Description
A creamy, dreamy Tiramisu Ice Cream Recipe (No-Churn) that brings all the bold, coffee-kissed flavors of the classic Italian dessert—without an ice cream maker! This easy frozen treat features a mascarpone base, swirls of cocoa-espresso magic, and optional ladyfinger crumbles for that nostalgic tiramisu texture. Perfect for summer nights, dinner parties, or anytime your sweet tooth calls.
Ingredients
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)
Coffee Swirl:
¼ cup strong brewed espresso or coffee, cooled
2 tbsp cocoa powder
1 tbsp powdered sugar
Optional Layering Add-Ins:
Crushed ladyfingers or graham cracker crumbs (for added texture)
Instructions
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Make the Base: In a bowl, beat the mascarpone until smooth. Add the sweetened condensed milk, vanilla, and coffee liqueur (if using). Mix until combined and creamy.
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Whip the Cream: In a separate large bowl, whip the cold heavy cream until stiff peaks form (about 3–4 minutes).
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Fold Together: Gently fold the mascarpone mixture into the whipped cream, keeping as much air as possible in the mix.
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Make the Swirl: In a small bowl, whisk together the cooled coffee, cocoa powder, and powdered sugar until smooth.
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Layer and Swirl: In a loaf pan or freezer-safe container, add half the ice cream base. Drizzle with half the coffee swirl and sprinkle crushed ladyfingers (if using). Repeat with remaining layers. Use a butter knife to swirl gently.
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Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm. Scoop, serve, and enjoy!
Notes
Mascarpone is key for that authentic tiramisu flavor, but full-fat cream cheese can work in a pinch.
Want it booze-free? Just leave out the liqueur and boost the espresso for extra richness.
Let the ice cream sit out for 5 minutes before scooping—it’ll make it even creamier!
Keeps well in an airtight container for up to 2 weeks, though we bet it’ll disappear way sooner!
Craving crunch? Add mini chocolate chips or crushed biscotti between layers.