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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?
ENJOY MORE ICE CREAM FLAVORS!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
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Watch The Recipe Video!
Tiramisu Ice Cream (No Machine)
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
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!
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….
Are you awesome?
Hi Gemma , What can substitute the lady finger cookies in tiramisu ice cream , Can cake work?
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.
Hi Gemma,
All your ice cream recipes are a huge success 🙂
Did you ommit the mascarpone on purpose in this ice cream recipe?
Thanks
Hi Gemma! How long can i store the Ice cream? Regards from México ????
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.
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
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 ☺️