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.
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. 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 8 hours.