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.
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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.
Thanks for the sweet post Gaby!! Love ya! Xoxo
These sandwiches look so good and would help with the heat right now in Texas.
Holy cow! These look amazing, Gaby!
I'm a vanilla ice cream with chocolate chip cookie kind of gal but I think I need to try some of these! Thanks so much for the opportunity!
Wow - those look beautiful. I've been debating buying an ice cream machine for a month now, and the weather lately (in MN) isn't helping. This would push me over the edge.
My favorite is the classic vanilla on chocolate chip cookies. yum.
Oatmeal cookies with cinnamon ice cream (no raisins, please!)
This is a torturous post to be reading while at work at my desk on this hot, humid Friday. I need to remember to read posts like this AFTER lunch!
A few months back, I had balsamic fig with mascarpone ice cream with peanut butter cookies. As weird as it sounds, it was incredible! Hoping to duplicate it soon.
vanilla ice cream & peanut butter cookies!!
I honestly have only had the boxed ice cream sandwiches. I know something is seriously wrong with me. I could see how this could be come a favorite real fast!
I make these for my grandson when he comes to visit! Take 2 sugar cookies,, homemade or store bought, put a piece of Hershey's chocolate candy bar on each cookie, melt for few seconds in microwave, put small scoop of any flavor you like on one cookie, put other cookie on top, wrap in plastic wrap or wax paper, place in freezer on cookie sheet, when froze put all in freezer bag. Hope you enjoy!
Snickerdoodle cookies with cinnamon ice cream, chocolate jimmies around the side
My favorite is chocolate peanut butter ice cream sandwiched between chocolate chip cookies!!
The ice cream sandwich that comes to mind, is a combo from my childhood. I love brownie cookies and pistachio ice cream w/ mini chocolate chips around the ice cream edge. OUTSTANDING!!!!
I love the basic chocolate wafer cookie with vanilla ice cream sandwich -- I need to branch out! 🙂
I do love Tessa! She's the one who got me hooked on Pinterest when it first started. So much time wasted... I mean being inspired! My favorite would have to be something simple like fresh strawberry ice cream and sugar cookies or snickerdoodles.
Hahaha 🙂 I'm an enabler