No-Churn Tiramisu Ice Cream Recipe
This No-Churn Tiramisu Ice Cream is a luscious and easy-to-make dessert combining the classic flavors of tiramisu into a creamy frozen treat without the need for an ice cream maker. Featuring layers of whipped cream, mascarpone, espresso-soaked ladyfingers, and cocoa powder, it’s perfect for a refreshing and indulgent dessert any time of the year.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Ice Cream Base
- 1 & 2/3 cups heavy whipping cream (cold)
- 6 ounces mascarpone cheese (softened to room temperature)
- 14 oz sweetened condensed milk
- ½ teaspoon vanilla extract (or 1 teaspoon vanilla bean paste)
Toppings & Layers
- 3 tablespoons cocoa powder (for dusting)
- 1/3 cup fresh espresso (cooled, or instant coffee dissolved in water)
- 8 ladyfingers (broken into pieces)
Instructions
- Whip the Cream: In a large bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the cold heavy whipping cream until stiff peaks form, ensuring the ice cream will have a light and airy texture.
- Prepare Mascarpone Mixture: In a separate bowl, whisk together the softened mascarpone cheese, sweetened condensed milk, and vanilla extract until the mixture is smooth and creamy without any lumps.
- Combine Mixtures: Gently fold the mascarpone mixture into the whipped cream base using a spatula, carefully mixing to keep the airy consistency intact and achieve a smooth creamy ice cream base.
- Layer the Ice Cream: Pour one-third of the whipped cream mixture into a 9×5-inch loaf pan or any freezer-safe container. Lightly soak the broken ladyfinger pieces in cooled espresso and layer them evenly over the cream. Dust a tablespoon of cocoa powder on top. Repeat the layering twice more, finishing with the remaining cream mixture and a final dusting of cocoa powder. Cover the container tightly with plastic wrap.
- Freeze: Place the assembled ice cream in the freezer for at least 6 hours or preferably overnight to allow it to firm up and the flavors to meld together beautifully.
- Serve: Remove from the freezer a few minutes before serving to let the ice cream soften slightly. Scoop and enjoy this cool, creamy no-churn tiramisu ice cream packed with classic coffee and cocoa flavors.
Notes
- Ensure the heavy cream is very cold for best whipping results.
- Use room temperature mascarpone for easier mixing and a silky texture.
- Freshly brewed espresso is preferred, but instant coffee dissolved in water works as a convenient alternative.
- Do not oversoak the ladyfingers; a light soak keeps their texture intact in the ice cream layers.
- Store leftovers covered tightly in the freezer to prevent ice crystals.
- Allow ice cream to soften slightly before scooping for easier serving.
Keywords: no churn tiramisu ice cream, tiramisu dessert, no ice cream maker tiramisu, easy tiramisu recipes, homemade tiramisu ice cream
Find it online: https://thefoodrecipe.com/no-churn-tiramisu-ice-cream-recipe/
