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Tiramisu Ice Cream

Maria G. Brooks
This Tiramisu Ice Cream is a deliciously indulgent dessert that brings together the flavors of coffee, mascarpone, and ladyfingers in a creamy frozen treat.
Inspired by the classic Italian dessert, this ice cream is perfect for coffee lovers and those who enjoy a rich, decadent dessert.
With easy-to-follow instructions and simple ingredients, this homemade ice cream will be a hit for any occasion.
Nutrition Facts (Per Serving)
Calories: 300 kca, Carbohydrates: 32g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 140mg, Sodium: 60mg, Sugar: 24g, Calcium: 120mg
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Italian
Servings 8 servings
Calories 300 kcal

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.
Keyword Tiramisu Ice Cream