I gave up my ice cream maker last year after not using it very often and decided to make only non-churn ice cream instead. It took up a lot of space and I am trying to be practical and not feel that I need to own every kitchen gadget! Besides it takes more time to make and is not that easy to have great results!
There are not a lot of choices in non-churn versus churn but this recipe is an excellent choice. After looking through the recipes I had I decided on Tiramisu. This original Italian dessert is coffee-flavoured made with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa. Since then there are many adaptations; this ice cream is one of them which has all the right ingredients. There is no liquor in it but you could certainly add a little if desired.
Enjoy your Fourth of July weekend with a bowl of home made Tiramisu ice cream!
More non-traditional Tiramisu recipes:
Tiramisu Cupcakes with Amaretto Mascarpone Frosting
Tiramisu No-Churn Ice Cream
- 4 tbsp. espresso powder, divided
- 1/4 cup hot water
- 1-1/4 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- 8 oz. mascarpone cheese
- 14 oz. can sweetened condensed milk
- liquor of choice such as Kahlua (optional – I did not add)
- 4 oz. bar Ghiradelli chocolate, chopped into small pieces (I used my nut chopper)
- 5 lady fingers, torn into small pieces
- toppings – optional – I used mini stars – dollop of whipped cream and chocolate curls would be delicious
Mix 1 tbsp. of the espresso powder with hot water until dissolved; cool completely.
Place a metal mixing bowl and beaters from an electric mixer in the freezer for up to 10 minutes – I think I froze it for 30 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium-high until the cream starts to thicken.
Add the confectioners’s sugar and spoon the mascarpone cheese into the whipped cream. Continue to beat until the whipped cream mixture thickens to stiff peaks. Add the sweetened condensed milk and beat until well combined. Divide the vanilla ice cream base in half and use half of it to make the coffee ice cream.
Take half of the vanilla ice cream base layer and slowly add 3 tbsp. of espresso powder and 3 tbsp. of the espresso/hot water mix (you will have extra) until completely combined for the coffee ice cream.
Using a freezer safe container (see comment) layer and swirl 1/3 of the vanilla ice cream and 1/3 of the coffee ice cream. Add 1/3 of the chopped chocolate and 1/3 of the lady fingers and swirl again. Repeat two more times.
Freeze for a minimum of 4 hours. I froze it overnight…
The ice cream needs to soften a bit before serving. I was in a hurry to try it so I didn’t take the time to get nice scoops! You probably need to leave it out for 15 minutes to soften.
Comment: Tovolo has a 3 piece (1-1/2 quart) freezer container perfect for this recipe…
Recipe by cookingwithauntjuju.com
Ohhh this looks good! I might have to try it with the Kahlua. 🙂
I was very pleased with the results – the taste was superb. Dangerous for me to have around – next time a little Kalua 🙂
I love homemade ice cream, but you are right – it takes time and sometimes the consistency is too soft. This sounds like a great alternative – I am excited to try it!
I almost gave up on home made ice cream but this no-churn Tiramisu was absolutely delicious. I couldn’t wait for it to soften a little so I could get better pictures of “scoops”. I will be making it again as it’s so easy and can be made the night before 🙂
I tried no-churn ice cream for the first time only last year, and loved the results. I haven’t tried adding Mascarpone cheese to the mix, but love the idea, and the Tiramisu flavors you’ve used. Hope to give it a try soon.
Happy 4th of July to you too! 🙂
I wasted too much time trying recipes using my ice cream maker. Then the first time I make a no-churn ice cream it turns out great. I love this coffee flavor and it can be kicked up with a little liquor and some toppings. I’ll definitely make it again… 🙂
It was a very pleasant discovery to me too.
No doubt a bit of liquor on top could add a lot! 🙂
I find that no churn ice cream tastes great and this one looks delicious. Happy 4th !
I agree! I have made both churned and no-churn ice cream. There is a difference in taste and texture but personally I am extremely happy with this Tiramisu ice cream. Quality ingredients always make a difference in any recipe 🙂
Ice Cream is looking delicious ! Children like it very much! Well shared 💐
Thank you – homemade is always the best! Everyone loves this ice cream 🙂
Homemade is best it’s right but sometimes it doesn’t work good 😊
This recipe turned out great! I can’t say the same for recipes using my ice cream maker 🙂
Yes 🌸🌸💮