No-Churn Tiramisu Ice Cream
Bring the classic Italian dessert Tiramisu to your no-churn ice cream with this no-churn Tiramisu ice cream. Creamy, luxurious layers of mascarpone cream, coffee-soaked ladyfingers and crushed chocolate for that ultimate crunch. A simple and easy recipe that takes 10 minutes to prepare and it's so creamy 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 when my waistline started to complain. My kids favorites are my Tiramisu donuts. I will share the recipe soon. 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.
What does no-churn mean?
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
About this no-churn tiramisu ice cream
Well, like all my other ice cream recipes, this one too is a no-churn. No-churn is the best thing you can do to homemade ice cream because its rich, creamy and luxurious. This one has the flavors of tiramisu thru and thru.
From creamy mascarpone to coffee dipped ladyfingers, and with that extra hit of cocoa. It's all there. I even layered the mixtures for that swirl effect.
The best part is that this ice cream is simple and easy to make. It takes barely 7 to 10 minutes to prepare the ice cream ingredients and assemble them. There is no cooking or churning needed, which means you don't even need an ice cream maker. Making ice cream doesn't get any easier than this. Read my tips for no-churn ice cream
Ingredients and substitutes (Save/Pin)
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet enough. And, if necessary add a tablespoon or two of powdered sugar.
- Mascarpone - 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 to make any cream cheese frosting. And works an absolute treat when used in desserts.
- Liqueur – I often keep things non-alcoholic for my kids, so I have put that as an optional ingredient, unlike the authentic tiramisu. Feel free to omit the liquor altogether or add more brewed coffee if you prefer.
- Vanilla - I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
Useful tips and tools
- You can, of course, whip cream with a whisk. But, as you can see in the video I use my hand mixer for the videos. Otherwise, I prefer to use my stand mixer, just makes it a lot quicker.
- Use a mixing bowl that will be large enough to hold all ingredients including whipped cream.
- A spatula is a great tool when you need to fold ingredients without deflating volume.
- And, as I explained in my tips on how to make perfect no-churn icecreams, you want to use a good ice cream storage container.
- Also, I love these insulated ice cream containers and these ice cream containers because they prevent ice crystals and have been using these with great results for a few years now. Easy to use and easy to clean.
How to make Homemade No-Churn Tiramisu Ice Cream
Ice Cream base
- Whip cream until soft peaks.
- Add the mascarpone cream and whip some more.
- Then, add the condensed milk and mix for another minute to combine.
- Divide the mixture into two bowls. Set aside
Prepare coffee liqueur
- Add the cocoa powder to the hot espresso coffee - leave it to cool.
- Once cooled, add the liqueur and set aside.
Bowl One
- Break the ladyfinger cookies into large pieces.
- Lightly dip each piece of cookie in the cooled espresso and drop them in the first bowl.
- This will be the white mixture with soaked ladyfingers.
Bowl Two
- Pour the remaining espresso mixture into the second bowl with mascarpone mixture.
- Add the crushed chocolate and barely combine. (if using chocolate)
- This will be the coffee cocoa-flavored mixture aka cocoa mixture
Assemble
- Pour half the white mixture the ice cream container.
- Followed by half the cocoa mixture
- Continue to add the remaining in two parts again until you have used up both the mixtures.
- Use a knife and create a marbled effect. This will create a swirl inside.
- Freeze for at least 4 hours, perferably overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Description
Ingredients
- 250 ml (1.00 cups) Whipping cream
- 120 ml (0.50 cups) Condensed milk
- 113 grams (0.5 cups) Mascarpone (4 oz)
- 60 ml (0.25 cups) Espresso coffee
- 1 tsp Vanilla extract optional
- 5 Ladyfinger cookies
- 2 tbsp Cocoa powder
- 1/2 cup (3.00 oz) Crushed chocolate (optional)
- 60 ml (0.25 cups) Marsala Cream de cacao, brandy or rum (omit for non-alcohol version)
Instructions
Ice cream
- Whip cream until soft peaks.
- Add the mascarpone cream and whip some more.
- Then add the condensed milk and mix for another minute to combine.
- Divide the mixture into two bowls. Set aside
Coffee Liqueur
- Add the cocoa powder to the hot espresso coffee – leave it to cool.
