Tiramisu Ice Cream No-Churn

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 favorite is 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.

Let’s talk 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. Otherwise, I use my stand mixer – just makes it a lot quicker.
• Use a mixing bowl that will be large enough to hold all ingredients.
• Also, a spatula is a great tool when you need to fold ingredients.
• And, as I explained in my post on Tips, you want to use a good ice cream storage container. I love these insulated ice cream tubs and have been using these with great results.

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.

Prepare coffee liqueur

• Add the cocoa powder to the hot espresso coffee – leave it to cool.
• Once cooled, add the liqueur and set aside.

First Bowl

• 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.

Second bowl

• Pour the remaining espresso mixture into the second bowl with mascarpone mixture.
• Add the crushed chocolate and barely combine. (optional)
• This will be the coffee-cocoa flavored mixture.

Assemble

• Pour half the mixture from the first bowl into the ice cream container.
• Followed by half the mixture with the second bowl.
• Then top with the remaining mixture from the first followed by the second bowl.
• Using a knife create a swirl effect by running the knife thru a couple of times.
• Freeze for at least 4 hours or overnight.
• For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
• Enjoy!

Frequently asked questions

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.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

No-Churn Tiramisu Ice Cream

Author: Veena Azmanov

5 from 8 votes

Print Pin Rate

Prep Time: 7 mins

Chilling Time: 4 hrs

Total Time: 4 hrs 7 mins

Calories: 247kcal

$10

Adjust Servings Here: 10 servings

Description

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.

Equipment /Tools

• Stand Mixer
• Stainless steel mixing bowl
• Ice cream container purple
• Spatula

Ingredients

• 250 ml Whipping cream
• 120 ml Condensed milk
• 1/2 cup Mascarpone
• 60 ml Espresso coffee
• 1 tsp Vanilla extract optional
• 5 Ladyfinger cookies
• 2 tbsp Cocoa powder
• 1/2 cup Crushed chocolate (optional)
• 60 ml Marsala Cream de cacao, brandy or rum (omit for non-alcohol version)

Metric – US customary

ADJUST SERVINGS HERE – 10 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

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.

PREPARE COFFEE LIQUEUR

• Add the cocoa powder to the hot espresso coffee – leave it to cool.
• Once cooled add the liqueur and set aside.

FIRST BOWL

• 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.

SECOND BOWL

• 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.

ASSEMBLE

• Pour half the mixture from the first bowl into the ice cream container.
• Followed by half the mixture with the second bowl.
• Then top with the remaining mixture from the first followed by the second bowl.
• Using a knife create a swirl effect by running the knife thru a couple of times.
• Freeze for at least 4 hours or overnight.
• For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
• Enjoy!

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information

Calories: 247kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 0.6mg

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

Keywords – No-churn, no-churn ice cream, summer, Tiramisu

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Recommended for the recipe

No-Churn Ice Cream Collection

• NO churn Ice cream collection
• Classic Vanilla Ice Cream no-churn
• Caramel Banana Ice Cream – No Churn
• Belgium Chocolate Ice Cream
• No-Churn Chocolate Ice Cream
• Dulce De leche ice cream
• Creamy Dulce de leche pops
• Oreo Ice Cream
• Lemon No-Churn Ice Cream
• No-Churn Blueberry Ice Cream
• Strawberry yogurt pops
• Raspberry Ice Cream
• Blackberry Ice Cream
• Mixed Berry Ice Cream – No-Churn
• No Churn Strawberry Ice cream
• No Churn Cherry Ice Cream
• Easy no-churn Mango Ice cream
• Mango Kulfi
• Mango Popsicle
• Strawberry Yogurt Pops
• Indian Lycee Kulfi – Lychee Ice cream pops

Mascarpone Cream Cake68

Best EVER Skinny Tiramisu Recipe

Crustless Strawberry Ricotta Cheesecake (6)

cheesecakes-64

You may also like

• Tiramisu Donuts
• Skinny Tiramisu Desserts
• Mascarpone Cream Cake
• Cream Cheese Chocolate Tart
• Baked Chocolate Cheesecake Tart

Fried Tiramisu Donuts

Bringing your favorite dessert into a donut. These Tiramisu donuts are an absolute treat with a cream cheese-based coffee glaze and dusted with cocoa powder for that ultimate finish. The dough is my no-fail recipe for yeast-raised donuts, deep-fried before frosting with a Tiramisu glaze.

The BEST Skinny Tiramisu EVER – Guilt Free Desserts

This skinny tiramisu is a rich and elegant dessert, bold in flavors of coffee and liqueur to warm you up in winter. Creamy and light layers of luxury that melt in the mouth make this a perfect crowd pleasing dessert. The recipe tries to keep it simple, easy and effortless as possible.