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.
Yum, this looks good! My favorite combo is chocolate chip cookies with salted caramel ice cream 🙂
LOVE Tessa, and her book!!! You've convinced me the tiramisu needs to be my next make!
A simple chocolate chip cookie with mint chocolate chip ice cream. Most excellent 🙂
Maybe with dallop of whipped topping and sprinkles on the sides! A mess of yumminess!
I love homemade chocolate chocolate chip cookies filled with vanilla ice cream. I haven't had any kind I don't like.
Mint chocolate ice cream between 2 dark chocolate cookies sounds amazing! But I think I'm making this recipe for the 4th! Thanks!
I'm obviously WAY behind the power curve on ice cream sandwiches; I've only ever tried chocolate and vanilla. I need this book!
I do not know Tess, but I think I'd like to. These look amazing and ice cream sandwiched can be so much fun.
I'm a chocolate chip cookie with dark chocolate peanut butter ice cream girl.
Peanut butter ice cream between 2 dark chocolate cookies. YUM!
Chocolate Chip Cookie with Cheesecake Ice-Cream on the inside! (:
I love a classic vanilla between chocolate chip cookies!
I like Neapolitan ice cream sandwiches.
AHHH! gosh this looks so delicious! My favorite ice cream sandwish combo is dark chocolate ice cream and snickerdoodle cookies!
Chocolate ice cream between dark chocolate chip cookies. Yum!
White chocolate macadamia cookies with dulce de leche ice cream. Heaven.
Oh how refreshing and FUN are these!