This creamy and decadent recipe for Tiramisu Ice Cream is the perfect treat for any coffee lover! This amazing frozen treat has all of the classic flavors of the famous Italian dessert, including espresso-soaked ladyfingers, mascarpone cheese, and a topping of cocoa powder.
This French-style churned ice cream recipe with a light coffee flavor is made with all-natural ingredients and is nut-free. This creamy ice cream tastes like traditional tiramisu and is perfect for anyone who loves coffee ice cream.
Tiramisu is one of my favorite desserts. It’s just so luscious, with a rich custard made with mascarpone and the coffee-soaked ladyfingers balancing the sweetness of the whipped cream so perfectly. The only way to make tiramisu better than it is already is to make it into a tiramisu ice cream recipe! It’s the perfect frozen dessert and will be your new favorite Italian dessert.
If you’re a fan of Italian-inspired desserts, remember that Italy is thought to be the birthplace of ice cream as we know it today! Try making Stracciatella Gelato, Amaretto Ice Cream, Baklava Ice Cream, or enjoy a scoop of tiramisu ice cream with a cup of strong coffee as the perfect Affogato.
Why You’re Going to Love This Recipe
- Classic Tiramisu Flavors – You’ll experience the wonderful blend of coffee, ladyfinger cookies, and creamy custard in every bite of this tiramisu ice cream. It’s a flavor that’s most often found in an ice cream parlor.
- Extra Creamy Texture – Adding mascarpone cheese to a traditional French-style ice cream base gives us an ultra-rich and velvety smooth base with an amazing mouth feel and creamy sweetness. You’ll get this same effect in my Mascarpone Ice Cream and Cannoli Ice Cream recipes.
- Easy to Make – As always, my ice cream recipes are made with simple ingredients and straightforward instructions. Use your ice cream maker to create this ice cream at home that will rival anything you can buy in a store.
- You can use this ice cream to make a tiramisu ice cream cake. Or top it with fudge sauce to make an ice cream sundae.
Ingredients You’ll Need
- Egg Yolks – These create the base for our ice cream custard. We’ll gently heat the egg yolks to cook them, but you can also purchase pasteurized eggs if you prefer.
- Sugar – For sweetness and texture plain, white, granulated sugar is ideal.
- Whole Milk and Heavy Cream – A blend of both milk and cream is what gives our delicious ice cream recipe the best creamy texture.
- Mascarpone Cheese – This creamy Italian cheese is used to make tiramisu and cannoli, so it’s the perfect addition to tiramisu ice cream! Allow it to soften at room temperature first.
- Vanilla Extract – Vanilla enhances all of the flavors here.
- Ladyfinger Cookies – In Italian these are called savoiardi, and are dry, spongy cookies shaped like long fingers. Chop them into small pieces for this recipe.
- Espresso – Brew two shots of espresso (water and espresso powder works too) or use very strong brewed coffee instead. Allow the coffee to come to room temperature before using it to make ice cream.
- Cocoa Powder – Just like a traditional pan of tiramisu, our tiramisu ice cream gets a generous dusting of unsweetened cocoa powder on top.
For the complete list of ingredients and instructions for how to make tiramisu ice cream, please see the printable recipe card below.
Homemade Ice Cream Storage Tips
Store this homemade churn Tiramisu Ice Cream in the freezer in an airtight container or a freezer-safe container with a piece of parchment paper or wax paper pressed on top for up to one month. It will help prevent it from ice crystals.
Expert Recipe Tips
- The custard must be very cold before you add it to the ice cream machine. If you skip this step, your ice cream will not freeze.
- High-fat milk and heavy whipping cream (or heavy cream) are essential when making homemade ice cream. Opting for a low-fat milk option often leads to icy ice creams and inconsistency in the texture.
- Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture of ice cream. We haven’t tried this recipe with honey yet, but if we do, we will let you know.
- Use high quality cocoa for your top layer dusting of cocoa powder for the best flavor.
- If your mascarpone cheese has any liquid in the container, drain off the liquid first before using. It’s helpful to let the mascarpone soften to room temperature before stirring it in.
More Homemade Ice Cream Recipes
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- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- 4 ounces mascarpone cheese, softened
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- 8 ladyfinger cookies, chopped into bite-sized pieces
- 2 shots espresso or strong coffee, cooled
- 1 teaspoon unsweetened cocoa powder
- Freeze your ice cream bowl according to the manufacturer’s instructions.
- In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale yellow– about 1 minute.
- In a medium saucepan, heat the whole milk and salt over medium-low heat until it begins to steam. Don’t let it boil!
- Slowly pour the steaming milk into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan and return it to the stove over medium-low heat. Cook, stirring constantly, until the mixture thickens and coats the back of the spoon– about 5-7 minutes. Remove the custard from the heat and strain it through a fine-mesh sieve into a large heatproof bowl.
- Whisk in the mascarpone until smooth. Then add the heavy cream and vanilla and mix to combine.
- Cover the surface of the custard with plastic wrap and then place it in the fridge to chill for at least 4 hours, or until very cold.
- Once the ice cream base is well chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it is a soft serve consistency. In my Kitchenaid ice cream attachment, this took about 15 minutes.
- When the ice cream has finished churning, quickly combine the chopped ladyfingers and espresso in a small bowl. Add ⅓ of the ice cream base to a loaf pan and sprinkle over ½ of the espresso soaked ladyfingers. Then layer another ⅓ of the ice cream, the remaining ladyfingers, and the remaining ice cream.
- Dust the ice cream with cocoa powder and then wrap it tightly in plastic and freeze until set– at least 6 hours but preferably overnight.
- Scoop and enjoy. This ice cream is also delicious in an affogato!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 172mgSodium: 191mgCarbohydrates: 26gFiber: 0gSugar: 19gProtein: 7g