Tiramisu Ice Cream

Turn a classic Italian dessert into a frozen summer treat with this recipe for Tiramisu Ice Cream!

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Tiramisu was one of the first desserts I ever learned how to bake. (Well, I learned how to bake banana bread before that…and I’ve definitely been known to eat a slice of banana bread for dessert!) Back in college, I studied in Rome for a bit, and I took an afternoon cooking class while I was there.

At the time, I barely knew my way around the kitchen, but they managed to teach a bunch of college kids how to make gnocchi, homemade pasta sauce and tiramisu. I still go back to those recipes on occasion – they’re some of my all-time favorite comfort foods!

What is Tiramisu?

Tiramisu is an Italian dessert made of ladyfingers dipped in espresso and then layered with a creamy mixture of mascarpone, eggs and sugar. The top of tiramisu is typically dusted with cocoa powder. A common variant of tiramisu includes the addition of a small amount of alcohol – usually Marsala wine, amaretto or coffee liqueur. I often use dark rum when making traditional tiramisu, and it pairs well with the other flavors. Tiramisu in Italian means “cheer me up” or “pick me up.”

In order to transform the traditional version of tiramisu into this frozen treat, I used all of the same ingredients. The taste of this ice cream is spot-on for tiramisu with a combination of coffee, cream and a little bit of chocolate. This is the kind of recipe that will leave your guests speechless when you serve it!

Ingredients in Tiramisu Ice Cream

• Espresso and Espresso Powder. Coffee is one of the iconic flavors of tiramisu, so this ice cream recipe calls for espresso that has been simmered to reduce the volume. The purpose of reducing the espresso is to pack in as much coffee flavor as possible without adding too much extra liquid. Similarly, the espresso powder adds more coffee flavor without adding liquid. (Too much extra liquid would become icy when frozen.)
• Whole Milk and Heavy Cream. These two ingredients form the primary ice cream base. I’ve made lots of different ice creams, and I’ve found that 1½ cups of whole milk and 2 cups of heavy whipping cream is a good ratio. Do not substitute other types of milk, or the ice cream may be icy instead of creamy.
• Sugar, Egg Yolks and Mascarpone Cheese. In traditional tiramisu, these ingredients combine to create the whipped, creamy mixture that is layered between the ladyfingers. Of course, there is no layering in this ice cream recipe, but the same ingredients are used to produce the classic tiramisu flavor.

• Marsala Wine, Coffee Liquor or Amaretto. The alcohol is an optional addition, but it does add an extra layer of flavor. The recipe only calls for 1½ Tablespoons of alcohol, so it’s not very much. However, if you will be serving this ice cream to kids, I would omit the alcohol.
• Vanilla Extract. Vanilla adds a depth of flavor to the creamy tiramisu filling, and I’ve included a bit of vanilla extract in this recipe to add more flavor.
• Cocoa Powder. Tiramisu is traditionally dusted with cocoa powder before serving. In this recipe, the tops of the bowls of ice cream are dusted with cocoa powder to bring that same mocha vibe.
• Ladyfingers (i.e. Savoiardi) Ladyfingers are crispy “cookies” that are common in Italy. They are light in texture, and they absorb liquid easily. To make tiramisu, ladyfingers are dipped in espresso and then layered with the cream filling. I thought about incorporating espresso-soaked ladyfingers directly into this ice cream, but I was afraid they might turn into icy rocks in the freezer. I opted instead to serve this ice cream with a ladyfinger on the side.

In order to make this ice cream, you’ll need an ice cream maker. I know, I know. Yet another kitchen gadget. However, homemade ice cream is absolutely fantastic, and you’ll find yourself making ice cream not just during the summer months. These recipes for Pumpkin Spice Ice Cream and Eggnog Ice Cream are proof that ice cream isn’t just a summer treat! We have this Cuisinart Ice Cream Maker, and it’s great – we’ve been using it for 10+ years now.

If you’re looking for a fantastic summer dessert that’s a little bit different than the ordinary, then make a batch of this Tiramisu Ice Cream. If you like tiramisu, then I promise you’ll love this ice cream. Cheers!

Did you make this Tiramisu Ice Cream recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Tiramisu Ice Cream

Turn a classic Italian dessert into a frozen summer treat with this recipe for Tiramisu Ice Cream!

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Chilling Time: 8 hours hours

Total Time: 9 hours hours 25 minutes minutes

Servings: 12 servings

Calories: 402kcal

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Ingredients

• ½ cup espresso or strongly brewed coffee
• 1½ cups whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 16 oz. mascarpone cheese room temperature, i.e. 2 cups
• 2 cups heavy cream
• 1½ Tbsp marsala cooking wine can substitute coffee liquor or amaretto
• 2 tsp vanilla extract
• 2 tsp espresso powder
• cocoa powder for garnishing
• crispy ladyfingers for serving

Instructions

• Place the coffee in a medium saucepan. Bring to a boil, reduce heat and simmer until it reduces to about ¼ cup (~6-8 minutes). Set reduced coffee aside.
• Using a medium saucepan, add milk and place over medium-low heat. Stir occasionally until milk just begins to simmer.
• Meanwhile, using a large mixing bowl, whisk together the sugar and egg yolks until well combined. Add mascarpone cheese; stir until well combined. (Note: Do not use an electric mixer as it will add too much air to the mixture.)
• Gradually pour the hot milk into the bowl with the egg yolks; whisking vigorously the entire time.
• Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-5 minutes) (Note: If you have a kitchen thermometer, the target temperature is 180°F. Do not allow mixture to boil.)
• Remove mixture from heat and add the heavy cream, marsala, vanilla extract, espresso powder and reduced coffee; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
• Pour the ice cream mixture into an ice cream maker and churn ice cream according to the manufacturer's directions.
• (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.
• Before serving, dust top of ice cream with cocoa powder. Serve with lady fingers.

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