Thank you for stopping by the kitchen today! I’m beyond excited to share a frozen dessert that’s become a family favorite in our house. If you love tiramisu and also crave a creamy scoop of ice cream in the summer, you’re going to swoon over this Tiramisu Ice Cream Recipe (No-Churn). It’s indulgent, silky, and packed with coffee flavor—no ice cream maker needed!

What is Tiramisu Ice Cream?

Imagine everything you adore about traditional tiramisu—mascarpone, coffee, cocoa, and a boozy kiss of liqueur—transformed into a luscious frozen treat. This no-churn tiramisu ice cream captures those rich, layered flavors in every creamy spoonful, all without requiring an ice cream machine. We’re talking maximum flavor with minimum effort.

It’s the perfect dessert for dinner parties, birthdays, or just because it’s a Tuesday and you deserve something sweet!

Why You’ll Fall in Love with This Recipe

No special equipment needed! That’s right—no ice cream maker required.
Big tiramisu energy. All the layers of mascarpone, espresso, cocoa, and optional liqueur are here.
Customizable. Want to add ladyfingers or switch out the coffee liqueur? Totally doable.
Freezer-friendly. Make it ahead and pull it out for surprise guests or an after-dinner treat.

What Does Tiramisu Ice Cream Taste Like?

It’s like a frozen hug from an Italian nonna. Rich, creamy, and full of bold espresso flavor. The mascarpone adds a delicate tang and luxurious texture, while the cocoa-coffee swirl gives you that unmistakable tiramisu kick. The liqueur (if you choose to add it) elevates the whole thing with a smooth finish that lingers beautifully.

Benefits of This Recipe

No-cook, no-bake, no-stress.
Perfect for summer entertaining.
Kid-friendly (just skip the liqueur).
Elegant enough for a dinner party, simple enough for a weekend treat.
Keeps in the freezer for up to 2 weeks!

Ingredients for Tiramisu Ice Cream

Ice Cream Base

2 cups heavy whipping cream (cold)
½ cup mascarpone cheese (softened)
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
2 tsp coffee liqueur (optional, but highly recommended!)

Coffee Swirl

¼ cup strong brewed espresso or coffee, cooled
2 tbsp cocoa powder
1 tbsp powdered sugar

Optional Add-Ins

Crushed ladyfingers or graham cracker crumbs for texture and an extra nod to classic tiramisu.

Tools You’ll Need

Two mixing bowls
Hand mixer or stand mixer
Spatula
Loaf pan or freezer-safe container
Butter knife (for swirling)
Measuring cups and spoons

Ingredient Swaps & Additions

Mascarpone substitute: Use full-fat cream cheese in a pinch, though mascarpone gives the most authentic flavor.
No coffee liqueur? Try dark rum, Kahlúa, or leave it out for a kid-friendly version.
Want it crunchier? Fold in chocolate chips or crushed biscotti.
For a richer swirl: Add a teaspoon of instant espresso to the swirl mixture for extra depth.

How to Make Tiramisu Ice Cream (Step-by-Step)

1. Make the Mascarpone Base

In a medium bowl, beat the mascarpone until smooth. Add the sweetened condensed milk, vanilla, and coffee liqueur (if using). Mix until everything is silky and unified.

2. Whip the Cream

In a separate, larger bowl, whip the cold heavy cream until stiff peaks form. This usually takes 3 to 4 minutes with a hand mixer on high speed.

3. Fold Together

Gently fold the mascarpone mixture into the whipped cream. Use a spatula and take your time—you want to keep all that fluffy texture intact!

4. Make the Coffee Swirl

Mix the brewed coffee, cocoa powder, and powdered sugar in a small bowl. Stir until smooth and glossy.

5. Assemble the Layers

Pour half of the ice cream base into a loaf pan. Drizzle with half the coffee swirl and sprinkle on some crushed ladyfingers (if using). Repeat the layers and then use a butter knife to gently swirl the coffee mixture through the cream.

6. Freeze

Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. Once fully frozen, scoop and serve!

What to Serve with Tiramisu Ice Cream

Chocolate shavings or a dusting of cocoa powder on top.
A shot of espresso poured over for an affogato twist.
Fresh strawberries or raspberries for a fruity balance.
A biscotti on the side for dunking or crunching.

Tips for the Best No-Churn Ice Cream

Make sure your cream is very cold before whipping—it whips faster and holds better peaks.
Don’t overfold the mixture—gentle is key!
Let the ice cream sit at room temp for 5 minutes before scooping for the perfect creamy texture.
Use a metal loaf pan for faster freezing.

How to Store It

Transfer your tiramisu ice cream into an airtight, freezer-safe container. It will stay fresh for up to 2 weeks (though I doubt it’ll last that long!).

To keep it from getting icy, press a layer of plastic wrap directly onto the surface before sealing.

General Info

Prep time: 15 minutes
Freeze time: 6–8 hours
Yields: About 1.5 quarts (6–8 servings)

Frequently Asked Questions

Can I make this recipe without coffee liqueur?

Yes! Just leave it out and maybe add a bit more vanilla or a teaspoon of espresso powder to maintain that deep flavor.

What’s a good substitute for mascarpone?

Cream cheese is the most common swap, though it will make the ice cream slightly tangier. You can also try crème fraîche or a thick Greek yogurt in a pinch.

How long will this ice cream keep in the freezer?

About 2 weeks in an airtight container. After that, it may start to develop freezer burn or lose its creamy texture.

Can I add more layers?

Absolutely! Try layering crushed cookies, chopped chocolate, or even a swirl of Nutella for fun variations.

Why You’ll Come Back to This Tiramisu Ice Cream Recipe

This is the kind of recipe that doesn’t just sit on your Pinterest board—it happens. Whether you’re entertaining or indulging yourself on a quiet night, this no-churn tiramisu ice cream brings all the drama of a classic Italian dessert with none of the fuss. It’s creamy, bold, elegant, and completely irresistible.

Let’s Get Social!

Have you made this tiramisu ice cream? I’d love to see it! Tag me on Pinterest or leave a review with your photo—I might feature you in an upcoming post!