OMG FIRST ICE CREAM POST OF THE YEAR! I’m kicking Ice Cream Season off with this equally easy and delicious No Churn Tiramisu Ice Cream. It’s a mascarpone ice cream base swirled with coffee-soaked ladyfingers and fudge sauce. Yeeeeeeeee.
Tiramisu is one of the best flavor combinations around. Classic tiramisu is made from soaking ladyfingers in espresso, then layering it with chocolate and mascarpone and topped with cocoa powder. So I captured all of these delicious flavors in a creamy ice cream that doesn’t even require an ice cream machine.
There aren’t many ice cream places here in Detroit. In fact, I think there are two places, and one is water ice. Like, what is that.
So this summer I plan to make a ton of no-churn ice creams and stockpile them in my freezer. I will, essentially, become an ice cream parlor. And I’m stoked about it.
For this Tiramisu Ice Cream, I used the most delicious ladyfingers from my friends at DeLallo. I am such a huge fan of DeLallo’s entire line of products, from their creamy vodka sauce to their pizza dough kit (which I’m using in a pizza bar post in a few months, I CAN’T WAIT).
The ladyfingers are just perfect in this ice cream. They hold up well to the coffee, and keep their moistness even when frozen.
Oh and the fudge sauce. I mean, who doesn’t want a fudge swirl in their ice cream? 🙂
Bring it on, ice cream season. I’m ready for you.
PS- get 25% off your order on DeLallo.com when you use BROMA25 at checkout!
- 10 DeLallo Savoiardi Ladyfingers
- 2 cups strongly brewed coffee (can also use 8 tablespoons of DeLallo Instant Espresso Powder mixed with 2 cups hot water)
- 2 1/2 cups heavy cream
- 7.5 oz sweetened condensed milk (half of a normal can)
- 1/2 cup mascarpone
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup store-bought fudge sauce
- Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.
- In a standing mixer with a whisk attachment, whip heavy cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whip until combined.
- Pour ⅓ of the ice cream mixture into a 9"x3" loaf pan. Toss in ⅓ of soaked ladyfingers. Drizzle with ⅓ of the chocolate sauce. Repeat 2 more times until everything is used up.
- Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.
This post is in partnership with DeLallo. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma Bakery possible!