Creamy Tiramisu Ice Cream

why make this recipe

Tiramisu Ice Cream is a delightful treat that combines the rich flavors of classic tiramisu with the creamy sweetness of ice cream. This recipe is perfect for coffee lovers and dessert enthusiasts alike. It offers a unique twist on a traditional favorite, making it a great addition to any gathering or a special indulgence at home. It’s an easy way to enjoy the flavors of tiramisu without the fuss of baking a cake. Plus, it’s a refreshing dessert that’s amazing during warm weather!

how to make Tiramisu Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup mascarpone cheese
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup strong brewed espresso, cooled
• 1 teaspoon vanilla extract
• 1 package ladyfingers
• 1/4 cup cocoa powder
• 1/4 cup chocolate shavings (optional)

Directions

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the warm cream mixture into the yolks while whisking to temper them.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
4. Remove from heat and stir in the mascarpone cheese, espresso, and vanilla extract until smooth.
5. Let the mixture cool completely, then churn it in an ice cream maker according to the manufacturer’s instructions.
6. In a separate bowl, dip ladyfingers in the remaining espresso and layer them with the churned ice cream in a freezer-safe container.
7. Repeat the layering, finishing with a layer of ice cream on top. Sprinkle with cocoa powder and chocolate shavings if desired.
8. Freeze for at least 4 hours or until firm. Serve and enjoy your tiramisu ice cream!

how to serve Tiramisu Ice Cream

Serve Tiramisu Ice Cream in bowls or cones. You can garnish it with extra cocoa powder, chocolate shavings, or even a drizzle of caramel sauce. This dessert is perfect for family gatherings, dinner parties, or just a treat for yourself.

how to store Tiramisu Ice Cream

Store any leftover Tiramisu Ice Cream in a tightly sealed container in the freezer. It will stay fresh for about 2-3 weeks. Make sure to let it sit at room temperature for a few minutes before scooping, as it can become quite firm in the freezer.

tips to make Tiramisu Ice Cream

• Use high-quality espresso for the best flavor.
• If you don’t have an ice cream maker, you can freeze it in a container and stir every 30 minutes for a few hours until it’s creamy.
• For a fun twist, try adding a splash of coffee liqueur to the mixture for an adult version.
• Layer freshly whipped cream in the dessert for extra fluffiness.

variation

You can add chocolate chips or bits of chocolate to the ice cream for an extra treat. You can also switch the espresso for a strong brewed coffee if you prefer a milder taste.

FAQs

Q: Can I make Tiramisu Ice Cream without an ice cream maker?
A: Yes! You can freeze the mixture in a container and stir it every 30 minutes until it reaches a creamy texture.

Q: How long will Tiramisu Ice Cream last in the freezer?
A: It can last for about 2-3 weeks in the freezer if stored properly in a sealed container.

Q: Can I use decaf coffee for this recipe?
A: Absolutely! If you want to avoid caffeine, using decaf coffee or espresso is a great option.

Tiramisu Ice Cream

A delightful twist on the classic tiramisu, this Tiramisu Ice Cream combines rich flavors with creamy sweetness, making it a perfect treat for coffee lovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Ice Cream

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup mascarpone cheese High-quality mascarpone is recommended.
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup strong brewed espresso, cooled Use high-quality espresso for the best flavor.
• 1 teaspoon vanilla extract

Layering

• 1 package ladyfingers
• 1/4 cup cocoa powder For sprinkling on top.
• 1/4 cup chocolate shavings Optional, for garnish.

Method

 

Preparation of Ice Cream Base

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the warm cream mixture into the yolks while whisking to temper them.
3. Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
4. Remove from heat and stir in the mascarpone cheese, espresso, and vanilla extract until smooth.
5. Let the mixture cool completely, then churn it in an ice cream maker according to the manufacturer's instructions.

Layering and Freezing

1. In a separate bowl, dip ladyfingers in the remaining espresso and layer them with the churned ice cream in a freezer-safe container.
2. Repeat the layering, finishing with a layer of ice cream on top.
3. Sprinkle with cocoa powder and chocolate shavings if desired.
4. Freeze for at least 4 hours or until firm.

Serving

1. Serve Tiramisu Ice Cream in bowls or cones. You can garnish it with extra cocoa powder, chocolate shavings, or even a drizzle of caramel sauce.

Notes

Store any leftover Tiramisu Ice Cream in a tightly sealed container in the freezer for about 2-3 weeks. Let it sit at room temperature for a few minutes before scooping, as it can become quite firm. For a fun twist, try adding a splash of coffee liqueur to the mixture or layer freshly whipped cream in the dessert for extra fluffiness.