Description
A creamy no-churn tiramisu ice cream that captures the classic flavors of tiramisu in a delicious frozen treat.
Ingredients
Scale
- 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