Tiramisu Ice Cream

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Bring the classic Italian dessert Tiramisu to your no-churn ice cream with this Tiramisu ice cream. Made with layers of mascarpone cream, coffee-soaked ladyfingers, and crushed chocolate this is still a simple and easy recipe that takes only 10 minutes to prepare. Best of all you don’t need an ice cream maker.

Have I told you that one of my absolute favorite desserts is the classic Tiramisu? I even created a skinny Tiramisu version for myself so I can indulge more often. My kids’ favorites are my Tiramisu donuts or sufganiyot. And of course, every summer, I even make this Tiramisu ice cream and it’s the easiest ever because it’s no-churn ice cream.

Why make this recipe?

• It is a wonderful combination of mascarpone ice cream, coffee ice cream, and frozen coffee soak lady finger biscuits
• It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
• The list of ingredients used is few and most of them are simple and easy to find.
• Also, it has a long shelf-life in the freezer of up to 3 months!
• Add a little milk and whip a few scoops in a blender to make the most amazing tiramisu smoothie you have ever tasted.
• And unlike traditional ice cream, this one has no egg yolks, which means it’s eggless – one dessert for everyone.

Ingredients and substitutes

• Heavy cream – The higher the fat in your whipping cream, the creamier your ice cream. For example, I use 38% fat content in my heavy cream.
• Condensed milk – You can also use homemade condensed milk.
• Vanilla – Condensed milk usually has vanilla so feel free to omit it. But, a little extra vanilla extract makes the flavors pop.
• Mascarpone cheese – This is an Italian cream cheese from the Lombardy region. It is very high in fat, usually 45% or more. Today, I am using one with 48% fat. It’s thick, creamy, and perfect for making any cream cheese frosting. And works like an absolute treat when used in desserts.
• Liqueur – I keep things non-alcoholic for my kids, so I have put that as an optional ingredient, unlike the authentic tiramisu which is perfect with some booze. Feel free to omit the coffee liqueur altogether or add more brewed coffee.
• Espresso mixture – You can use freshly brewed espresso coffee or use espresso powder in hot water. The amount of soaking liquid will depend on how much you soak the cookies.

Tiramisu ice cream recipe

• Mascarpone cream – In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream until soft peaks. Then, add the condensed milk followed by the mascarpone cheese, powdered sugar, and vanilla extract. Combine well.
  Pro tip – I like to whip the heavy cream separately and then fold it into the mascarpone to prevent lumps. This also gives a very light and airy ice cream. (as seen in the video)

• Coffee cream – Pour 1/3 of the mascarpone cream into a separate small bowl and add 1/4 cup of the coffee mixture. Combine well and set aside.
  Pro tip – This mixture adds a rich coffee and cocoa flavor as well as color in contrast to the mascarpone cream.
• Soaking Liquid – In a medium bowl add the cocoa powder to the brewed espresso coffee and hot water– let cool to room temperature then add the liqueur. Set aside until ready to soak the ladyfinger cookies.
  Pro tip – for a stronger coffee flavor substitute the hot water with more coffee

• Assemble – Layer the mascarpone cream and coffee cream with soaked ladyfinger cookies in the ice cream container or loaf pan as shown in the video.-
  • Pour 1/3 of the mascarpone cream mixture
  • Followed by 1/3 of the coffee cream mixture
  • Soak 3 ladyfinger cookies, break them into pieces and place them on the top.
  • Continue to layer with more mascarpone cream and coffee cream mixtures followed by more pieces of soaked lady finger cookies until you have used everything or the tub is full!
    Pro tip – there is no right or wrong way to layer these so have fun. You can also top it with a few crushed chocolate pieces at the end.
• Freeze – When done, cover the container with its lid and place it in the freezer. Freeze for at least 4 to 6 hours, preferably overnight.
  Pro tip – For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
• Garnish with chocolate shavings if you prefer.

