If you’re craving a dessert that captures the luscious flavors of a classic Italian treat but with an effortless twist, this Tiramisu Ice Cream (No Churn) Recipe is about to become your new obsession. It combines the rich creaminess of mascarpone and sweetened condensed milk with the bold punch of espresso-soaked ladyfingers, all folded into heavenly whipped cream. No fancy ice cream maker required—just simple steps that yield velvety, dreamy results, perfect for impressing friends or indulging on a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in making this delightful Tiramisu Ice Cream (No Churn) Recipe. Each component plays a key role in creating the creamy texture, indulgent flavor, and signature coffee aroma that make this dessert unforgettable.
- Sweetened condensed milk: Acts as the natural sweetener and adds luscious creaminess without the need for refined sugar.
- Cold heavy cream: Whipped to stiff peaks, it gives the ice cream its airy, light texture while balancing richness.
- Vanilla paste (or extract): Enhances the depth of flavor with warm, fragrant notes that elevate the mascarpone blend.
- Mascarpone cheese (room temperature): The star ingredient lending authentic tiramisu’s silky smooth, tangy creaminess.
- Coffee liqueur (optional): Adds an extra boozy coffee kick, but feel free to omit if you prefer it alcohol-free.
- Ladyfinger cookies: These delicate, airy biscuits absorb espresso quickly and add delightful texture throughout the ice cream.
- Brewed espresso or strong coffee (cooled): Infuses the ladyfingers with rich, robust coffee flavor essential for tiramisu’s iconic taste.
- Unsweetened cocoa powder: Used as the finishing dusting, it adds a bittersweet contrast and classic tiramisu look.
How to Make Tiramisu Ice Cream (No Churn) Recipe
Step 1: Whip the Heavy Cream
Start by beating the cold heavy cream in a large bowl until it forms stiff peaks—this means when you lift your whisk, the cream holds firm without collapsing. This step is crucial because it creates the fluffy, airy base that will lighten the dense mascarpone mixture, making your ice cream perfectly creamy yet light.
Step 2: Prepare the Mascarpone Mixture
In a separate bowl, whisk together the sweetened condensed milk, room temperature mascarpone, vanilla paste, and coffee liqueur until the mixture is smooth and luxuriously creamy. This blend captures tiramisu’s traditional flavor essence and marries beautifully with the whipped cream texture.
Step 3: Fold Whipped Cream into Mascarpone
Gently fold the whipped cream into the mascarpone mixture with a spatula, taking care to preserve the airiness. The goal is a light, fluffy batter that still maintains the richness of mascarpone without becoming dense. This harmonious blend forms the luscious body of your Tiramisu Ice Cream (No Churn) Recipe.
Step 4: Dip and Chunk the Ladyfingers
Quickly dip each ladyfinger into the cooled espresso—just a second or two, so they absorb the coffee without getting soggy. Then, chop or break them into bite-sized pieces. These coffee-soaked chunks bring that essential tiramisu texture and bursts of intense coffee flavor throughout the ice cream.
Step 5: Incorporate Ladyfinger Chunks
Fold the espresso-dipped ladyfinger pieces gently into the ice cream base. You can save some to sprinkle on top later for an added decorative crunch. This step layers in the familiar tiramisu texture that keeps every scoop interesting.
Step 6: Freeze and Set
Transfer the entire mixture into a loaf pan or a suitable container, smooth the top, press in any reserved ladyfinger bits, and dust generously with unsweetened cocoa powder. Cover tightly and freeze for at least 6 hours, preferably overnight. This chilling period lets all the flavors meld and the texture firm up to perfect scoopability.
Step 7: Serve with a Final Touch
Before serving, let your ice cream sit at room temperature for about 5 to 10 minutes to soften slightly—this enhances scoopability and flavor release. Dust with more cocoa powder or a few chocolate shavings if you want to add an extra elegant touch. Now, you’re ready to enjoy a truly indulgent, homemade tiramisu experience that’s delightfully creamy and full of character.
How to Serve Tiramisu Ice Cream (No Churn) Recipe
Garnishes
Enhance your Tiramisu Ice Cream (No Churn) Recipe by adding a sprinkle of cocoa or chocolate shavings on top for that classic finish. Fresh mint leaves or a few coffee beans can add a hint of freshness and sophistication to the presentation.
Side Dishes
This ice cream pairs wonderfully with simple biscotti or a warm espresso on the side to complement the deep coffee flavors. You might also serve it alongside a dark chocolate dessert or fresh berries to balance the richness with some tartness.
