Tiramisu ice cream is an rich, sweet and creamy, coffee infused mascarpone ice cream filled with pieces of espresso soaked ladyfingers and is topped with a dusting of cocoa powder. Learn how to make this no churn ice cream inspired by the classic Italian dessert in a few easy steps with just a handful of ingredients.
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Why Should You Make This Recipe
I absolutely adore a good homemade ice cream recipe. Especially when that recipe requires only a handful of ingredients and just a few minutes to make. A few recipes from the blog that I adore are my Nutella Ice Cream, Fruity Pebbles Ice Cream and Cookies and Cream Ice Cream. I am so excited to add this homemade tiramisu ice cream recipe to the blog. I know you’ll love this espresso filled ice cream because:
- You love tiramisu. This classic Italian dessert is easily my favorite dessert of all time. From the layers of creamy mascarpone filling, to the espresso soaked ladyfingers and dusting of slightly bitter cocoa powder, the blend of all those elements is pure magic. This tiramisu ice cream takes all those luscious elements and turns them into an easy to make ice cream. For more tiramisu dessert recipes, make sure to check out my Pumpkin Tiramisu Cake and Blackberry Tiramisu Icebox Cake.
- A creamy and decadent ice cream. This creamy espresso and mascarpone dessert is made from 6 simple ingredients for the most delicious tiramisu gelato ice cream.
Ingredients
This recipe for tiramisu ice cream needs only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you will need to make this creamy espresso filled ice cream.
Gather sweetened condensed milk, mascarpone cheese, cocoa powder, heavy cream, espresso or coffee and ladyfingers.
Substitutions
Here are my recommended substitutions to make this no churn tiramisu ice cream if you need them.
- Mascarpone: This is an ingredient that is essential for the classic tiramisu taste. There is no close approximation for taste and texture.
- Sweetened Condensed Milk: This is another essential ingredient for homemade ice cream when not using an ice cream maker.
- Cocoa Powder: This is used to create an espresso and chocolate layer and also as a topping for the ice cream. I like to use Dutch process cocoa powder, but unsweetened cocoa powder works too.
- Espresso: This recipe calls for about 1 ½ cups (355 ml) espresso. An equal amount of very strong coffee works well as a substitute.
- Heavy Cream: This is an essential ingredient to the structure and texture of ice cream when it’s made without an ice cream mixer. Heavy cream usually whips to amount twice the amount.
- Ladyfingers: These classic Italian cookies are another essential ingredient to make this tiramisu dessert. If you have to use a different ingredient, Biscotti cookies, sponge or pound cake will work for this ice cream recipe.
How To Make
Let me show you how to make tiramisu ice cream in a few easy steps.
- Prepare the strong coffee or espresso according to the instructions on the container and pour it into a shallow bowl. Make sure the espresso is warm or room temperature before using in this recipe. Scoop half the mascarpone cheese into a mixing bowl. Pour half the sweetened condensed milk and 2 tablespoons (30 ml) espresso or coffee into the mixing bowl. Mix on low speed until well combined. Pour in 1 cup (237 ml) heavy cream. Mix on low until well combined. Then increase the speed to medium until medium soft peaks are formed. Transfer the mixture into another bowl or use another mixing bowl to make the mocha layer.
- Scoop the remaining half of the mascarpone cheese into a mixing bowl, along with the remaining sweetened condensed milk, 2 tablespoons (30 ml) espresso or coffee and ¼ cup (20 g) cocoa powder into the mixing bowl. Mix on low speed until well combined. Pour in the remaining 1 cup (237 ml) heavy cream. Mix on low until well combined. Then increase the speed to medium until medium soft peaks are formed.
- Layer the ½ of the espresso layer along with ½ of the mocha layer into the bottom of the container.
- Quickly dip ½ of the broken pieces of lady fingers into the remaining brewed espresso. Gently press them into the ice cream mixture.
- Repeat the second and final layer using the remaining ice cream mixtures and ladyfingers. Dust the top of the ice cream with cocoa powder and transfer the ice cream to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight. Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!
How To Store and Serve
Store the creamy and decadent ice cream in an airtight and freezer proof container in the freezer for up to 2 months.
Serve this coffee ice cream with a more some freshly brewed coffee or espresso, on top of Espresso Brownies or sandwiched between Coffee Cookies.
M’s Expert Tips
- Low, slow and cold. Mix the mascarpone and sweetened condensed milk on the lowest setting and just until the ingredients are smooth fully combined. The same applies when mixing in the heavy cream.
- Don’t overmix. In addition to going slow, make sure to mix just until the ice cream is a thickened, soft and silky consistency. Ovemixing can cause the ice cream to split and have a grainy consistency.
- Make sure to chill the ice cream for at least 6 - 8 hours: For the best tiramisu ice cream, do not skimp on the freezer time.
FAQs
This recipe for tiramisu ice cream is made from 6 simple ingredients- mascarpone cheese, sweetened condensed milk, heavy cream, cocoa powder, espresso and ladyfingers.
This ice cream recipe does not have alcohol in it. However, if you would like to add some alcohol, I recommend adding it in place of the 4 tablespoons (60 ml) espresso or coffee that’s mixed into the ice cream base.
Tiramisu ice cream has the texture of ice cream or gelato, with flavors that will remind you of the classic Italian tiramisu dessert.
Other Tiramisu Recipes to Try
If you try this Tiramisu Ice Cream recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Tiramisu Ice Cream Recipe
Equipment
- 1 6-8 cup capacity freezer proof container
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
- 8 oz. mascarpone cheese, divided
- 14 oz. canned sweetened condensed milk, divided
- 1 pint (474 ml) heavy cream, divided
- ¼ cup (20 g) unsweetened or Dutch processed cocoa powder
- 1¼ cup (386 ml) brewed espresso
- 4-6 ladyfingers, broken into small pieces
Instructions
- Prepare the strong coffee or espresso according to the instructions on the container and pour it into a shallow bowl. Make sure the espresso is warm or room temperature before using in this recipe.1¼ cup (386 ml) brewed espresso
- Scoop half the mascarpone cheese into a mixing bowl. Pour half the sweetened condensed milk and 2 tablespoons (30 ml) espresso or coffee into the mixing bowl. Mix on low speed until well combined.8 oz. mascarpone cheese, divided, 14 oz. canned sweetened condensed milk, divided
- Pour in 1 cup (237 ml) heavy cream. Mix on low until well combined. Then increase the speed to medium until medium soft peaks are formed. Transfer the mixture into another bowl or use another mixing bowl to make the mocha layer.1 pint (474 ml) heavy cream, divided
- Scoop the remaining half of the mascarpone cheese into a mixing bowl, along with the remaining sweetened condensed milk, 2 tablespoons (30 ml) espresso or coffee and ¼ cup (20 g) cocoa powder into the mixing bowl.¼ cup (20 g) unsweetened or Dutch processed cocoa powder
- Mix on low speed until well combined. Pour in the remaining 1 cup (237 ml) heavy cream. Mix on low until well combined. Then increase the speed to medium until medium soft peaks are formed.
- Layer the ½ of the espresso layer along with ½ of the mocha layer into the bottom of the container. Quickly dip ½ of the broken pieces of lady fingers into the remaining brewed espresso. Gently press them into the ice cream mixture.4-6 ladyfingers, broken into small pieces
- Repeat the second and final layer using the remaining ice cream mixtures and ladyfingers. Dust the top of the ice cream with cocoa powder and transfer the ice cream to the freezer to set for 1-2 hours.
- Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for at least 8 hours, but preferably overnight. Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy!
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