Homemade, ice cream, no=churn, Tiramisu, 10 minutes

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.
5 from 8 votes
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Course: Dessert
Cuisine: American, Italian
Keyword: No-churn, no-churn ice cream, summer, Tiramisu
Prep Time: 7 minutes
Chilling Time: 4 hours
Total Time: 4 hours 7 minutes
Servings: 10 servings
Calories: 247kcal
Author: Veena Azmanov
Cost: $10



  • 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)



  • 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.


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


  • 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.


  • 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.


  • 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!



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