Creative Ways to Present
Consider layering the ice cream in clear glass cups with extra ladyfinger chunks and a drizzle of coffee liqueur for an elegant parfait. For a fun twist, serve scoops atop a warm brownie or a slice of pound cake for a dreamy dessert mash-up that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them covered tightly with plastic wrap or an airtight lid to prevent ice crystals and freezer burn. Stored properly, this tiramisu ice cream maintains its creamy texture and flavor for up to two weeks.
Freezing
The best part about this no churn recipe is that it freezes beautifully. Just make sure your container is airtight to preserve freshness. When ready to enjoy, thaw slightly at room temperature for easier scooping.
Reheating
Since this is an ice cream, reheating isn’t recommended. Instead, allow it to sit out for a few minutes if it’s too firm straight from the freezer, so it softens to the perfect creamy consistency without melting.
FAQs
Can I make this recipe without alcohol?
Absolutely! The coffee liqueur is optional and can be omitted without sacrificing the delicious coffee flavor. You can substitute with a bit of brewed espresso or extra vanilla for added depth.
Do I need an ice cream maker to make this Tiramisu Ice Cream (No Churn) Recipe?
No ice cream maker required here. The whipped cream folded with the mascarpone base and frozen gives you that smooth and creamy texture without any special equipment.
Can I use regular coffee instead of espresso?
Yes, you can substitute strong brewed coffee if you don’t have espresso on hand. Just make sure it’s cooled before dipping the ladyfingers to avoid sogginess.
How long does this ice cream take to freeze?
It should be frozen for at least 6 hours to fully set, but overnight is best for optimal texture and flavor melding.
Can I substitute mascarpone with cream cheese?
While cream cheese can work in a pinch, mascarpone gives that authentic, smooth, and buttery texture that defines tiramisu. Cream cheese might add tanginess and a firmer texture, so mascarpone is preferred for this recipe.
Final Thoughts
This Tiramisu Ice Cream (No Churn) Recipe is truly a game-changer for anyone who loves indulgent desserts without the fuss. It’s creamy, coffee-kissed, and just the right balance of sweet and rich. I encourage you to try making this at home—it’s a stunning crowd-pleaser and a perfect way to bring that unmistakable Italian charm straight to your freezer. You won’t regret it!
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Tiramisu Ice Cream (No Churn) Recipe
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
Description
This no-churn Tiramisu Ice Cream is a luscious, creamy dessert that combines the classic flavors of tiramisu with the refreshing texture of ice cream. Made without an ice cream maker, it features mascarpone cheese, coffee-soaked ladyfinger cookies, and a hint of coffee liqueur for an indulgent treat perfect for any occasion.
Ingredients
Ice Cream Base
- 1 (14 oz) can sweetened condensed milk
- 2 cups cold heavy cream
- 2 teaspoons vanilla paste (or vanilla extract)
- 1 cup mascarpone cheese (room temperature)
- 2 tablespoons coffee liqueur (like Kahlua, optional)
Mix-ins and Toppings
- 1 package ladyfinger cookies (about 12–14)
- ½ cup brewed espresso or strong coffee (cooled)
- Unsweetened cocoa powder (for dusting)
Instructions
- Whip the Cream: In a large bowl, beat the cold heavy cream until stiff peaks form. This will create the airy texture essential for the ice cream’s creaminess. Set aside.
- Prepare the Base Mixture: In another bowl, whisk together the sweetened condensed milk, mascarpone cheese, vanilla paste, and coffee liqueur until the mixture is smooth and creamy, combining sweet and rich flavors perfectly.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy, ensuring the base remains light and airy without deflating the whipped cream.
- Prepare Ladyfingers: Quickly dip each ladyfinger into the cooled espresso — no more than 1 to 2 seconds to avoid sogginess — and then break or chop them into bite-sized chunks that will add texture and coffee flavor to the ice cream.
- Combine Ladyfingers with Ice Cream Base: Fold the coffee-soaked ladyfinger chunks carefully into the ice cream base. Reserve some chunks if you’d like to press them on top later for added texture.
- Freeze the Ice Cream: Transfer the mixture into a loaf pan or suitable container. Smooth the top, press any reserved ladyfinger pieces gently onto the surface, dust generously with cocoa powder, cover, and freeze for at least 6 hours or preferably overnight to set fully.
- Serve: Before serving, let the ice cream sit at room temperature for 5 to 10 minutes for easier scooping. Dust with additional cocoa powder or chocolate shavings if desired and enjoy your delicious tiramisu-inspired treat.
Notes
- For a boozier version, increase coffee liqueur to 3 tablespoons, if desired.
- Ensure ladyfingers are only dipped briefly in espresso to prevent them from becoming too soggy.
- Allow the ice cream to soften slightly at room temperature before scooping for the best texture.
- This recipe requires at least 6 hours of freezing, but overnight is recommended for optimal results.
- Vanilla paste enhances the flavor better than extract but can be substituted with vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