Variations

• Tiramisu Chocolate ice cream – fold half cup melted cooled into the coffee cream mixture then layer just as we did above.
• Custard tiramisu ice cream – add 1 cup of cooled vanilla pastry cream or custard to the mascarpone cream mixture. Then, continue as directed above. This may produce some ice crystals
• Tiramisu Cassata ice cream – Use a loaf tin and layer the two cream mixtures over a layer of coffee-soaked ladyfinger cookies. Freeze then cut into pieces.

Frequently asked questions

Tiramisu Ice Cream

Author: Veena Azmanov

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Prep Time: 7 minutes mins

Chilling Time: 4 hours hrs

Total Time: 4 hours hrs 7 minutes mins

Calories: 247kcal

Adjust Servings Here: 10 servings

Description

Bring the classic Italian dessert Tiramisu to your no-churn ice cream with this Tiramisu ice cream. Made with layers of mascarpone cream, coffee-soaked ladyfingers, and crushed chocolate this is a simple and easy recipe that takes only 10 minutes to prepare. Best of all you don't need an ice cream maker.

Video

Ingredients 

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Mascarpone cream

• ▢ 1 cup (240 ml) Heavy cream (38% )
• ▢ ½ cup (120 ml) Condensed milk
• ▢ 4 oz (113 g) Mascarpone (40% )
• ▢ 2 tbsp Powdered sugar
• ▢ 1 tsp Vanilla extract (optional)

Coffee mixture

• ▢ ½ cup (4 tbsp) Espresso coffee
• ▢ ¼ cup Hot water ((optional) )
• ▢ 2 tbsp (15 g) Cocoa powder

Plus

• ▢ 6 Ladyfinger cookies
• ▢ ¼ cup (60 ml) Marsala (Cream de cacao, brandy or rum (optional))

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Instructions

• Mascarpone cream – In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until soft peaks. Then, add the condensed milk followed by the mascarpone cheese, powdered sugar, and vanilla extract. Combine well.

  Pro tip – I like to whip the heavy cream separately and then fold it into the mascarpone to prevent lumps. This also gives a very light and airy ice cream. (as seen in the video)
• Coffee cream – Pour 1/3 of the mascarpone cream into a separate bowl and add 1/4 cup of the coffee mixture. Combine well and set aside.

  Pro tip – This mixture adds a rich coffee and cocoa flavor as well as color in contrast to the mascarpone cream.
• Soaking Liquid – Add the cocoa powder to the brewed espresso coffee and hot water– let cool to room temperature then add the liqueur. Set aside until ready to soak the ladyfinger cookies.

  Pro tip – for a stronger coffee flavor substitute the hot water with more coffee
• Assemble – Layer the mascarpone cream and coffee cream with soaked ladyfinger cookies in the ice cream container or loaf pan as shown in the video.

  – Pour 1/3 of the mascarpone cream mixture9 x 4-inch loaf pan

  – Followed by 1/3 of the coffee cream mixture.

  – Soak 3 ladyfinger cookies, break them into pieces and place them on the top.

  – Continue to layer with more mascarpone cream and coffee cream mixtures followed by more pieces of soaked ladyfinger cookies until you have used everything or the tub is full!

  Pro tip – there is no right or wrong way to layer these so just have fun.
• Freeze – When done, cover the container with its lid and place it in the freezer. Freeze for at least 4 to 6 hours, preferably overnight.

  Pro tip – For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.

Recipe Notes & Tips

1. Whip the cream separately, then fold the rest of the cream cheese and condensed milk. This makes the end result more soft and creamy in texture.
2. While you can combine everything together, using the two bowl method, adds a depth of flavor and dimension to this ice cream.
3. If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
4. Also, you can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
5. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
6. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
7.  

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 247– kcalCarbohydrates: 18– gProtein: 4– gFat: 18– gSaturated Fat: 11– gCholesterol: 58– mgSodium: 43– mgPotassium: 79– mgFiber: 1– gSugar: 12– gVitamin A: 585– IUVitamin C: 0.2– mgCalcium: 82– mgIron: 0.6– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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