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.
Snickerdoodles and cinnamon ice cream. Or Graham crackers with marshmallow ice cream and melted chocolate. Mmmm
this looks amazing!!! i want a stack of those!
Those look delicious! My favorite combo would have to be a dark chocolate cookie with salted caramel ice cream.
Ahhhhmmaazing... my most fav has always been just the plain and simple chocolate chip cookies and vanilla ice cream. BUT these could for sure give that a run for the money! Looks delicious
Love It's Its... but that's probably cheating. Chocolate chip cookies with mint chip ice cream!
Vanilla bean ice cream and homemade peanut butter cookies make a fantastic ice cream sandwich!
Vanilla caramel marble ice cream between salted caramel cookies.
Truthfully, I've only ever had a store vanilla ice cream wedged between chocolate wafers sandwich. I am doomed.
Chocolate chip and vanilla ice cream! Classic!!!!!!
These sound amazing. I have always stuck with vanilla ice cream on chocolate chip cookies but clearly need to start branching out with this cookbook!
Homemade pumpkin ice cream wedged between two soft ginger snap cookies. So so delicious!
ZOMG. I may faint.
These look delish and we'll definitely be making them this summer! I've actually never made ice cream sandwich's at home! But if I had to pick one, I'd probably go with chocolate chip cookies with smores ice cream sandwiched in there;)
Congrats Tess on your first cookbook!! We love ice cream sandwiches (usually the store-bought kind)! But, we have made vanilla ice cream with either chocolate chip cookies fudge stripe cookies and cherry cordial ice cream with chocolate wafer cookies...which is by far, our favorite!!
Vanilla cookie with Chunky Monkey ice cream!
Red Velvet ice cream with chocolate chip cookies!