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
