Tiramisu Ice Cream

Indulge in the decadent fusion of an Italian classic with a frozen twist in this Tiramisu Ice Cream recipe. Creamy, rich, and bursting with bold espresso and Kahlúa notes, this homemade ice cream captures all the signature flavors of tiramisu in every silky bite. Made with a custard base enriched by mascarpone cheese and swirled with delicate chunks of ladyfinger cookies, it's finished with a dusting of unsweetened cocoa powder for that authentic tiramisu touch. Perfect for dessert lovers and coffee enthusiasts alike, this no-bake recipe is a celebration of indulgence that's both elegant and irresistibly refreshing. Whether served in bowls, cones, or garnished with extra crumbles, this ice cream is the ultimate treat for special occasions or cozy nights in!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 8 ounces Mascarpone cheese
• 1 teaspoon Vanilla extract
• 2 tablespoons Instant espresso powder
• 2 tablespoons Kahlúa or coffee liqueur
• 6 Ladyfinger cookies
• 2 tablespoons Unsweetened cocoa powder
• 4 Egg yolks

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot and the sugar has dissolved, but do not bring to a boil.

Step 2

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Step 3

Slowly whisk about 1/2 cup of the hot cream mixture into the egg yolks to temper them.

Step 4

Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously.

Step 5

Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes.

Step 6

Remove from heat and stir in the mascarpone cheese, vanilla extract, instant espresso powder, and Kahlúa or coffee liqueur until the mascarpone is fully melted and the mixture is smooth.

Step 7

Strain the mixture through a fine-mesh sieve into a large bowl to remove any clumps and let it cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until thoroughly chilled.

Step 8

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Step 9

During the last few minutes of churning, break the ladyfinger cookies into small pieces and add them to the ice cream.

Step 10

When the ice cream reaches a soft-serve consistency, transfer it to an airtight container.

Step 11

Sift the cocoa powder evenly over the top of the ice cream.

Step 12

Cover and freeze for at least 2 hours or until firm before serving.

Step 13

Serve the tiramisu ice cream in bowls or cones, garnished with additional ladyfinger crumbles or a sprinkle of cocoa powder if desired.

Nutrition Facts

Serving size	1404.6 grams (1404.6g)

Amount per serving	% Daily Value*
Calories	4389

Total Fat 302.60g	388%
Saturated Fat 181.60g	908%
Polyunsaturated Fat 0.30g
Cholesterol 1662mg	554%
Sodium 855mg	37%
Total Carbohydrate 321.80g	117%
Dietary Fiber 7.50g	27%
Total Sugars 227.60g
Protein 41.50g	83%

Vitamin D 181IU	903%
Calcium 766mg	59%
Iron 6mg	31%
Potassium 1170mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 4.0%

Carbs: 30.8%