- Once cooled add the liqueur and set aside.
Bowl One
- Break the ladyfinger cookies into large pieces.
- Lightly dip each piece of cookie in the cooled espresso and drop them in the first bowl.
- This will be the white mixture with soaked ladyfingers.
Bowl Two
- Pour the remaining espresso mixture into the second bowl with mascarpone mixture.
- Add the crushed chocolate and barely combine. (if using chocolate)
- This will be the coffee cocoa-flavored mixture aka cocoa mixture
Assemble
- Pour half the white mixture the ice cream container.
- Followed by half the cocoa mixture
- Continue to add the remaining in two parts again until you have used up both the mixtures.
- Use a knife and create a marbled effect. This will create a swirl inside.
- Freeze for at least 4 hours, perferably overnight.
- For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
- Enjoy!
Equipment
Nutrition Information
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
Frequently asked questions
You can but coffee also brings some added bitterness with it, so make sure you take that into account.
Yes, absolutely. Homemade is always the best! Having said that, mascarpone is Italian cream cheese with very high-fat content. Reducing the fat content will bring ice crystals to the ice cream.
We do have grated chocolate as an optional ingredient, which adds a nice crunch to this no-churn ice cream. Personally, I like just a dash of cocoa in my tiramisu, so it does not overpower the rest of the ingredients.
Chocolate is a strong flavor, so if you choose to add melted chocolate instead, I highly recommend adding no more than 100 grams / 3 oz. Also, note that the color and texture of the ice cream will change with the
These days I keep alcohol out of homemade ice cream because the kids are small. But Marsala, Cream de cacao, brandy or rum are very commonly used in the classic tiramisu.
You can add a bit more of brewed coffee or espresso if you don't mind the added coffee flavor. The bitterness of the coffee does do a great job in cutting down some of the sweetness.
We love making a few things with this ice cream.
Tiramisu milkshake, which basically is lots of ice cream, a little milk, and spr
Have you tried tiramisu waffle ice cream sandwich with this tiramisu ice cream in there? Absolute heaven.
Eggless Tiramisu Ice Cream | Gluten-free Tiramisu Ice cream
Since this is not a French custard-base, it has no egg yolks. This means it's naturally eggless. It is also gluten-free. You can substitute the ladyfinger cookies with a gluten-free alternative.
With so many food-related allergies these days, ice creams like this are great to have on hand when you have kids, and their friends visit. So don't forget to check out my other ice cream recipes.
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Marisa F. Stewart
Being a tiramisu fan, this ice cream would be devoured in no time at our house. Hubby is a big fan of ice cream -- one of our weaknesses. We only make ice cream when we have a gathering -- that way there's no leftovers. I'll definitely be making this recipe.
Veena Azmanov
THanks, Marisa. We love Tiramisu too. We love leftovers.
Lois Christensen
This sounds amazing. I love the fact that it's a no churn recipe too!
Veena Azmanov
Me too, Lois. Love no-churn ice creams
Jolina
I love this idea! We make homemade ice cream all the time (even in the winter lol) and this is such a great take on tiramisu. And OMG tiramisu milkshake??? Yum!
Veena Azmanov
Us too, Jolina. We make these all the time. Love no-churn ice creams.
Gloria
No churn is the BEST kind of ice cream to make. No special equipment needed. So many wonderful flavors to make and enjoy!
Veena Azmanov
So true, Gloria. Best kind of ice cream. No-churn, no special equipment needed.
Brian Jones
A fantastic ice cream, such great classic flavours and simple to make too, wonderful!
Veena Azmanov
Thanks, Brian. Very simple flavors.
Natalie
I love tiramisu anything! This ice cream looks so delicious and perfect for the summer.
Veena Azmanov
Me too, Natalie. Love Tiramisu anything.
Tristin Rieken
Delicious recipe and the easy instructions made this recipe a breeze to combine. thanks for sharing!
Veena Azmanov
Thank you, Tristin. So happy you enjoyed this recipe. Thank you so much for coming back to write this feedback.
Alexandra
This ice cream is so delicious - and simple to make. Love the fact it is no-churn!
Veena Azmanov
Thanks, Alexandra. Yes, no churn is the best.