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.
I LOVE B & J CHUNKEY MONKEY, THE WALNUTS WITH THE CHOCOLATE AND THEN THE BANANA ALL IN ONE BITE, MAKES MY MOUTH WATER JUST THINKING ABOUT IT. I NEED TO GO MY SOME RIGHT NOW, :):):):):):):)
Do all of them count as my favorite? All, I just love them all!!! 🙂
Coconut ice cream with chocolate chip cookies! Yum!
in college I used to looooove hitting up the nearby 7-Eleven for the Tollhouse ice cream cookie sandwiches! But I think my favorite combo would be dark chocolate cookies with espresso ice cream...might need to make that happen at some point this weekend.
My fave ice cream sandwich combo is from a local restaurant that makes their own. It's dulce de leche ice cream with a graham cracker cookie. YUMMY!
Peppermint ice cream in between graham crackers!
I love cookie dough ice cream!!
My daughter and I like to experience with cookies and ice cream and we have fount that ones we have enjoyed the most are chocolate chip cookied with chocolate mint ice cream and snickerdoodle cookies with pecan prailine ice cream and we are sure we will be trying this one over the weekend here in HOT Arizona.
Wowzers - looks divine!!! My all time favorite sandwich combo would have to be chocolate chip cookies with vanilla ice cream rolled in sprinkles or mini choc chips.
Wowza! Now that's my kind of ice cream sandwich! Looks so scrumptious. Enjoy your weekend!
I love chocolate chip cookies and vanilla bean ice cream.
I'm embarrassed...probably out of the running altogether...but, my entire life all I have ever had were the Eskimo Pies from a store. Am hanging my head in shame. However, where there's life there's hope and I don't consider my self a lost cause. This Tiramisu Ice Cream Sandwich, for example. My favourite ice cream flavour is Vanilla Bean...hmmm...maybe with snickerdoodle cookies?
chocolate chip cookie vanilla ice cream
We love chocolate chip cookies with mint ice cream.
My favorite ice cream sandwich combo has to be mint ice cream with a dark chocolate cookie!! mmm