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If you love the rich, coffee-infused flavors of classic tiramisu, then this Tiramisu Ice Cream is the perfect frozen treat for you.
This decadent dessert captures the essence of the beloved Italian dessert in a smooth and creamy ice cream.
With the bold taste of espresso, the richness of mascarpone, and the delicate crunch of ladyfinger cookies, each bite is an irresistible blend of flavors and textures.
Perfect for summer days or as an elegant after-dinner indulgence, this homemade tiramisu ice cream is easy to make and requires just a handful of ingredients.
Whether you’re a coffee lover or a tiramisu enthusiast, this ice cream will satisfy your sweet cravings in the most luxurious way.
Why You’ll Love This Recipe
1. Authentic Tiramisu Flavors
This recipe combines real espresso, mascarpone cheese, and cocoa powder to perfectly replicate the taste of classic tiramisu in a frozen, creamy scoop.
2. Smooth & Creamy Texture
Mascarpone cheese and heavy cream create an ultra-rich and velvety ice cream base that melts beautifully in your mouth.
3. No Raw Eggs, No Baking Required
Unlike traditional tiramisu, this recipe doesn’t require raw eggs or layering. It’s a simple and stress-free way to enjoy tiramisu flavors.
4. Perfect for Coffee Lovers
If you love the bold taste of espresso, this ice cream will quickly become your new favorite frozen dessert.
5. Easy to Make Ahead
Tiramisu ice cream stores well in the freezer, making it a great dessert to prepare in advance for special occasions or casual treats.
Ingredients Needed
For the Ice Cream Base:
- Heavy Cream – Provides a rich and creamy texture.
- Whole Milk – Helps balance the creaminess and creates a smooth consistency.
- Granulated Sugar – Sweetens the ice cream without overpowering the flavors.
- Egg Yolks – Thickens the ice cream base, creating a custard-like texture.
- Mascarpone Cheese – The key ingredient that gives tiramisu its signature richness.
- Espresso or Strong Brewed Coffee – Adds bold coffee flavor to the ice cream.
- Vanilla Extract – Enhances the overall taste with a warm, sweet aroma.
- A Pinch of Salt – Balances the sweetness and deepens the flavors.
For the Tiramisu Flavor Additions:
- Ladyfinger Cookies – Light and crisp, these cookies soak up the coffee flavor, adding texture to the ice cream.
- Coffee Liqueur (Optional) – Enhances the espresso flavor with a touch of depth and warmth.
- Unsweetened Cocoa Powder – Adds the classic cocoa dusting found in traditional tiramisu.
- Dark Chocolate Shavings (Optional) – A delicious garnish for extra chocolate flavor.
Let me know when you’re ready for the next section!
Step-by-Step Instructions
Step 1: Prepare the Espresso Mixture
Brew a strong cup of espresso and let it cool completely. If using coffee liqueur, mix it with the espresso and set it aside.
Step 2: Make the Ice Cream Base
In a medium saucepan over medium heat, combine the heavy cream and whole milk. Heat until steaming but not boiling.
Step 3: Whisk the Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened.
Step 4: Temper the Eggs
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking continuously. Gradually add more until fully incorporated.
Step 5: Cook the Custard
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
Step 6: Add Mascarpone and Espresso
Remove the mixture from heat and whisk in the mascarpone cheese, cooled espresso, vanilla extract, and salt until smooth.
Step 7: Chill the Ice Cream Base
Pour the custard into a bowl and let it cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight.
Step 8: Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 9: Fold in the Ladyfingers
Break the ladyfinger cookies into small pieces and gently fold them into the ice cream.
Step 10: Freeze & Serve
Transfer the churned ice cream into an airtight container. Sprinkle with cocoa powder and chocolate shavings if desired.
Freeze for at least 3 hours before serving.
Tips for the Best Tiramisu Ice Cream
Use Freshly Brewed Espresso
For the richest flavor, use freshly brewed espresso instead of instant coffee.
Chill the Base Properly
Letting the ice cream base chill overnight ensures a creamier consistency.
