Ice Cream & Frozen Desserts

Tiramisu Ice Cream (No Machine)

4.57 from 32 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.

This post may contain affiliate links. Please see my full disclosure for details.

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. Find out how to make all the quintessential components at one stop The BEST Tiramisu Recipe (100% From Scratch).

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?

2 ingredient ice cream, no machine ice cream, 2 ingredients no machine ice cream, no ice cream machine, Homemade Ice Cream, Homemade No Machine Ice Cream, Two Ingredient Ice Cream, Ice Cream recipe, how to make homemade ice cream, how to make ice cream without an ice cream machine, egg free ice cream, easy ice cream recipe, how to make ice cream for kids, kids summer activities, tiramisu ice cream, coffee ice cream

ENJOY MORE ICE CREAM FLAVORS!

Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

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


Watch The Recipe Video!

Tiramisu Ice Cream (No Machine)

4.57 from 32 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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
4.57 from 32 votes (26 ratings without comment)
Subscribe
Notify of
guest

73 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Sue
Sue
3 years ago

I love tiramasu and this ice cream is scrumptious. My only addition is to stir in some softened and whipped cream cheese (in lieu of mascarpone that would be in real tiramasu). I can’t get enough of it!

Sofia
Sofia
5 years 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
blob220
5 years ago

Are you awesome?

Miriam
Miriam
1 year ago

Hi Gemma , What can substitute the lady finger cookies in tiramisu ice cream , Can cake work?

Nadine
Nadine
2 years ago

Just tried this to take to a bbq at some friends tomorrow. Didn’t go with the tiramisu part though but just the heavy cream + condensed sugar + vanilla extract and some crushed oreos. Will see how it goes! Thanks for this Emma! Very much appreciate it.

Berna
Berna
6 years 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

Sandra Mtz
Sandra Mtz
6 years ago

Hi Gemma! How long can i store the Ice cream? Regards from México ????

Sweetkarin
Sweetkarin
7 years ago

Hi Gemma,

saw the microwave cake recipe on fb and came to your page….saw Ice-cream no machine videos…all of them.
Did Tiramisu and o I am in heaven. Made it twice in 3 days and we love it so so much.

Mille grazie from a Tiramisulover.

Pam
Pam
4 years ago

Hi Gemma, If I used a decaf espresso (Nespresso machine) would that be too much liquid? I prefer decaf and am not sure if I’ll be able to find decaf espresso powder

anaya
anaya
4 years ago

This was better than store bought ice cream and super easy to make.
1) all my chocolate bits settled at the bottom of the pint.
2) the ice cream was a little sweet for my taste.
Any suggestions.
You’re a genius. Every recipe on the site is better then the previous one which seems impossible ☺️

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook