No-churn Tiramisu Ice Cream
No-churn Tiramisu Ice Cream
Ingredients
- 230 ml strong coffee, brewed
- 12-14 savoiardi biscuits
- 250 ml double cream
- 175 g condensed milk
- 100 g mascarpone
- as needed cocoa powder, for dusting
Instructions
- 1
Brew the strong coffee and transfer it to a small bowl. Allow the coffee to cool completely.
⏱️ 10 min
- 2
In a large bowl, combine the double cream, condensed milk, and mascarpone.
⏱️ 2 min
- 3
Using an electric hand mixer, beat the mixture until it reaches the consistency of whipped double cream. It should be thick and hold soft peaks.
⏱️ 5 min
- 4
Briefly dunk half of the savoiardi biscuits into the cooled coffee, ensuring they are fully immersed for about 1 second per side. Be careful not to over-soak them, as they should be soft but not falling apart.
⏱️ 2 min
- 5
Arrange the soaked biscuits in a single layer on the base of a 700ml (or larger) tupperware container that you plan to freeze the ice cream in.
⏱️ 1 min
- 6
Gently spoon and smooth half of the prepared ice cream mix evenly over the layer of soaked biscuits.
⏱️ 1 min
- 7
Repeat step 4 and 5 with the remaining savoiardi biscuits, arranging them on top of the first ice cream layer.
⏱️ 2 min
- 8
Finish with a second layer of the remaining ice cream mix, spooning and smoothing it over the second biscuit layer.
⏱️ 1 min
- 9
Generously dust the top of the ice cream with cocoa powder using a sieve.
⏱️ 1 min
- 10
Cover the tupperware container and freeze for at least 5 hours, or preferably overnight, until the ice cream is firm.
⏱️ 300 min
- 11
Remove the ice cream from the freezer about 15 minutes before serving to allow it to soften slightly, making it easier to scoop.
⏱️ 15 min
- 12
Scoop and serve your no-churn Tiramisu ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-churn Tiramisu Ice Cream
- 230 ml strong coffee, brewed
- 12-14 savoiardi biscuits
- 250 ml double cream
- 175 g condensed milk
- 100 g mascarpone
- as needed cocoa powder, for dusting
Instructions
- 1
Brew the strong coffee and transfer it to a small bowl. Allow the coffee to cool completely.
⏱️ 10 min - 2
In a large bowl, combine the double cream, condensed milk, and mascarpone.
⏱️ 2 min - 3
Using an electric hand mixer, beat the mixture until it reaches the consistency of whipped double cream. It should be thick and hold soft peaks.
⏱️ 5 min - 4
Briefly dunk half of the savoiardi biscuits into the cooled coffee, ensuring they are fully immersed for about 1 second per side. Be careful not to over-soak them, as they should be soft but not falling apart.
⏱️ 2 min - 5
Arrange the soaked biscuits in a single layer on the base of a 700ml (or larger) tupperware container that you plan to freeze the ice cream in.
⏱️ 1 min - 6
Gently spoon and smooth half of the prepared ice cream mix evenly over the layer of soaked biscuits.
⏱️ 1 min - 7
Repeat step 4 and 5 with the remaining savoiardi biscuits, arranging them on top of the first ice cream layer.
⏱️ 2 min - 8
Finish with a second layer of the remaining ice cream mix, spooning and smoothing it over the second biscuit layer.
⏱️ 1 min - 9
Generously dust the top of the ice cream with cocoa powder using a sieve.
⏱️ 1 min - 10
Cover the tupperware container and freeze for at least 5 hours, or preferably overnight, until the ice cream is firm.
⏱️ 300 min - 11
Remove the ice cream from the freezer about 15 minutes before serving to allow it to soften slightly, making it easier to scoop.
⏱️ 15 min - 12
Scoop and serve your no-churn Tiramisu ice cream.
⏱️ 1 min