Indulgent Tiramisu Ice Cream is a delightful frozen twist on the classic Italian dessert, offering all the beloved coffee and cocoa flavors in a lusciously creamy, no-churn ice cream. This recipe is perfect for when you crave the sophisticated taste of tiramisu without the fuss of baking, making it an accessible and impressive treat for any occasion.
Key Ingredients for Indulgent Tiramisu Ice Cream
- 2 cups heavy whipping cream, chilled
- 1 can (14 ounces) sweetened condensed milk, chilled
- 1/2 cup strong brewed coffee or espresso, cooled completely
- 2 tablespoons coffee liqueur (optional, e.g., Kahlúa, Grand Marnier)
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/2 cup ladyfingers, crumbled or broken into bite-sized pieces
- 2 tablespoons instant espresso powder (for dusting)
How to Make Indulgent Tiramisu Ice Cream
This Indulgent Tiramisu Ice Cream recipe is a dream of simplicity, requiring no ice cream maker and yielding a wonderfully rich, melt-in-your-mouth texture. In under 20 minutes of active preparation, you’ll create a dessert that rivals any gourmet shop, boasting a perfect balance of sweet creaminess and bold coffee notes. The chilling time is where the magic happens, transforming simple ingredients into a satisfying frozen masterpiece.
Step-by-Step Instructions
- Prepare the Coffee Soak: In a shallow bowl, combine the cooled strong brewed coffee (or espresso) with the coffee liqueur (if using) and vanilla extract. This liquid is where the ladyfingers will absorb their signature flavor.
- Soak the Ladyfingers: Quickly dip each ladyfinger piece into the coffee mixture. Don’t let them soak for too long, or they will become too soggy. Just a quick dip on each side is sufficient. Arrange a layer of these coffee-soaked ladyfingers at the bottom of a freezer-safe 9×5 inch loaf pan, or a similar-sized container.
- Whip the Cream: In a large, chilled bowl, combine the chilled heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn into butter.
- Fold in Sweetened Condensed Milk: Gently pour the chilled sweetened condensed milk into the whipped cream. Gradually fold it in with a spatula until just combined. You want to maintain as much airiness from the whipped cream as possible.
- Add Cocoa Powder: Sprinkle the 1/4 cup of unsweetened cocoa powder over the cream mixture. Gently fold it in until no streaks of cocoa powder remain. The mixture will take on a beautiful chocolate hue with swirls of chocolate.
- Layer the Ice Cream Base: Spoon about half of the tiramisu ice cream mixture over the layer of ladyfingers in the loaf pan.
- Add More Ladyfingers: Sprinkle another layer of coffee-soaked ladyfingers over the ice cream base.
- Finish Layering: Spoon the remaining tiramisu ice cream mixture over the second layer of ladyfingers, spreading it evenly to the edges of the pan.
- Freeze: Cover the loaf pan tightly with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals. Then, cover with aluminum foil for extra protection. Place the pan in the freezer for at least 6-8 hours, or preferably overnight, until firm.
- Serve: Before serving, let the Indulgent Tiramisu Ice Cream sit at room temperature for 5-10 minutes to slightly soften for easier scooping. To serve, invert the loaf pan onto a serving platter or slice directly from the pan. Dust generously with additional unsweetened cocoa powder and sprinkle with instant espresso powder for that authentic tiramisu finish.
Why You’ll Love This Indulgent Tiramisu Ice Cream
You’ll adore this Indulgent Tiramisu Ice Cream because it’s a no-churn marvel that delivers the authentic, sophisticated flavors of Italy in every heavenly scoop. Imagine the delightful crunch of coffee-kissed ladyfingers mingling with intensely creamy, rich mascarpone-like ice cream, all finished with a dusting of bittersweet cocoa. It’s a less complicated, more accessible rendition of the beloved layered dessert, offering all the indulgence without the oven.
Plus, making this vibrant dessert at home is incredibly cost-effective, saving you a significant amount compared to store-bought or restaurant versions, without compromising on quality or taste. The magic lies in simple, high-quality ingredients like the potent coffee, smooth condensed milk, and decadent cocoa, creating a symphony of flavors that will transport you straight to a charming Italian piazza. Forget complicated recipes; this is your shortcut to pure frozen bliss.
Storing and Reheating Tips
Leftover Indulgent Tiramisu Ice Cream should be stored in its original freezer-safe container or another airtight container in the freezer. Ensure the container is well-sealed to prevent freezer burn and the absorption of other freezer odors. Properly stored, the ice cream will maintain its best quality for up to 2 weeks.
For optimal taste and texture, it’s best not to “reheat” ice cream. Instead, allow it to soften slightly at room temperature for about 5-10 minutes before scooping. If you find it has become too hard after prolonged freezing, a few minutes on the counter is usually all it needs. Freezing directly in airtight containers is the best method for future enjoyment.
Final Thoughts
This Indulgent Tiramisu Ice Cream is a truly special treat that captures the essence of its namesake dessert in a wonderfully easy, frozen format. We encourage you to whip up a batch and experience this delightful twist on a classic for yourself – it’s guaranteed to impress!
Indulgent Tiramisu Ice Cream
Ingredients
Equipment
Method
- In a shallow bowl, combine the cooled strong brewed coffee (or espresso) with the coffee liqueur (if using) and vanilla extract. This liquid is where the ladyfingers will absorb their signature flavor.1/2 cup strong brewed coffee or espresso, 2 tablespoons coffee liqueur, 1 teaspoon pure vanilla extract
- Quickly dip each ladyfinger piece into the coffee mixture. Don’t let them soak for too long, or they will become too soggy. Just a quick dip on each side is sufficient. Arrange a layer of these coffee-soaked ladyfingers at the bottom of a freezer-safe 9×5 inch loaf pan, or a similar-sized container.1/2 cup ladyfingers
- In a large, chilled bowl, combine the chilled heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, as it can turn into butter.2 cups heavy whipping cream
- Gently pour the chilled sweetened condensed milk into the whipped cream. Gradually fold it in with a spatula until just combined. You want to maintain as much airiness from the whipped cream as possible.1 can sweetened condensed milk, 2 cups heavy whipping cream
- Sprinkle the 1/4 cup of unsweetened cocoa powder over the cream mixture. Gently fold it in until no streaks of cocoa powder remain. The mixture will take on a beautiful chocolate hue with swirls of chocolate.1/4 cup unsweetened cocoa powder, 1 can sweetened condensed milk, 2 cups heavy whipping cream
- Spoon about half of the tiramisu ice cream mixture over the layer of ladyfingers in the loaf pan.1/2 cup ladyfingers, 1/4 cup unsweetened cocoa powder, 1 can sweetened condensed milk, 2 cups heavy whipping cream
- Sprinkle another layer of coffee-soaked ladyfingers over the ice cream base.1/2 cup ladyfingers
- Spoon the remaining tiramisu ice cream mixture over the second layer of ladyfingers, spreading it evenly to the edges of the pan.1/4 cup unsweetened cocoa powder, 1 can sweetened condensed milk, 2 cups heavy whipping cream, 1/2 cup ladyfingers
- Cover the loaf pan tightly with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals. Then, cover with aluminum foil for extra protection. Place the pan in the freezer for at least 6-8 hours, or preferably overnight, until firm.
- Before serving, let the Indulgent Tiramisu Ice Cream sit at room temperature for 5-10 minutes to slightly soften for easier scooping. To serve, invert the loaf pan onto a serving platter or slice directly from the pan. Dust generously with additional unsweetened cocoa powder and sprinkle with instant espresso powder for that authentic tiramisu finish.1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder