Ice Cream & Frozen Desserts

Tiramisu Ice Cream (No Machine)

4.6 from 10 votes
You don't need to travel to enjoy the classic taste of tiramisu - all you need is my homemade ice cream recipe!
Enjoy tiramisu with my easy, homemade ice cream recipe - no machine required.

Hi Bold Bakers!

One of my all time favorite desserts is Italian Tiramisu! This traditional dessert is made by soaking crunchy, Italian cookies called ladyfingers in coffee liqueur then adding layers of sweetened mascarpone cheese and cocoa powder. While Tiramisu is lovely as-is, I believe every dessert can be transformed into something magical – thus, my Tiramisu Ice Cream was born!

The Base: 2 Ingredient Homemade Ice Cream

Have you tried my Two Ingredient, Homemade Ice Cream recipe? You simply whip up a high-fat, fresh dairy cream and condensed milk to create this amazing ice cream base – no ice cream machine required. You know that saying, “If it sounds too good to be true then it probably is…?” Well, in this case, it’s true. This ice cream tastes just as rich and creamy as your storebought favorites. I have made almost 100 flavors from this two-ingredient base including Lemon Meringue Pie, Mint Chocolate Chip and even my favorite flavors of Ben & Jerry’s Ice Cream. Check out my Freezer Section Ice Cream Destination for all of my homemade ice cream recipes.

Tiramisu Ice Cream Recipe

In Italian, Tiramisu actually means pick-me-up which refers to the yummy strong coffee that flavors this layered desert. Well, my version has the same punch as it starts with my coffee ice cream as the base. Next, I fold in crushed ladyfingers because you can’t have tiramisu without, then finish with shaved dark chocolate. This Tiramisu Ice Cream is as rich and complex as the real thing without all the fuss! Honestly, what could be more satisfying?

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Gemma's Freezer Section Ice Cream Destination on Tiramisu Ice Cream


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Tiramisu Ice Cream (No Machine)

4.6 from 10 votes
You don't need to travel to enjoy the classic taste of tiramisu - all you need is my homemade ice cream recipe!
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
You don't need to travel to enjoy the classic taste of tiramisu - all you need is my homemade ice cream recipe!
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 14 ounces (1 Can/ 400ml) sweetened condensed milk(fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  • 1 teaspoons vanilla extract
  • 2 tablespoons warm water
  • 1 tablespoon instant expresso powder
  • 1/2 cup (11/2oz/45g) lady finger cookies, crushed
  • 1/4 cup (11/2oz/45g) roughly chopped chocolate

Instructions

  • In a small bowl dissolve your instant expresso powder in water, set aside.
  • Place sweetened condensed milk in the fridge to keep cold.
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  • Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  • Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in color.
  • Lastly, fold in the crushed lady fingers and chocolate.
  • Freeze at least 4 hours or overnight before scooping and serving

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Comments & Reviews

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Disha1803
Member
Disha1803
4 months ago

Hi Gemma,
I tried ur 2 ingredient ice cream recepie it came out well the only doubt i have that it’s tasting like a whipped cream rather the ice cream we buy from market has a little different taste and they r little hard . I have used whipping cream use for cake icing .
Although my kids r loving it.
So please guide me where i am wrong and what is the exact way to know that now the cream is whipped in hard peaks.
Thanks

Sofianeo
Member
Sofianeo
7 months ago

Hello
I am new to your site so I haven’t checked every recipe but please can you tell me how to make hazelnut praline that I can add in your base.
I live in Cyprus so I will be makin plenty of ice cream this summer as the “home made kind” here is expensive (snickers , Oreo etc).
Thanks btw….

blob220
Guest
blob220
8 months ago

Are you awesome?

oko
Guest
oko
9 months ago

hi, Gemma. Does that taste like Gelato? If i were to keep that in a display chiller, how long can it last?

Debi Kuperberg
Guest
Debi Kuperberg
1 year ago

Hi, Gemma. I LOVE your recipes! I have used your 2 ingredient recipe for ice cream, and have come up with a number of flavors that are wonderful! However, while most of my flavors have a great consistency, a few of them have hardened a lot. One is peanut butter with chocolate- I add the pb to the whipped base, & about 2 hours later, I add chopped pb cups swirls of chocolate syrup. At the 2 hour time the base is already solid enough to scoop. After 6 hours total, it needs to sit out for 20-30 minutes before… Read more »

Mimi
Guest
Mimi
1 year ago

Hello Gemmma Ever since I found your YouTube channel , I have been obsessed with your recipes. I am trying to watch all you videos and made a couple flavors of ice creams. I made vanilla, cookies and cream, and mint chocolate. All of them came out great, I have also attempted to make peppermint bark ice-cream and it came out good but I would like your help to perfect it. So with the peppermint bark, I melted white chocolate and added it to the ice-cream base. I also ground/chopped candy cane and chocolate and added it mixture. It came… Read more »

Berna
Guest
Berna
1 year ago

Hi Gemma,
All your ice cream recipes are a huge success 🙂
Did you ommit the mascarpone on purpose in this ice cream recipe?
Thanks

New Girl in the Kitchen
Guest
New Girl in the Kitchen
1 year ago

Hi Gemma,

For some reason, I cannot use the ‘reply’ option after your comment so I am afraid I have to write a fresh comment here. I followed the instructions strictly so the coffee was not boiling hot but it was definitely quite warm when I added it to the mixture. Do you think it could have been the reason for the curdling?

New Girl In the Kitchen
Guest
New Girl In the Kitchen
1 year ago

Hi Gemma,

Thanks for your recipe. I do not have a stand or hand mixer so I did the whipping the old fashioned way. Everything seemed fine until I added the coffee, after which the mixture started to appear separated. It seems a little curdled now. The cream was definitely not over whipped so that couldn’t be the reason. Could you please tell me where I might have gone wrong? I have just chucked it in the freezer and I am still hoping it wouldn’t be a complete disaster because I had been waiting for weeks to make this!

Member

Hi I really like to try this . Whipped cream and heavy cream is that the same? Or only whipped cream can use to make ice cream? Thank you! I will use it to fill my French macaroons

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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