You know I live for a dessert that’s both fancy and easy, and this Tiramisu Ice Cream is exactly that. It’s like your favorite Italian dessert, this Tiramisu Recipe, decided to take a summer vacation.
Table of Contents
Why I Love This Recipe
I’ve always been a tiramisu girl. Creamy mascarpone, strong espresso, bittersweet chocolate, and those perfectly crisp yet tender ladyfingers, it’s the flavor combo of my dreams. This Tiramisu Ice Cream recipe takes all those flavors and turns them into the creamiest, most luxurious ice cream without any fussy custard-making. The best part? You can make it ahead and stash it in the freezer, so dessert is always ready when you are. Also this is my go-to ice cream maker. I love it because you don't have to freeze the container and it doesn't take up insane amounts of space in my precious freezer.
Ingredients & Substitutions
- Mascarpone cheese (can swap with cream cheese in a pinch)
- Freshly brewed espresso (or strong coffee)
- Whole milk
- Heavy cream
- Granulated sugar
- Fine sea salt
- Vanilla extract or vanilla bean paste
- Shaved chocolate (dark or semi-sweet)
- Ladyfingers (store-bought is perfectly acceptable)
How to Make
- In a blender or food processor, puree the mascarpone, espresso, milk, cream, sugar, salt, and vanilla until smooth, scraping down the sides as needed.
- Transfer the mixture to a bowl and press plastic wrap directly against the surface. Refrigerate until fully chilled, at least 30 minutes.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, add the shaved chocolate and crumbled ladyfingers.
- Transfer the Tiramisu Ice Cream to an airtight container, pressing plastic wrap directly onto the surface. Freeze for at least 4 hours or until firm.
Tips & Tricks
- Chill everything: Make sure your base is fully chilled before churning, it helps the ice cream set faster and stay creamy.
- Espresso quality matters: The better your coffee, the deeper the flavor.
- Ladyfinger texture: Lightly crush them by hand for a mix of big chunks and fine crumbs.
- Storage: Press plastic wrap directly against the surface of this Tiramisu Ice Cream before freezing to prevent ice crystals.
- Extra indulgence: Drizzle a little coffee liqueur over your Tiramisu Ice Cream scoop before serving for grown-ups only.
FAQ's
Can I make this without an ice cream maker?
Yes! Freeze the base in a shallow dish, stirring every 30 minutes until firm, then fold in the mix-ins.
How long will it keep in the freezer?
Up to 2 weeks, though it rarely lasts that long.
Can I make it gluten-free?
Absolutely, just swap in gluten-free ladyfingers.
Similar Recipes
Tiramisu Ice Cream
Ingredients
- 8 ounces mascarpone cheese
- 3 tablespoons espresso
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ½ cup shaved chocolate
- 1 cup crumbled ladyfingers (roughly chopped or crushed by hand)
Instructions
- In a blender or food processor, puree the mascarpone, espresso, milk, cream, sugar, salt, and vanilla until smooth, scraping down the sides as needed.
- Transfer the mixture to a bowl and press plastic wrap directly against the surface. Refrigerate until fully chilled, at least 30 minutes.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, add the shaved chocolate and crumbled ladyfingers.
- Transfer the ice cream to an airtight container, pressing plastic wrap directly onto the surface. Freeze for at least 4 hours or until firm.
I love the classic chocolate chip cookie with vanilla ice cream, but I would love some inspiration from Tess' book! Thanks for the giveaway Gaby!
This looks delicious! I'm old school...I like plain old vanilla ice cream smushed between chocolate chip cookies!
YUM! My favorite has to be a chocolate chip cookie with chocolate chip cookie dough ice cream... that's how I roll. Never too much cookie dough, right?!
Oh, that looks delicious!!! It's a billion degrees here in Louisiana and I think I need an ice cream sandwich ASAP!
Growing up I was addicted to Chipwhiches, but when I make my own I like to use the best vanilla ice cream I can get my hands on and put it between chocolate-chip cookies.
My all time favorite ice cream sandwich is Mississippi Mud Pie.
chocolate chip with vanilla ice cream
chocolate chip with vanilla ice cream
Oatmeal raisin cookies with vanilla ice cream
Wow...this looks REALLY good. It is only 8am here, but I would devour that right now. I've only ever tried chocolate chip cookie sandwiches and the basic chocolate wafer sandwiches. I prefer the chocolate chip cookie sandwiches, but I have a feeling I'm really missing out considering I've only tried two kinds. A new mission...!
I've always been a tradition ice cream sandwich kind of gal.. You say those 2 words together and I'm sold! However, upon discovering this, there's no doubt I'd have a new favorite flavor when it comes to ice cream sandwiches!
I love dark chocolate cookies with mocha ice cream inbetween! What a combination!
I've never made an adventurous ice cream sandwich yet, but now I'm imagining some butter pecan ice cream with a browned butter pecan cookie.
Chocolate chip cookie with cookie dough ice cream. Our local ice cream parlor makes a delicious one but I would love to make my own. Neat cookbook topic.
My favorite ice-cream is vanilla ice cream and chocolate cookies.
The Tiramisu Ice Cream Sandwich looks amazing, great recipe.
The cookbook would be great.
Those look delish! I love vanilla bean ice cream sandwiched in between chocolate chocolate-chip cookies!