and 1 tablespoon of ground espresso.
  2. Using a stand mixer or hand mixer with the whisk attachment, mix on low speed until well combined.
  3. Slowly add 1 cup of heavy whipping cream and mix until fully incorporated.
  4. Increase speed to medium and whip until the mixture becomes thick, smooth, and fluffy.
  5. Transfer this mixture to a separate bowl and set aside.

Step 2: Make the Second Layer

  1. Using the same mixing bowl, combine the remaining sweetened condensed milk and mascarpone cheese.
  2. Add the remaining 1 cup of heavy whipping cream, mixing on low at first, then increasing to medium speed until thick and fluffy.

Step 3: Prepare the Coffee Soak

  1. In a small bowl, stir together brewed coffee and 2 tablespoons of granulated sugar until the sugar dissolves.

Step 4: Assemble the Ice Cream

  1. In a loaf pan or freezer-safe container, begin by adding dollops of each ice cream mixture, alternating them to create a marbled pattern.
  2. After covering the bottom layer, quickly dip ladyfinger pieces into the coffee mixture and scatter them over the ice cream base.
  3. Repeat this layering process until all the ice cream mixtures and ladyfingers are used.
  4. Smooth the top with a spatula and dust with cocoa powder.

Step 5: Freeze

  1. Cover the container and freeze for at least 6 hours, or until fully set.

Recipe Variations and Substitutions

  • Add a Boozy Twist: Mix in a splash of coffee liqueur (such as Kahlúa) or dark rum for an adults-only version.
  • Chocolate Lovers’ Edition: Fold in chocolate shavings or a drizzle of melted chocolate before freezing.
  • Nutty Delight: Sprinkle crushed toasted hazelnuts or almonds between layers for a crunchy contrast.
  • Dairy-Free Alternative: Use coconut milk instead of heavy cream and dairy-free mascarpone.

Storage Tips

  • Store any leftovers in an airtight container in the freezer for up to two weeks.
  • For the best texture, let it sit at room temperature for 5 minutes before scooping.

Serving Suggestions

  • Pair with Espresso: A hot cup of espresso or cappuccino enhances the coffee flavors in the ice cream.
  • Serve with Fresh Berries: Strawberries or raspberries add a refreshing tartness that complements the creamy texture.
  • Make an Affogato: Pour a shot of hot espresso over a scoop of tiramisu ice cream for a decadent Italian-style treat.

FAQ

Can I use store-bought ladyfingers?

Yes! Store-bought ladyfingers work perfectly. Just make sure to dip them briefly in the coffee mixture to prevent them from getting too soggy.

How long does homemade tiramisu ice cream last in the freezer?

For the best taste and texture, enjoy it within two weeks, though it can be stored for up to a month.

Do I need an ice cream maker?

Nope! This recipe is no-churn, meaning all you need is a mixer and a freezer.

Can I make this recipe gluten-free?

Absolutely! Just use gluten-free ladyfingers or substitute them with crushed gluten-free cookies.

What’s the best way to scoop frozen tiramisu ice cream?

Let the ice cream sit at room temperature for 5 minutes before scooping. Running your scoop under warm water also helps!

Try This Irresistible Tiramisu Ice Cream Today!

If you love tiramisu and crave a frozen, creamy dessert, this Tiramisu Ice Cream is the ultimate indulgence. With rich coffee flavors, velvety mascarpone, and crunchy ladyfingers, it’s a perfect treat for any occasion.

Loved this recipe? Share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and kitchen tips.

Enjoy your homemade tiramisu ice cream!

Leave a Comment