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.
Table of Content
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 needs just a few ingredients that you probably already have on hand, and it takes just ten minutes to whip.
- It makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- Also, it has a long shelf-life. So, I make a few different ice cream flavors and keep them in the freezer.
- Add a little milk and whip in a blender to make the most amazing tiramisu smoothie you ever taste.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. For example, I use 38% fat content in my whipping cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. 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 just makes the flavors pop.
- 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.
Step by step instructions
- Liquid - Add the cocoa powder to the brewed espresso coffee – let cool to room temperature then add the liqueur and set aside.
- Whip - In the bowl of a stand mixer with the whisk attachment whip the whipping cream until soft peaks. Then, add the mascarpone cream followed by the condensed milk and vanilla extract. Combine well.
Pro tip - whip well until you add the mascarpone but once you add the condensed milk do not overwhip otherwise you will lose volume. - Divide the mixture into two bowls. Set aside
- Bow one - Break the ladyfinger cookies into 4 to 5 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.
Pro tip - this mixture with the cookies adds a nice crunch as well as a rich cream cheese flavor. - Bowl two - Pour the remaining espresso mixture into the second bowl. This will be the coffee cocoa-flavored mixture aka cocoa mixture
Pro tip - this mixture adds a rich coffee and cocoa flavor in contrast to the cream cheese flavor. - Assemble - Pour half the white mixture into the ice cream container. Followed by half the cocoa mixture. Followed by the remaining white and cocoa until you have used all.
- Use a spoon to create a marbled effect using the figure 8 motion. Then sprinkle with the crushed chocolate on top.
- Freeze for at least 4 hours, preferably overnight.
Pro tip - For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
Tips - no-churn ice cream
- 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.
- While you can combine everything together, using the two bowl method, adds a depth of flavor and dimension to this ice cream.
- 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.
- 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.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Frequently asked questions
Can I use homemade cream for this ice cream?
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.
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, 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 bitterness of the coffee does do a great job in cutting down some of the sweetness.
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Printable Recipe
No-Churn Tiramisu Ice Cream
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
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 still a simple and easy recipe that takes only 10 minutes to prepare. Best of all you don't need an ice cream maker.
Ingredients
- 1 cup (240 ml) Whipping cream
- 4 oz (113 g) Mascarpone
- ½ cup (120 ml) Condensed milk
- 1 tsp Vanilla extract optional
- ¼ cup (4 tbsp) Espresso coffee
- 2 tbsp (15 g) Cocoa powder
- ¼ cup (60 ml) Marsala Cream de cacao, brandy or rum (omit for non-alcohol version)
- 5 Ladyfinger cookies
- ½ cup (80 g) Crushed chocolate (optional)
Instructions
- Liquid - Add the cocoa powder to the brewed espresso coffee – let cool to room temperature then add the liqueur and set aside.
- Whip - In the bowl of a stand mixer with the whisk attachment whip the whipping cream until soft peaks. Then, add the mascarpone cream followed by the condensed milk and vanilla extact. Combine well. Pro tip - whip well until you add the mascarpone but once you add the condensed milk do not overwhip otherwise you will lose volume.
- Divide the mixture into two bowls. Set aside
- Bow one - Break the ladyfinger cookies into 4 to 5 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.Pro tip - this mixture with the cookies adds a nice crunch as well as a rich cream cheese flavor.
- Bowl two - Pour the remaining espresso mixture into the second bowl. This will be the coffee cocoa-flavored mixture aka cocoa mixturePro tip - this mixture adds a rich coffee and cocoa flavor in contrast to the cream cheese flavor.
- Assemble - Pour half the white mixture into the ice cream container. Followed by half the cocoa mixture. Followed by the remaining white and cocoa until you have used all.
- Use a spoon to create a marbled effect using the figure 8 motion. Then sprinkle with the crushed chocolate on top
- Freeze for at least 4 hours, preferably overnight.Pro tip - For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.
Recipe Notes
- 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.
- While you can combine everything together, using the two bowl method, adds a depth of flavor and dimension to this ice cream.
- 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.
- 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.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
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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Ankita
Can I skip the ladyfinger biscuits? And would this work with 25% fat content in whipping cream?
Veena Azmanov
You can skip the biscuits and you can use 25% whipping cream but the ice cream might be a little icy.
ishita
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?
Veena Azmanov
Ishita. I get the non-sweetened dairy whipping cream