Description
This no-churn Tiramisu Ice Cream combines the classic flavors of Italian tiramisu in a creamy, easy-to-make frozen dessert. Using mascarpone cheese, sweetened condensed milk, espresso-soaked ladyfingers, and a dusting of cocoa powder, this recipe requires no ice cream maker and minimal prep time—perfect for a delicious, sophisticated treat at home.
Ingredients
Ice Cream Base
- 1 & 2/3 cups heavy whipping cream (cold)
- 6 ounces mascarpone cheese (softened to room temperature)
- 14 oz sweetened condensed milk
- ½ teaspoon vanilla extract or 1 teaspoon vanilla bean paste
Add-ins and Toppings
- 3 tablespoons cocoa powder (for dusting)
- 1/3 cup fresh espresso (cooled) or instant coffee dissolved in water
- 8 ladyfingers (broken into pieces)
Instructions
- Whip the Cream: In a large bowl, use a hand mixer or stand mixer with a whisk attachment to whip the cold heavy whipping cream until stiff peaks form, creating a fluffy base for the ice cream.
- Mix Mascarpone Mixture: In a separate bowl, whisk together the softened mascarpone cheese, sweetened condensed milk, and vanilla extract until smooth and creamy to add rich flavor and sweetness.
- Combine Mixtures: Gently fold the mascarpone mixture into the whipped cream until fully combined, being careful not to deflate the whipped cream to maintain a light texture.
- Assemble Layers: Pour one-third of the whipped cream mixture into a 9×5 inch loaf pan or freezer-safe container. Top with ladyfinger pieces lightly soaked in cooled espresso, then dust with cocoa powder. Repeat this layering process two more times, finishing with a dusting of cocoa powder on top. Wrap the container tightly with plastic wrap.
- Freeze: Place the assembled tiramisu ice cream in the freezer for at least 6 hours or overnight to set and firm up for the best texture.
- Serve: When ready to enjoy, allow the ice cream to soften slightly at room temperature for a few minutes before scooping to achieve the perfect creamy consistency. Serve and savor the classic tiramisu flavors in frozen form.
Notes
- Make sure the heavy whipping cream is cold for optimal whipping performance.
- If you don’t have fresh espresso, instant coffee dissolved in a small amount of warm water works as a great substitute.
- Breaking the ladyfingers into small pieces helps distribute them evenly throughout the layers.
- Softening the ice cream slightly before serving makes scooping easier and enhances creaminess.
- This recipe requires no ice cream maker, making it simple and accessible.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
