Tiramisu Ice Cream
Tiramisu Ice Cream
Ingredients
For the Inclusions
- 1/2 cup espresso, strong, cooled
- 12 ladyfingers
- 1/2 cup milk chocolate ganache, prepared and slightly cooled
For Finishing
- 2 tablespoons unsweetened cocoa powder, plus more for serving
- 1 ladyfingers, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine the sweetened condensed milk, softened mascarpone cheese, cold heavy cream, and vanilla extract.
⏱️ 5 min
- 2
Using a hand mixer or a stand mixer with the whisk attachment, whisk the mixture vigorously on high speed. Continue whisking for 5-7 minutes, or until the mixture is thick, silky smooth, and holds soft peaks. Be patient, as this step requires thorough whisking to achieve the correct consistency for a no-churn ice cream.
⏱️ 7 min
- 3
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the ice cream out later.
⏱️ 2 min
- 4
Pour approximately half of the prepared ice cream base evenly into the bottom of the lined loaf pan.
⏱️ 1 min
- 5
Quickly dip 6 of the ladyfingers into the cooled espresso, just enough to moisten them without making them soggy. Break these espresso-soaked ladyfingers into 1-inch pieces and scatter them over the ice cream base in the pan. Drizzle about half of the prepared milk chocolate ganache over the ladyfinger pieces.
⏱️ 5 min
- 6
Carefully spread the remaining ice cream base over the first layer of inclusions, ensuring they are mostly covered.
⏱️ 2 min
- 7
Dip the remaining 6 ladyfingers into the cooled espresso, break them into pieces, and place them on top of the second ice cream layer. Drizzle the remaining milk chocolate ganache over these ladyfingers.
⏱️ 3 min
- 8
Using a spoon or a knife, gently swirl the milk chocolate ganache into the ice cream base, creating a marbled pattern throughout the top layer.
⏱️ 2 min
- 9
Sift 2 tablespoons of unsweetened cocoa powder generously over the top of the layered ice cream mixture in the pan.
⏱️ 1 min
- 10
Cover the loaf pan tightly with plastic wrap or aluminum foil. Place the pan in the freezer and allow the ice cream to freeze until it is fully set, at least 6 hours, or preferably overnight.
⏱️ 360 min
- 11
Once the ice cream is fully frozen, remove it from the freezer. Lift the ice cream out of the pan using the parchment paper overhang. Sift an additional generous amount of cocoa powder over the top before serving.
⏱️ 2 min
- 12
Scoop the Tiramisu Ice Cream into serving dishes. Optionally, garnish each serving with a whole ladyfinger. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Ice Cream
For the Inclusions
- 1/2 cup espresso, strong, cooled
- 12 ladyfingers
- 1/2 cup milk chocolate ganache, prepared and slightly cooled
For Finishing
- 2 tablespoons unsweetened cocoa powder, plus more for serving
- 1 ladyfingers, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine the sweetened condensed milk, softened mascarpone cheese, cold heavy cream, and vanilla extract.
⏱️ 5 min - 2
Using a hand mixer or a stand mixer with the whisk attachment, whisk the mixture vigorously on high speed. Continue whisking for 5-7 minutes, or until the mixture is thick, silky smooth, and holds soft peaks. Be patient, as this step requires thorough whisking to achieve the correct consistency for a no-churn ice cream.
⏱️ 7 min - 3
Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the ice cream out later.
⏱️ 2 min - 4
Pour approximately half of the prepared ice cream base evenly into the bottom of the lined loaf pan.
⏱️ 1 min - 5
Quickly dip 6 of the ladyfingers into the cooled espresso, just enough to moisten them without making them soggy. Break these espresso-soaked ladyfingers into 1-inch pieces and scatter them over the ice cream base in the pan. Drizzle about half of the prepared milk chocolate ganache over the ladyfinger pieces.
⏱️ 5 min - 6
Carefully spread the remaining ice cream base over the first layer of inclusions, ensuring they are mostly covered.
⏱️ 2 min - 7
Dip the remaining 6 ladyfingers into the cooled espresso, break them into pieces, and place them on top of the second ice cream layer. Drizzle the remaining milk chocolate ganache over these ladyfingers.
⏱️ 3 min - 8
Using a spoon or a knife, gently swirl the milk chocolate ganache into the ice cream base, creating a marbled pattern throughout the top layer.
⏱️ 2 min - 9
Sift 2 tablespoons of unsweetened cocoa powder generously over the top of the layered ice cream mixture in the pan.
⏱️ 1 min - 10
Cover the loaf pan tightly with plastic wrap or aluminum foil. Place the pan in the freezer and allow the ice cream to freeze until it is fully set, at least 6 hours, or preferably overnight.
⏱️ 360 min - 11
Once the ice cream is fully frozen, remove it from the freezer. Lift the ice cream out of the pan using the parchment paper overhang. Sift an additional generous amount of cocoa powder over the top before serving.
⏱️ 2 min - 12
Scoop the Tiramisu Ice Cream into serving dishes. Optionally, garnish each serving with a whole ladyfinger. Serve immediately and enjoy!