Tiramisu Ice Cream Recipe
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.
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!
Notes
Store the ice cream in an airtight and freezer proof container in the freezer for up to 2 months.
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