Print

Tiramisu Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 24 reviews

This luscious Tiramisu Ice Cream recipe combines the rich flavors of classic Italian tiramisu in a creamy frozen dessert. Featuring mascarpone cheese, espresso-infused chocolate, and crunchy ladyfingers, this no-bake ice cream delight is perfect for coffee lovers craving a cool, sophisticated treat.

Ingredients

Main Ingredients

  • 8 ounces mascarpone cheese
  • 1 cup whole milk
  • 3 tablespoons amaretto liqueur
  • ½ cup sugar
  • Pinch of salt
  • ½ cup espresso, cooled
  • 1 ounce Baker’s semi-sweet chocolate, finely chopped
  • 8 ladyfingers, roughly chopped (plus more for serving, optional)

Instructions

  1. Blend the base: In a food processor or blender, combine the mascarpone cheese, whole milk, amaretto, sugar, and a pinch of salt. Puree until the mixture is completely smooth and silky.
  2. Chill the mixture: Transfer the blended mixture to a bowl or container, cover it, and refrigerate for at least one hour to allow flavors to meld and to chill thoroughly before churning.
  3. Prepare the espresso chocolate sauce: Brew fresh espresso and while it’s hot, stir in the finely chopped semi-sweet chocolate until the chocolate is fully melted, creating a rich chocolate espresso sauce. Set aside to cool.
  4. Churn the ice cream: Pour the chilled mascarpone mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  5. Incorporate espresso and ladyfingers: During the last 5 minutes of churning, slowly add the espresso chocolate sauce one teaspoon at a time to infuse the ice cream with coffee flavor. Then, fold in the roughly chopped ladyfingers gradually, if using, to add texture and a classic tiramisu element.
  6. Freeze to firm up: Once churning is complete, transfer the ice cream to an airtight container. Freeze for an additional 4 hours or until firm enough to scoop.
  7. Serve: Before serving, optionally garnish with extra ladyfingers, cocoa powder, and chocolate shavings to enhance the tiramisu theme and presentation.

Notes

  • For best results, ensure the ice cream base is well-chilled before churning.
  • If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals until firm.
  • Adjust espresso quantity based on desired coffee intensity.
  • Amaretto can be substituted with coffee liqueur or omitted for a non-alcoholic version.
  • Store leftovers in the freezer in an airtight container for up to one week.

Find it online: https://deliciousyum.com/tiramisu-ice-cream-recipe/