Do Not Over-Churn
Churning too long can make the ice cream grainy instead of smooth and creamy.
Soak the Ladyfingers Lightly
If you want softer bites of ladyfinger, lightly dip them in espresso before adding them to the ice cream.
Let the Ice Cream Sit Before Scooping
For the best texture, allow the ice cream to sit at room temperature for about 5 minutes before scooping.
Storage & Shelf Life
- Refrigerator: The uncooked ice cream base can be stored in the fridge for up to 2 days before churning.
- Freezer: Once churned, store the tiramisu ice cream in an airtight container in the freezer for up to 2 weeks.
- Prevent Freezer Burn: Place a layer of plastic wrap directly on top of the ice cream before sealing the container.
Conclusion
This Tiramisu Ice Cream is a luxurious and creamy frozen dessert that captures the essence of classic tiramisu in every bite.
With its bold espresso flavor, rich mascarpone base, and delightful ladyfinger crumbles, it’s the perfect treat for coffee and dessert lovers alike.
Whether you’re making it for a dinner party or simply indulging at home, this homemade ice cream is sure to impress!
Frequently Asked Questions
1. Can I make tiramisu ice cream without an ice cream maker?
Yes! Pour the chilled ice cream base into a container, freeze it, and stir every 30 minutes for 3-4 hours until creamy.
2. Can I use instant coffee instead of espresso?
Yes, but the flavor won’t be as strong. Use a concentrated mix of instant coffee and hot water.
3. What can I substitute for mascarpone cheese?
You can use cream cheese or a mix of cream cheese and heavy cream, but the texture will be slightly different.
4. Can I skip the alcohol?
Absolutely! Simply leave out the coffee liqueur and use extra espresso for flavor.
5. How can I make this ice cream more chocolatey?
Add chocolate chips, a swirl of chocolate ganache, or extra cocoa powder for a richer chocolate flavor.
Tiramisu Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Medium Saucepan
- 1 Whisk
- 1 Mixing Bowl
- 1 measuring cup
- 1 Airtight container
Ingredients
- 1 ½ cups 360 ml Heavy Cream
- 1 ½ cups 360 ml Whole Milk
- 5 Large Egg Yolks
- ¾ cup 150 g Granulated Sugar
- 8 oz 226 g Mascarpone Cheese
- ¾ cup 180 ml Espresso or Strong Coffee (cooled)
- 1 tsp Vanilla Extract
- A Pinch Salt
- 8-10 Ladyfingers broken into pieces
- 1 tbsp optional Coffee Liqueur
- 1 tbsp Unsweetened Cocoa Powder for garnish
- ½ cup optional Dark Chocolate Shavings
Instructions
- Prepare the Espresso Mixture: Brew the espresso or coffee, let it cool, and mix in coffee liqueur if desired.
- Make the Ice Cream Base: In a saucepan, combine heavy cream and milk, and heat until steaming but not boiling.
- Whisk Egg Yolks and Sugar: In a bowl, whisk egg yolks and sugar until pale and thickened.
- Temper the Eggs: Slowly add warm cream mixture to the egg yolks while whisking, then combine everything back into the saucepan.
- Cook the Custard: Cook over low heat until it thickens enough to coat the back of a spoon.
- Add Mascarpone and Espresso: Remove from heat and whisk in mascarpone cheese, espresso, vanilla, and salt.
- Chill the Mixture: Allow the mixture to cool to room temperature, then refrigerate for 4+ hours.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn until soft-serve consistency.
- Add Ladyfingers: Fold in broken ladyfinger pieces gently.
- Freeze & Serve: Transfer to an airtight container, freeze for at least 3 hours, and garnish with cocoa powder and chocolate shavings before serving.
Notes
- For a smoother texture, use freshly brewed espresso instead of instant coffee.
- If you don’t have an ice cream maker, place the ice cream mixture in a container and freeze, stirring every 30 minutes for 3-4 hours to prevent ice crystals.
- You can add more or less cocoa powder based on your preference for chocolate flavor.
- Coffee liqueur adds a depth of flavor, but is optional and can be omitted for a non-alcoholic version.
