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–+ servings
No-Churn Tiramisu Ice Cream 1

No-Churn Tiramisu Ice Cream

This no-bake adaptation requires no ice cream maker and is perfect for cooling off while satisfying your dessert cravings. With just a few simple ingredients and some patience, you can transform the classic Italian dessert into a refreshing frozen treat that rivals any store-bought version.
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Prep Time 25 minutes
Cook Time 0 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 385 kcal

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Loaf Pan
  • Rubber Spatula

Ingredients
  

Ice Cream Base

  • 2 cups heavy whipping cream cold
  • 1 can sweetened condensed milk 14 oz
  • 8 oz mascarpone cheese softened

Coffee Flavor Components

  • 2 tbsp instant espresso powder
  • 2 tbsp coffee liqueur like Kahlúa, or 1 tbsp vanilla extract for non-alcoholic version
  • 1 tbsp hot water for dissolving espresso powder

Add-ins and Garnishes

  • 12 ladyfinger cookies roughly chopped
  • 1 tbsp unsweetened cocoa powder for dusting
  • 1 oz dark chocolate shaved, for garnish

Instructions
 

  • In a small bowl, dissolve the espresso powder in 1 tablespoon of hot water. Allow to cool completely, then mix with the coffee liqueur.
  • In a large, chilled mixing bowl, whip the cold heavy cream using an electric mixer on medium-high speed until stiff peaks form (approximately 3-4 minutes).
  • In another bowl, whisk together the sweetened condensed milk and softened mascarpone until smooth. Gently fold in half of the coffee mixture until well incorporated.
  • Using a rubber spatula, carefully fold the mascarpone mixture into the whipped cream, maintaining as much volume as possible.
  • Pour one-third of the mixture into a 9x5 inch loaf pan or freezer-safe container. Sprinkle with half the chopped ladyfingers and drizzle with half the remaining coffee mixture.
  • Repeat layers once more, finishing with the cream mixture on top. Dust the top with cocoa powder and sprinkle with chocolate shavings.
  • Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours or overnight until firm.
  • For optimal texture, remove from the freezer 5-10 minutes before serving.

Notes

For best results, ensure all ingredients are thoroughly chilled before beginning.
The colder your cream, the faster it will whip – try using a bowl that's been in the freezer for 10 minutes.
Store in an airtight container with plastic wrap pressed directly on the surface.
Best consumed within 2 weeks for optimal flavor though it remains safe for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 105mgSodium: 95mgFiber: 0.5gSugar: 24gCalcium: 15mg
Keyword Tiramisu, Ice Cream, No-Churn, Italian Dessert, Coffee Dessert
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