- 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)
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.
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.
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