Description
This Tiramisu Ice Cream recipe combines the classic flavors of the iconic Italian dessert with the creamy texture of rich homemade ice cream. Layered with mascarpone, espresso, cocoa, coffee-soaked ladyfingers, and chunks of quality chocolate, this no-churn ice cream dessert is a delightful treat perfect for coffee and dessert lovers. It requires no baking and uses simple whipping techniques to achieve a smooth, fluffy texture that sets beautifully in the freezer.
Ingredients
Scale
Ice Cream Base One
- 7 ounces sweetened condensed milk (half of 14 oz can)
- 4 ounces mascarpone cheese (half of 8 oz)
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground espresso
Ice Cream Base Two
- 7 ounces sweetened condensed milk (remaining half)
- 4 ounces mascarpone cheese (remaining half)
- 2 cups heavy whipping cream (divided)
Coffee Mixture
- 1 cup strong brewed coffee
- 2 tablespoons granulated sugar
Additional Ingredients
- 8-10 ladyfinger cookies, broken into 1 inch pieces
- 1/2 cup unsweetened cocoa powder (for dusting)
- 4 ounces good quality chocolate bar, broken into chunks
Instructions
- Prepare First Ice Cream Base: In a mixing bowl, combine half the sweetened condensed milk, half the mascarpone cheese, 1/4 cup cocoa powder, and 1 tablespoon ground espresso. Mix on low speed with a whisk attachment until combined.
- Whip First Base: Slowly add 1 cup of the heavy whipping cream while mixing on low. Then increase speed to medium and whip until the mixture is thick, smooth, and fluffy.
- Set Aside First Base: Transfer this mixture into a separate bowl and set aside for layering later.
- Prepare Second Ice Cream Base: Using the original mixing bowl (no need to wash), combine the remaining sweetened condensed milk and mascarpone cheese until smooth.
- Whip Second Base: Slowly add the remaining 1 cup heavy whipping cream on low speed, then whip on medium speed until thick, smooth, and fluffy.
- Make Coffee Mixture: In a small bowl, stir together the strong brewed coffee and granulated sugar until the sugar has fully dissolved.
- Prepare Container: Select a container for your ice cream (a bread loaf pan is ideal) to assemble the layers.
- Layer Ice Cream and Cookies: Begin by spooning dollops of the two ice cream mixtures alternately into the bottom of the container to create a quilt-like textured base, filling about one third of the pan.
- Add Ladyfingers: Quickly dip pieces of ladyfinger cookies in the coffee mixture and scatter them evenly over the first ice cream layer.
- Continue Layering: Repeat the alternating dollops of ice cream mixtures and dollops of coffee-dipped ladyfingers for the remaining two layers, making sure to incorporate the chocolate chunks as you go.
- Smooth and Dust: Use a spatula or the back of a spoon to smooth the top layer of the assembled ice cream, then dust generously with unsweetened cocoa powder.
- Freeze: Cover the container tightly and freeze the tiramisu ice cream for at least six hours or until fully set and firm.
Notes
- Ensure ladyfingers are dipped quickly into the coffee mixture to avoid sogginess that may affect the texture.
- Use good quality mascarpone cheese and chocolate for the best flavor.
- This recipe does not require an ice cream maker, making it easy to prepare at home.
- For an extra coffee kick, sprinkle additional ground espresso on layers as you build them.
- Store leftovers covered in the freezer and consume within one week for optimal freshness.
