No Churn Tiramisu Ice Cream

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  • 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


  1. Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.
  2. 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.
  3. 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.
  4. Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.