Tiramisu Ice Cream
A creamy, dreamy dessert that captures the classic Italian flavors of tiramisu in a refreshing frozen treat.
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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Notes
Store in an airtight container in the freezer for up to two weeks.