Decadent Tiramisu Ice Cream: The Ultimate Frozen Dessert Twist

Introduction

A Chilled Love Letter to Tiramisu (With a Spoon)

Let’s be honest: there are two kinds of people in the world—those who politely enjoy dessert, and those of us who would elbow our own grandmother to get the last bite of tiramisu. (Sorry, Nana.) But what if you could take all the rich, creamy, coffee-soaked glory of traditional tiramisu and transform it into the ultimate frozen treat?

Enter: Tiramisu Ice Cream. It’s velvety, bold, and unapologetically indulgent. Best part? No ice cream machine required.

A guide on the History Of Tiramisu

Table of Contents

Print Recipe

Tiramisu Ice Cream

This Tiramisu Ice Cream captures all the iconic flavors of classic tiramisu—espresso, mascarpone, and ladyfinger crunch—blended into a creamy, frozen treat.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chill/Freeze Time 5 hours hrs

Total Time 6 hours hrs

Course Dessert, Frozen

Cuisine Italian‑American

Servings 6 servings

Calories 280 kcal

Equipment

• Saucepan
• Whisk
• Mixer
• Ice Cream Maker
• Freezer-safe Tub

Ingredients

  

Custard Base

• 2 cups heavy cream cold
• 1 cup whole milk cold
• 4 egg yolks
• 3/4 cup granulated sugar
• 1 tsp vanilla extract

Tiramisu Flavor Add‑Ins

• 1/2 cup strong brewed espresso cooled
• 4 oz mascarpone cheese softened
• 1/2 cup crushed ladyfingers
• 2 tbsp coffee liqueur (optional)

Instructions

 

• In a saucepan, heat heavy cream and milk to just below simmering (about 175 °F / 80 °C).
• Whisk egg yolks and sugar in a bowl until pale and thick.
• Slowly pour warm cream mixture into yolks, whisking constantly to temper.
• Return mixture to saucepan and cook over low heat, stirring, until custard coats the back of spoon (~170 °F / 77 °C).
• Remove from heat and stir in vanilla extract, cooled espresso, mascarpone, and liqueur (if using) until smooth.
• Chill custard in fridge until fully cold (at least 4 hours or overnight).
• Freeze in ice cream maker according to manufacturer’s instructions.
• Fold in crushed ladyfingers, then transfer to freezer-safe tub and freeze at least another 2 hours to firm.
• Serve scoops garnished with extra espresso powder or cocoa powder.

Notes

For a lighter version, substitute half-and-half for heavy cream. The optional coffee liqueur adds depth but can be omitted for family-friendly version.

Keyword Ice Cream, Tiramisu

Why You’ll Love This Frozen Tiramisu Twist

• Creamy meets bold: Mascarpone and sweetened condensed milk deliver pure luxury in every spoonful.
• Coffee lover’s dream: A hit of instant coffee keeps the flavor profile true to the Italian classic.
• Effortlessly impressive: This no-churn ice cream looks and tastes fancy—without the culinary sweat.

Ingredients That Work Like Magic

Here’s what you’ll need to make this icy Italian dream come true:

• 1½ cups (360ml) cold heavy cream – Whip it real good.
• 3/4 cup (180g) mascarpone – Adds that signature tiramisu richness.
• 1 can (400g/14oz) sweetened condensed milk – The shortcut to sweetness and creaminess.
• 1 tsp vanilla bean paste or extract – Adds depth and warmth.
• 6–8 ladyfingers – Softened in a quick coffee soak.
• 1–2 tbsp instant coffee – For that unmistakable tiramisu flavor.
• 1 cup (240ml) hot water or milk – Use milk for extra richness.
• Cocoa powder – For that iconic dusting.

How to Make Tiramisu Ice Cream (Without Breaking a Sweat)

Step 1: Make the coffee soak.
In a bowl, dissolve the instant coffee in hot water or milk. Let it cool slightly, then briefly dip each ladyfinger. You want them softened, not soggy.

Step 2: Whip the cream.
Using a mixer, whip the heavy cream until it forms soft peaks.

Step 3: Fold in the flavor.
Gently fold in the mascarpone, sweetened condensed milk, and vanilla. The mixture should be creamy but not deflated.

Step 4: Layer the love.
In a loaf pan or airtight container, spread a layer of the ice cream base. Crumble a few coffee-dipped ladyfingers on top. Repeat, finishing with a final layer of the creamy mixture.

Step 5: Freeze it.
Cover and freeze for at least 6 hours, preferably overnight.

Step 6: Serve like a boss.
Scoop, dust with cocoa powder, and serve. Bonus points for adding shaved chocolate or a swirl of espresso syrup.

Tips for Ice Cream Success

• Don’t overwhip the cream—stop at soft peaks.
• Let it sit a few minutes before scooping to get that perfect creamy texture.
• Want a kid-friendly version? Use decaf!

A Scoop of My Story

The first time I made this, I was trying to impress my in-laws without actually turning on the oven (hello, summer). Let’s just say, I caught my father-in-law sneaking seconds straight from the freezer. Now it’s a non-negotiable at every gathering—especially during heatwaves.

FAQs for this Ice Cream

Can I use espresso instead of instant coffee?
Absolutely. Just cool it before dipping the ladyfingers.

What’s a good substitute for mascarpone?
Try full-fat cream cheese. It’s not traditional, but it’ll do in a pinch.

How long does homemade Tiramisu Ice Cream last in the freezer?
It stays fresh for up to 2 weeks if stored in an airtight container—though it’s usually gone long before that!

Do I need an ice cream maker for this recipe?
Nope! This is a no-churn Tiramisu Ice Cream recipe, meaning you can skip the fancy gadgets and still get creamy, dreamy results.

Can I make this frozen dessert dairy-free?
You can try using coconut cream and a dairy-free sweetened condensed milk alternative, but the texture may be slightly different. It’s worth experimenting if you’re avoiding dairy!

What’s the difference between Tiramisu Ice Cream and regular tiramisu?
Classic tiramisu is a layered dessert served cold, not frozen. Tiramisu Ice Cream captures all the same flavors—mascarpone, coffee, cocoa—but in a scoopable, frozen form. It’s a modern twist on a beloved classic.

Does this frozen dessert contain raw eggs like traditional tiramisu?
Nope! This version skips the eggs entirely, making it a safer and simpler way to enjoy tiramisu flavor in ice cream form.

Final Scoop

There’s something magical about turning a beloved dessert into an ice cream—it’s like giving it a summer makeover. This Tiramisu Ice Cream brings together everything we love about the original: creamy mascarpone, bold coffee, and a hint of cocoa, all in a no-fuss, frozen format that’s perfect for any occasion (or no occasion at all). Whether you’re making it for a backyard BBQ, a cozy movie night, or just to treat yourself, this recipe is pure chilled bliss.

So go ahead—scoop, dust, and devour. And maybe hide a pint in the back of the freezer. You know, just in case.

More Recipes to Scoop Up

• Lemon Herb Chicken and Rice – Bright and herby with a comforting rice base.
• The Perfect Lemon Tiramisu – A Sunny Twist on a Classic.