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 cream recipes 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? 🙂
How to make no-churn tiramisu ice cream
I’d say this no-churn ice cream recipe is embarrassingly easy, but I’m not actually embarrassed. In fact, I feel kind of like a genius for dreaming this up. Here’s the low-down on how to make this tiramisu ice cream sans ice cream maker:
Chop and prep the lady fingers — Roughly chop the lady fingers and dunk them in coffee for a few seconds. Set aside.
Whip up the ice cream base — Whip heavy cream into soft peaks and then fold in the sweetened condensed milk, mascarpone, vanilla, and salt. Turn the mixer on again to whip everything together one last time.
Assemble and freeze the ice cream — To assemble the tiramisu ice cream, you want to alternate layers of mascarpone ice cream with the coffee-soaked lady fingers and the fudge sauce. Your last layer should be a sprinkling of lady fingers and a drizzle of fudge sauce. Cover the ice cream with plastic wrap and freeze at least 4 hours before scooping.
Tips for making tiramisu ice cream
Use really strong coffee — To ensure that the coffee flavor doesn’t get lost in the creamy mascarpone ice cream, make sure you brew some super strong coffee (or you can combine 8 tablespoons of instant espresso powder with 2 cups hot water). Make sure the lady fingers really soak up the coffee!
Use store-bought fudge sauce — I’m all about making sauces from scratch, but to make your life easier go ahead and buy a quality jar of hot fudge sauce from the store. It’s hot outside, after all. Who wants to make anything on the stove this time of year?
Whip the cream to soft peaks — Because you whip the mascarpone ice cream base a second time once the condensed milk and mascarpone are folded in, you don’t need to whip the heavy cream too much the first time around. If you whip it for too long, your no-churn ice cream won’t have the right consistency.
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! Print
- 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 1/3 of the ice cream mixture into a 9″x3″ loaf pan. Toss in 1/3 of soaked ladyfingers. Drizzle with 1/3 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.
More ice cream recipes from Broma Bakery:
Lime Blueberry Cheesecake Ice Cream
Cookies and Cream Raspberry Ice Cream
Vegan Peanut Butter Mudslide Ice Cream
No-Churn Mascarpone Ice Cream
Bourbon Apple Pie Ice Cream
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!