Tiramisu Ice Cream Recipe — Creamy No-Churn Delight
The first spoon delivers coffee steam, sweet mascarpone, and a cool, velvety finish — this tiramisu ice cream tastes like your favorite dessert in frozen form. I developed this no-churn version after testing it 12 times to get the balance of coffee, cream, and ladyfinger texture just right. It’s faster than making a layered tiramisu and keeps that classic flavor with less fuss. You’ll find clear technique notes and small tweaks I learned while recipe testing at home and in restaurant kitchens. Read on for exact measurements, timing, and tips that stop common problems before they start.
Why This Recipe Works
- Folding whipped cream into a dense mascarpone-condensed-milk base keeps the texture airy without an ice cream maker.
- Strong, cooled espresso adds concentrated coffee flavor without watering down the frozen custard.
- Briefly soaking ladyfinger pieces (not fully saturating) preserves a pleasant, slightly chewy texture after freezing.
- Mascarpone gives richness and stabilizes the base so scoops hold shape straight from the freezer.
- Sweetened condensed milk acts as both sweetener and a stabilizer, reducing ice crystals in a no-churn formula.
Ingredients Breakdown
- Heavy cream (480 ml / 2 cups): Whipped to soft peaks, it provides lift and a clean mouthfeel. Use full-fat for best texture.
- Sweetened condensed milk (397 g / 14 oz can): Sweetener and stabilizer. It keeps the ice cream scoopable. Do not swap for granulated sugar without changing technique.
- Mascarpone (250 g / 8.8 oz): Adds tangy richness and smoothness. Do not use low-fat ricotta — result will be grainy.
- Freshly brewed espresso, cooled (120 ml / 1/2 cup): Gives the classic coffee kick. Instant coffee is acceptable in a pinch; use 1–2 tsp dissolved in hot water.
- Coffee for soaking ladyfingers (60 ml / 1/4 cup): Lightly brush or toss ladyfingers — do not soak, or they turn mushy when frozen.
- Ladyfingers (120 g / about 12): Adds tiramisu character and texture. Swap for broken amaretti for an almond note, but it will change flavor.
- Marsala wine or dark rum (60 ml / 1/4 cup) — optional: Adds traditional boozy warmth. You can use Baileys in small amounts (see variations); alcohol will soften freezing slightly.
- Vanilla extract (5 ml / 1 tsp): Rounds the flavors.
- Unsweetened cocoa powder for dusting: Finish and balance sweetness.
- Pinch of fine salt: Enhances flavor.
Brand note: For salt, use Diamond Crystal kosher salt if possible. If using Morton’s, use about half the volume.
Essential Equipment
- Electric hand mixer or stand mixer with whisk attachment (for stable whipped cream).
- Large mixing bowl and medium bowl (one chilled ideally).
- 9×5-inch (23 x 13 cm) loaf pan or similar shallow freezer-safe container — a loaf pan yields nice layers and even freezing.
- Spatula for gentle folding.
- Fine-mesh sieve for dusting cocoa.
- Plastic wrap or airtight lid.
- Coffee maker or espresso machine for strong coffee.
If you don’t have an electric mixer, whisk by hand in a chilled bowl; expect 6–8 minutes of brisk whisking for soft peaks.
Step-by-step details — Prep Time 20 minutes, Cook Time 10 minutes (for coffee & mixing), Inactive Time 7–8 hours freezing, Total Time ~8 hours. Serves 8 (about 1/2 cup per serving).
Step 1: Chill your bowls and whisk
Place mixing bowl and whisk in the fridge for 15–20 minutes before starting. Cold equipment helps the cream reach soft peaks faster. Timing: 15–20 minutes inactive.
Step 2: Brew and cool the espresso
Brew 120 ml (1/2 cup) strong espresso. Let it cool to room temperature, about 10–15 minutes. If using alcohol, mix the Marsala or rum into the cooled espresso now so flavors meld. Sensory cue: coffee should smell bright and strong, not burnt.
Step 3: Whip the cream
Pour 480 ml (2 cups) cold heavy cream into the chilled bowl. Whisk on medium-high for 2–3 minutes until soft peaks form. Stop when peaks hold but still look glossy. Do not overwhip — over-whipped cream will turn grainy and collapse when folded. Timing: 2–3 minutes.
