Tiramisu Ice Cream
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-soaked ladyfinger biscuits.
- It makes smooth, creamy ice cream with no ice crystals, and no one will believe it wasn’t made with an ice cream maker.
- 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 heavy cream with 38% fat.
- 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 it 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 you can also use espresso powder in hot water. The amount of soaking liquid will depend on how much you soak the cookies.
Step-by-step: 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 and 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 three ladyfinger cookies, break them into pieces, and place them on 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 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.
- No-Churn Homemade Ice Cream recipe, or Vanilla Ice Cream,
- Strawberry Ice Cream, Blueberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
Frequently asked questions
Can I use homemade cream for this ice cream?
Yes, absolutely. Homemade is always the best! Having said that, mascarpone is an Italian cream cheese with a very high fat content. Reducing the fat content will bring ice crystals to the ice cream.
What alcohol is best to use for tiramisu?
These days, I keep alcohol out of homemade ice cream because the kids are small. But Marsala wine, Cream de cacao, brandy, or rum are very commonly used in the classic tiramisu.
What can I do if my ice cream is too sweet?
You can add a bit more brewed coffee or espresso if you don’t mind the added coffee flavor. The coffee’s bitterness does a great job of cutting down some of the sweetness.
No-Churn ice cream vs. French ice cream
Traditional ice cream is not as easy as this no-churn variety. It is made with egg yolks, whole milk, heavy cream, and sugar. You boil the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a wooden spoon. Cool in the refrigerator with a plastic wrap over the base, or cool in an ice bath before using. Of course, this requires an ice cream maker, as per the manufacturer’s instructions. This ice cream does not need any of those things.
Tiramisu Ice Cream
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
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 (60 ml) 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)
Method
- 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.
- 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.
- 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.
- 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 three ladyfinger cookies, break them into pieces, and place them on 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!
- 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.
Notes
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- Whip the cream separately, then fold the rest of the cream cheese and condensed milk. This makes the ice cream softer and creamier in texture.
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- While you can combine everything, using the two-bowl method adds a depth of flavor and dimension to this ice cream.
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- 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.
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- Also, you can store ice cream in a metal loaf pan container 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.
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- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
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- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
Tried this recipe?
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I have a query. Could you please let me know if cocoa powder & rum is added to the entire coffee or just for the soaking part?
Also can the remaining soaking mixture be added to the icecream?
Thank you
I added the liqueur and cocoa powder to the soaking liquid, but you can certainly add to the whole batch. If you add to the whole batch it will give you a darker color for the ice cream.
Turned out great!
Can I skip the ladyfinger biscuits? And would this work with 25% fat content in whipping cream?
You can skip the biscuits and you can use 25% whipping cream but the ice cream might be a little icy.
hi ma’am, I had a doubt. The cream that you have used for for making ice cream is already sweetened non dairy whipping cream or the unsweetened dairy whipping cream?
Ishita. I get the non-sweetened dairy whipping cream