This Tiramisu Ice Cream captures all the beloved flavors of the classic Tiramisu dessert in a refreshing, frozen treat. With the bold richness of espresso and the velvety smoothness of mascarpone, it’s destined to become your favorite indulgence this summer.
Easy Tiramisu Ice Cream Recipe
I love no-churn ice cream recipes because they are super easy to make and allow you to create all sorts of different flavors. I am a coffee addict, and one of my all-time favorite desserts is tiramisu. This ice cream perfectly captures the essence of traditional tiramisu while being a brand-new treat.
It’s creamy and not too sweet. I love the subtle flavors of the brewed coffee and cocoa. It’s a swirl of mascarpone ice cream and cocoa/espresso ice cream with pieces of coffee-soaked ladyfingers. Enjoy a scoop poolside in the sunshine!
Why You’ll Love This Tiramisu Ice Cream
- Balanced flavors. This ice cream recipe is rich, creamy, bold, and a little tangy. It’s so good!
- No churning is required. This recipe does not require churning, so you can easily make this ice cream any time you want. You do not need to use an ice cream maker or hand mixer.
- Crowd favorite. It’s not just for coffee lovers! Everyone is going to love this tiramisu ice cream.
What You’ll Need
This is a fairly affordable recipe that you can make in multiple batches and store in your freezer. The recipe card below provides more information and exact measurements.
- Sweetened condensed milk: This is an essential ingredient for creamy and smooth ice cream. This also helps to prevent large ice crystals from forming.
- Mascarpone: A classic component of tiramisu is mascarpone cheese. It adds an extra creamy texture and a tangy flavor.
- Cocoa powder and Espresso: Incorporating the ground espresso powder and cocoa powder into the ice cream base helps to deepen the coffee flavor. Helping the chocolate and coffee play off each other to create a bold taste.
- Heavy cream: The most important ingredients when making homemade ice cream.
- Brewed coffee: Adding the brewed coffee helps mimic the soaked cookie layer of tiramisu.
- Sugar: I combine the sugar with the coffee to sweeten it up so there’s no bitter flavor.
- Ladyfingers: Crushed ladyfingers are scattered throughout the ice cream mixture for texture.
- Chocolate bar: This is a great way to add more chocolate flavor to the ice cream.
How to Make Tiramisu Ice Cream
I promise that all of the work you put into making this cold treat is worth it! Store a large batch in your freezer to enjoy anytime.
- Start making the base. Add half of the condensed milk, half of the mascarpone, half of the cocoa powder, and half of the ground espresso to a large mixing bowl. Then using the whisk attachment of an electric mixer, combine the ingredients on low speed.
- Gradually add heavy cream. Slowly pour in 1 cup of the heavy cream while the mixer is still on low speed. Once all of the cream has been added, bump the speed to medium and whip the mixture until it’s fluffy.
- Transfer. Scrape the mixture into another bowl so you can use the stand mixer for the next step.
- Add milk and cheese. Combine the remaining condensed milk and mascarpone cheese on low speed in the mixing bowl.
- Repeat the second step. Gradually pour in the rest of the heavy cream on low speed and switch it to medium once it has all been added. Whip the mixture until it is fluffy.
- Combine the coffee and sugar. Pour the brewed coffee into a separate, small bowl and add the sugar. Stir until the sugar fully dissolves.
- Add ice cream to the pan. Now you have two ice creams. Grab a loaf pan and alternate large dollops of each one to create a quilt pattern.
- Dip and add ladyfingers. After the pan is ⅓ filled, dip the cookie pieces into the coffee mixture and scatter them on top of the ice cream. Repeat this process for the last two layers.
- Smooth and dust. Smooth the top of the ice cream and add a light dusting of the leftover cocoa powder.
- Cover and freeze. Use plastic wrap to tightly cover the ice cream and store it in the freezer for a minimum of 6 hours to set.
Tips for Success
- Don’t overmix the mascarpone. If you mix the mascarpone too much, it can become grainy.
- Cover with plastic wrap. Keep plastic wrap directly on the ice cream to prevent ice crystals.
- Storage: Store the tiramisu ice cream tightly covered in the freezer for up to 3 months.
More No-Churn Homemade Ice Cream Recipes to Try
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In a mixing bowl, add half of the sweetened condensed milk and half of the mascarpone cheese, ¼ cup of cocoa powder and one tablespoon of ground espresso. Mix on low, while using the whisk attachment, until combined.
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Slowly add the whipping cream. Once combined, whip on medium speed until the mixture becomes thick, smooth and fluffy.
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Scrape this mixture into a separate bowl and set aside.
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Using the same mixing bowl, add the remaining sweetened condensed milk and mascarpone cheese and combine.
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Add the remaining heavy whipping cream on low speed, then once combined, whip on medium speed until thick, smooth and fluffy.
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In a separate small bowl, add the brewed coffee and 2 Tablespoons of Sugar then stir until the sugar dissolves.
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Get out the container you’d like to use for your ice cream (I used a regular bread loaf pan).
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Begin adding dollops of each ice cream mixture to the bottom of the pan, alternating each dollop to create a quilt-like pattern.
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After the bottom layer is covered and the pan is approximately 1/3 filled, quickly dip several cookie pieces in the coffee mixture and scatter them in the ice cream mixture.
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Continue this process with the remaining two layers until all the ice cream mixtures and lady fingers have been added to the pan.
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Use a spatula or the back of a spoon to smooth the top of the ice cream. Top with a dusting of cocoa powder.
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Cover and freeze until set, at least six hours.
Last Step:
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Calories: 638kcal | Carbohydrates: 48g | Protein: 11g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 137mg | Sodium: 115mg | Potassium: 451mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1.471IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 3mg