Step 4: Make the mascarpone base
In a separate bowl, whisk 250 g (8.8 oz) mascarpone until smooth. Add 397 g (14 oz) sweetened condensed milk, 5 ml (1 tsp) vanilla, pinch of salt, and 120 ml (1/2 cup) cooled espresso. Stir until fully combined and silky, about 1–2 minutes. Taste and adjust coffee or alcohol. Timing: 2–3 minutes active.
Step 5: Fold cream into the base
Gently fold the whipped cream into the mascarpone mixture in three additions. Use a wide spatula and lift from the bottom, turning the bowl. Stop folding when no white streaks remain. Bold technique point: Folding preserves air; overmixing deflates the base and yields dense, icy ice cream. Timing: 2–3 minutes.
Step 6: Prepare ladyfinger pieces
Break 120 g (about 12) ladyfingers into 2–3 cm pieces. Lightly toss with 60 ml (1/4 cup) coffee — just enough to color them; they should be damp, not soggy. Timing: 1–2 minutes.
Step 7: Layer and swirl
Spread one-third of the ice cream base into a 9×5-inch loaf pan. Sprinkle one-third of the coffee-damp ladyfinger pieces. Repeat two more times, finishing with a final layer of base. Use the back of a spoon to gently ripple the top for pretty swirls. Timing: 5 minutes.
Step 8: Freeze
Cover surface with plastic wrap, pressing it gently onto the ice cream to reduce ice crystals. Freeze for at least 7–8 hours, ideally overnight. Inactive time: 7–8 hours.
Step 9: Serve
Remove from freezer 5–10 minutes before scooping. Dust with unsweetened cocoa powder through a fine sieve and serve with extra crushed ladyfinger or chocolate shavings. Sensory cue: the ice cream should be firm but scoopable; flavors will bloom as it softens slightly.
Expert Tips & Pro Techniques
- Use very cold tools: chilling bowls and beaters makes whipping fast and stable.
- Avoid soggy ladyfingers: light coffee contact keeps them pleasant after freezing. If pieces get too soft, press them between paper towels first.
- Common mistake — overfolding the cream: stop when streaks disappear. Overmixing flattens texture and leads to iciness.
- Make-ahead: this keeps well in the freezer up to 1 month. Press a layer of parchment directly on top before sealing to limit ice crystals.
- Professional trick for smoother scoops: add 15–30 ml (1–2 tbsp) of neutral corn syrup or glucose to the mascarpone base to inhibit large ice crystals in warm climates.
- For a churned version: convert flavors into a classic custard base, chill thoroughly, then process in an ice cream maker per manufacturer instructions. Freeze 3–4 hours to firm.
Storage & Reheating
- Refrigerator: This is a frozen dessert. Keep leftovers in the freezer. If you need a short hold in the fridge, place a small amount in an airtight container and refrigerate for up to 4 hours — flavor and texture will soften.
- Freezer: Store in an airtight container for up to 1 month. Press a sheet of parchment or plastic wrap directly on the surface before sealing to minimize ice crystals.
- Reheating: Do not microwave. To serve, transfer to the fridge for 10–15 minutes or leave at room temperature for 5–10 minutes for scoopable texture. Avoid repeated thaw/refreeze cycles.
Variations & Substitutions
- Baileys tiramisu (alcohol-forward): Replace 60 ml (1/4 cup) Marsala with 60 ml (1/4 cup) Baileys Irish Cream. Keep other ratios the same. Note: alcohol will slightly soften the frozen texture.
- Chocolate-hazelnut twist: Fold 80 g (1/3 cup) chopped toasted hazelnuts and 60 g (1/3 cup) chopped dark chocolate into the base before layering. Keep ladyfingers the same.
- Gluten-free version: Replace ladyfingers with 120 g (about 10–12) gluten-free sponge cookies. No other changes. Texture will be slightly crisper.
- Vegan adaptation: Use 2 cans (2 x 400 ml) full-fat coconut milk (chilled and use the solid cream), 1 can (397 g) sweetened condensed coconut milk, and 225 g vegan cream cheese in place of mascarpone. Whip coconut cream into peaks and fold similarly. Freezing time remains the same; expect a firmer set and subtle coconut note.
- Churned gelato-style version: Make a custard base with egg yolks and milk for a denser, colder-storing gelato. Reduce cream to 240 ml (1 cup) and replace with 480 ml (2 cups) whole milk; follow ice cream maker instructions and freeze 3–4 hours.
