Have I told you that one of my absolute favorite desserts is the classic Tiramisu? I even created a skinny Tiramisu version for myself so I can indulge more often. My kids’ favorites are my Tiramisu donuts or sufganiyot. And of course, every summer, I even make this Tiramisu ice cream and it’s the easiest ever because it’s no-churn ice cream.
Why make this recipe?
It is a wonderful combination of mascarpone ice cream, coffee ice cream, and frozen coffee soak lady finger biscuits It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker. The list of ingredients used is few and most of them are simple and easy to find. Also, it has a long shelf-life in the freezer of up to 3 months! Add a little milk and whip a few scoops in a blender to make the most amazing tiramisu smoothie you have ever tasted. And unlike traditional ice cream, this one has no egg yolks, which means it’s eggless – one dessert for everyone.
Step-by-step: Tiramisu ice cream recipe
Mascarpone cream – In the large bowl of a stand mixer with the whisk attachment, whip the heavy cream until soft peaks. Then, add the condensed milk followed by the mascarpone cheese, powdered sugar, and vanilla extract. Combine well.Pro tip – I like to whip the heavy cream separately and then fold it into the mascarpone to prevent lumps. This also gives a very light and airy ice cream. (as seen in the video)
Coffee cream – Pour 1/3 of the mascarpone cream into a separate small bowl and add 1/4 cup of the coffee mixture. Combine well and set aside.Pro tip – This mixture adds a rich coffee and cocoa flavor as well as color in contrast to the mascarpone cream. Soaking Liquid – In a medium bowl add the cocoa powder to the brewed espresso coffee and hot water– let cool to room temperature then add the liqueur. Set aside until ready to soak the ladyfinger cookies.Pro tip – for a stronger coffee flavor substitute the hot water with more coffee
Assemble – Layer the mascarpone cream and coffee cream with soaked ladyfinger cookies in the ice cream container or loaf pan as shown in the video.- Pour 1/3 of the mascarpone cream mixture Followed by 1/3 of the coffee cream mixture Soak 3 ladyfinger cookies, break them into pieces and place them on the top. Continue to layer with more mascarpone cream and coffee cream mixtures followed by more pieces of soaked lady finger cookies until you have used everything or the tub is full!Pro tip – there is no right or wrong way to layer these so have fun. You can also top it with a few crushed chocolate pieces at the end. Freeze – When done, cover the container with its lid and place it in the freezer. Freeze for at least 4 to 6 hours, preferably overnight.Pro tip – For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop. Garnish with chocolate shavings if you prefer.
Variations
Tiramisu Chocolate ice cream – fold half cup melted cooled into the coffee cream mixture then layer just as we did above. Custard tiramisu ice cream – add 1 cup of cooled vanilla pastry cream or custard to the mascarpone cream mixture. Then, continue as directed above. This may produce some ice crystals Tiramisu Cassata ice cream – Use a loaf tin and layer the two cream mixtures over a layer of coffee-soaked ladyfinger cookies. Freeze then cut into pieces.
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Frequently asked questions
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