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Tiramisu Ice Cream Recipe

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4.2 from 28 reviews

  • Author: Patricia
  • Total Time: 6 hours 25 minutes
  • Yield: 8 servings

Description

This tiramisu ice cream recipe transforms the classic Italian dessert into a rich, creamy frozen treat. Featuring a smooth mascarpone custard base infused with bold espresso and layered with espresso-soaked ladyfingers and chocolate, it delivers all the traditional tiramisu flavors in every scoop. Perfect for make-ahead entertaining and coffee-inspired dessert nights, this elegant dessert is indulgent yet balanced and easy to prepare.

Ingredients

Dairy Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 oz mascarpone cheese, softened

Custard & Flavorings

  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Espresso Mixture

  • ½ cup strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur (optional)

Additional Ingredients & Garnish

  • 12–15 ladyfinger biscuits
  • ¼ cup chocolate syrup or melted dark chocolate
  • Unsweetened cocoa powder for dusting

Instructions

  1. Heat Dairy: In a saucepan over medium heat, warm the milk and heavy cream until steaming, making sure it does not boil.
  2. Whisk Egg Mixture: In a separate bowl, vigorously whisk together egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
  3. Combine Mixtures: Gradually pour the warm dairy into the egg mixture while whisking constantly to prevent curdling.
  4. Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.
  5. Add Mascarpone: Remove the custard from heat and whisk in the softened mascarpone cheese until smooth and fully combined.
  6. Flavor & Cool: Stir in vanilla extract and allow the custard to cool completely, then refrigerate for at least 4 hours or overnight for best texture.
  7. Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn following the manufacturer’s instructions until reaching a soft-serve consistency.
  8. Prepare Espresso Soak: In a shallow bowl, mix cooled espresso with coffee liqueur if using. Quickly dip ladyfingers in the mixture to lightly soak, then break into bite-sized pieces.
  9. Layer Ice Cream: In a freezer-safe container, place half of the churned ice cream, then layer with soaked ladyfingers and drizzle chocolate syrup or melted dark chocolate.
  10. Repeat Layers: Add the remaining ice cream, followed by another layer of ladyfingers and more chocolate drizzle.
  11. Finish & Freeze: Dust the top lightly with unsweetened cocoa powder. Cover tightly and freeze for 4–6 hours until firm.

Notes

  • For extra texture, add mini chocolate chips to the ice cream before layering.
  • Boost coffee flavor by mixing espresso powder into the custard.
  • Swirl caramel sauce into the layers for added sweetness.
  • Use dark chocolate shavings instead of syrup for a richer finish.
  • Omit coffee liqueur for a non-alcoholic version.
  • Store ice cream tightly covered in the freezer for up to 2 weeks, pressing plastic wrap onto the surface to maintain creaminess.
  • Let ice cream soften at room temperature for 5 minutes before scooping.
  • If you don’t have an ice cream maker, freeze custard in a container and stir every 30–45 minutes until creamy.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/tiramisu-ice-cream-recipe/