Serving Suggestions & Pairings
- Serve with an espresso shot or cold brew for contrast.
- Garnish with shaved dark chocolate and a dusting of cocoa.
- Pair with a sweet Marsala or Vin Santo for an Italian finish.
- For a lighter course, offer small scoops with citrus shortbread or almond biscotti. Pair with our [Garlic Roasted Potatoes] for a savory dinner? (Internal link placeholder idea for site editors.)
Nutrition Information
Per serving: Serving size 1/2 cup (about 100 g), recipe yields 8 servings.
- Calories: ~550 kcal
- Total Fat: ~44 g
- Saturated Fat: ~27 g
- Cholesterol: ~115 mg
- Sodium: ~110 mg
- Total Carbohydrates: ~38 g
- Dietary Fiber: ~1 g
- Sugars: ~30 g
- Protein: ~6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my tiramisu ice cream turn out icy?
A: Icy texture usually means too much liquid or not enough fat/stabilizer. Avoid over-soaking ladyfingers and be sure to fold, not whip, after adding the cream. Press plastic on the surface before freezing to limit ice crystals.
Q: Can I make this without eggs?
A: Yes. This no-churn recipe contains no eggs. If you adapt a custard-based churned version, omit eggs only if you plan to use a commercial egg replacer or follow a no-cook simple base like this one.
Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger freezing container. Freeze time will increase; allow an extra 2–4 hours to firm fully. Note: larger containers freeze less evenly, so consider multiple smaller pans.
Q: Can I prepare this the night before?
A: Absolutely. Prepare and freeze overnight for best texture. Remove 5–10 minutes before serving to soften slightly.
Q: How long does this keep in the freezer?
A: Up to 1 month when well sealed. For best texture and flavor, consume within three weeks.
Q: Can I churn this in an ice cream maker instead?
A: Yes. Convert the flavor profile to a custard or use a stabilizer if you want a churned texture. A churned version usually freezes 3–4 hours to firm.
Q: What can I use instead of mascarpone?
A: Full-fat cream cheese thinned with a tablespoon of cream can be a substitute, but the flavor and silkiness will change. For best results, stick with mascarpone.
Conclusion
This no-churn tiramisu ice cream turns the beloved layered dessert into an easy, make-ahead frozen treat that tastes elegant and homemade. If you want a different presentation, try the frozen sandwich idea in the Food Fashion Party recipe for a handheld option: Tiramisu Bailey’s Ice Cream Sandwich. For a citrus-forward twist on the classic flavor profile, see the Lemon Tiramisu adaptation for inspiration: Lemon Tiramisu.
Print
Tiramisu Ice Cream
- Total Time: 480 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy no-churn tiramisu ice cream that captures the classic flavors of tiramisu in a delicious frozen treat.
Ingredients
- 480 ml (2 cups) heavy cream, whipped to soft peaks
- 397 g (14 oz can) sweetened condensed milk
- 250 g (8.8 oz) mascarpone
- 120 ml (1/2 cup) freshly brewed espresso, cooled
- 60 ml (1/4 cup) coffee for soaking ladyfingers
- 120 g (about 12) ladyfingers
- 60 ml (1/4 cup) Marsala wine or dark rum (optional)
- 5 ml (1 tsp) vanilla extract
- Unsweetened cocoa powder for dusting
- A pinch of fine salt
Instructions
- Chill your bowls and whisk in the fridge for 15–20 minutes.
- Brew and cool the espresso, about 10–15 minutes.
- Whip the heavy cream until soft peaks form, about 2–3 minutes.
- In a separate bowl, whisk the mascarpone until smooth, then mix in the sweetened condensed milk, vanilla, salt, and cooled espresso.
- Fold the whipped cream into the mascarpone mixture in three additions.
- Break ladyfingers into 2–3 cm pieces and lightly toss with coffee.
- Layer one-third of the ice cream base into a loaf pan, followed by one-third of the ladyfinger pieces. Repeat two more times, finishing with a layer of base.
- Cover with plastic wrap and freeze for at least 7–8 hours.
- Serve with cocoa dusting and enjoy!
Notes
Use cold tools to ensure the cream whips properly. Avoid over-soaking ladyfingers to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup (about 100 g)
- Calories: 550
- Sugar: 30g
- Sodium: 110mg
- Fat: 44g
- Saturated Fat: 27g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg