Make your own Tiramisu Ice Cream with rich mascarpone, crunchy ladyfinger cookies, and bold espresso. This creamy, dreamy dessert brings the classic Italian flavors into a refreshing frozen treat that’s perfect for hot summer days or any special occasion.
Why We Love This Tiramisu Ice Cream
You’ll love this Tiramisu Ice Cream because it captures the essence of the traditional dessert without any complicated steps. The silky mascarpone adds a luxurious texture, while the espresso-soaked chocolate gives every bite a rich depth of flavor. Ladyfinger cookies add a gentle crunch that balances the creaminess perfectly. This is a dessert that feels indulgent but is surprisingly easy to make at home. Every spoonful combines coffee, chocolate, and creamy goodness in a way that feels sophisticated yet comforting.
Ingredients for Tiramisu Ice Cream
- 8 ounces mascarpone cheese
- 1 cup whole milk
- 3 tablespoons amaretto
- ½ cup sugar
- Pinch of salt
- ½ cup espresso
- 1 ounce Baker’s semi-sweet chocolate
- 8 ladyfingers, roughly chopped, plus more for serving (optional)
How to Make Tiramisu Ice Cream
Begin by blending the creamy base. Combine mascarpone cheese, milk, amaretto, sugar, and salt in a blender or food processor. Puree until smooth and well incorporated. This ensures your ice cream starts silky and uniform.
Next, chill the mixture. Place it in the refrigerator for about an hour. Chilling helps the ice cream churn better and develop a smooth texture.
Prepare your ice cream maker. Pour the chilled mixture into the machine and follow the manufacturer’s instructions. While the ice cream is churning, brew fresh espresso and finely chop the chocolate square. Stir the chocolate into the hot espresso until fully melted, creating a rich coffee-chocolate mix.
In the final five minutes of churning, slowly add the espresso mixture, one teaspoon at a time. This step infuses the ice cream with that authentic tiramisu flavor. After the espresso is fully incorporated, gently fold in the chopped ladyfingers, which adds delightful texture to every bite.
Finally, transfer the ice cream to an airtight container. Freeze for at least four hours, or until firm. Before serving, top with cocoa powder and chocolate shavings for a classic tiramisu presentation.
How to Serve Tiramisu Ice Cream
When it’s time to serve, use an ice cream scoop to create perfect, rounded portions. Serve in small bowls or dessert cups to highlight the creamy texture and crunchy cookies. You can sprinkle additional cocoa powder or chocolate shavings on top for a polished, professional look. This dessert pairs beautifully with fresh berries or a drizzle of chocolate syrup. It also works well as a treat after a hearty meal, giving you a refreshing, sweet finish that isn’t overly heavy.
Expert Tips for Tiramisu Ice Cream
For the creamiest texture, make sure your mascarpone is at room temperature before blending. Cold mascarpone can lead to lumps in the ice cream base. When adding espresso, do so gradually to prevent melting the ice cream too quickly in the machine. If you want extra flavor, lightly soak your ladyfingers in a little amaretto before folding them in. This enhances the classic tiramisu flavor in every bite. Be patient with the freezing process; proper chilling ensures a smooth, scoopable ice cream. Lastly, consider adding small chocolate chunks for an added surprise in texture.
How to Store Tiramisu Ice Cream
Store your Tiramisu Ice Cream in an airtight container in the freezer. Keep it away from strong-smelling foods to maintain the delicate coffee and chocolate flavors. For the best texture, allow the ice cream to sit at room temperature for a few minutes before scooping. This softens it slightly, making it easier to serve while preserving the creamy texture. Proper storage ensures the ice cream stays fresh for up to two weeks.
Variation of Tiramisu Ice Cream
There are several ways to personalize your Tiramisu Ice Cream. For a stronger coffee taste, double the espresso or mix in a shot of espresso-flavored syrup. You can experiment with chocolate types, like using dark or milk chocolate instead of semi-sweet, depending on your preference. For a nutty twist, sprinkle finely chopped toasted almonds or hazelnuts over the top before freezing. If you prefer an alcohol-free version, simply omit the amaretto or replace it with a small amount of almond extract. You can also layer the ice cream in cups with additional ladyfingers and drizzle chocolate sauce for a parfait-style presentation.
Frequently Asked Questions About Tiramisu Ice Cream
What makes Tiramisu Ice Cream different from regular ice cream?
Tiramisu Ice Cream combines creamy mascarpone, espresso, chocolate, and ladyfinger cookies, mimicking the flavors of the classic dessert while remaining frozen and scoopable.
Can I make Tiramisu Ice Cream without an ice cream maker?
Yes, you can make it using a no-churn method. Simply whip the mascarpone and milk mixture, fold in espresso and ladyfingers, and freeze in a container, stirring every 30 minutes until firm.
How long does Tiramisu Ice Cream last in the freezer?
Stored properly in an airtight container, it can last up to two weeks while maintaining its creamy texture and flavor.
Can I substitute the ladyfingers with another cookie?
Yes, soft cookies like sponge cake or shortbread can be used, but ladyfingers are traditional and give the authentic tiramisu feel.
Can I prepare Tiramisu Ice Cream in advance for a party?
Absolutely. Prepare it a day ahead and store it in the freezer. Just remove it a few minutes before serving to allow easy scooping.
Tiramisu Ice Cream
Equipment
- Blender or Food Processor
- Ice Cream Maker
- Airtight Container
Ingredients
- 8 oz mascarpone cheese
- 1 cup whole milk
- 3 tablespoons amaretto
- ½ cup sugar
- pinch salt
- ½ cup espresso
- 1 oz Baker’s semi-sweet chocolate
- 8 ladyfingers roughly chopped, plus more for serving (optional)
Instructions
- Blend mascarpone cheese, milk, amaretto, sugar, and salt in a blender until smooth and well incorporated.
- Chill the mixture in the refrigerator for about an hour.
- Prepare your ice cream maker according to the manufacturer’s instructions.
- Brew fresh espresso and chop the chocolate. Stir chocolate into hot espresso until melted.
- During the last five minutes of churning, add espresso mixture one teaspoon at a time. Fold in chopped ladyfingers.
- Transfer to an airtight container and freeze for at least four hours until firm. Serve topped with cocoa powder and chocolate shavings.
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