No-Churn Tiramisu Ice Cream
This No-Churn Tiramisu Ice Cream is layers of vanilla and coffee swirled mascarpone ice cream loaded with chunks of dark chocolate and lady fingers
- Prep time
- 4 hr
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 tbsp espresso powder, divided
- 1/4 cup water, hot
- 1+1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz mascarpone cheese
- 3/4 cup sweetened condensed milk
- 1/2 cup chopped chocolate
- 5 ladyfingers, chopped
Instructions
- 1
Combine 1 tablespoon of espresso powder with hot water and stir until the espresso is dissolved. Cool completely, refrigerating if necessary.
- 2
To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.
- 3
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- 4
Next add the powdered sugar and spoon the mascarpone cheese into the whipped cream. Continuing beating until the whipped cream has thickened to stiff peaks.
- 5
Pour the sweetened condensed milk and beat until well combined. Divide the ice cream base in half.
- 6
To make the coffee ice cream, take half of the ice cream base and, slowly add 3 tablespoons of espresso powder and 3 tablespoons of the brewed espresso and stir until it’s completely combined.
- 7
In a freezer-safe container, layer and swirl the vanilla and coffee ice cream. Pour 1/3 of each of the ice cream in the bottom of the pan and swirl with a knife, add chopped chocolate and lady fingers and swirl again. Repeat two more times.
- 8
Freeze for a minimum of 4 hours.