Tiramisu ice cream is a genuinely great idea and I want more people to make it at home. You get the coffee, the mascarpone richness, the vanilla, all in a frozen scoop that works better in summer than the original dessert ever could. The custard base is what makes it: real egg yolks, sugar, warm milk, mascarpone folded in after. Espresso powder and fresh brewed espresso together, because one alone doesn’t hit deep enough. Churn it if you have a machine; freeze-stir if you don’t. Either way, let it firm up fully before serving. Four hours minimum. Overnight is better.
How to Make Tiramisu Ice Cream
Temper the eggs carefully
Add the hot milk to the egg mixture slowly, a quarter cup at a time while whisking constantly. Pouring it all in at once scrambles the yolks. Once combined, return the mixture to the pan over gentle heat and stir until it coats the back of a spoon. Don’t let it boil.
Mascarpone after the heat
Let the custard cool slightly before whisking in the mascarpone. Adding it while the mixture is still very hot can cause it to split and turn grainy. Cool to around room temperature, then whisk until smooth before churning or freezing. 
Double up on the coffee
Both espresso powder and brewed espresso go in. The powder disperses evenly through the base; the brewed espresso adds liquid coffee intensity. If you want a stronger hit, add an extra teaspoon of powder. Taste the base before freezing and adjust. Coffee flavor dulls slightly once frozen.
Tiramisu Ice Cream
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Rich, creamy, and intensely coffee-flavored, this no-churn ice cream is the perfect cool treat any time of year.
Ingredients
- 1 1/2 cups (355 ml) milk
- 1/2 cup (118 ml) cream
- 1 vanilla bean
- 3 egg yolks
- 1/2 cup (118 ml) sugar
- 1 cup (237 ml) mascarpone
- 1 tablespoon coffee powder
- 1/4 cup (60 ml) espresso
Instructions
- Pour milk and cream into a deep pan and turn on the heat.
- Slit the vanilla bean in half, scrape the beans using a small spoon, and add them to the pan along with the vanilla pod. Heat, stirring occasionally.
- Whisk egg yolks and sugar together until creamy. Add mascarpone cheese and whisk again.
- Slowly pour 1/4 cup of hot milk into the egg yolk mixture while whisking constantly.
- Pour the egg yolk mixture back into the hot milk pan and mix. Cook over medium heat (approximately 350°F/177°C), stirring constantly, for about 5 minutes, or until the custard is thick and coats the back of a spoon.
- Pour the mixture into a container and place it in an ice bath for about an hour, or refrigerate overnight.
- Add coffee powder and espresso to the custard mixture.
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Notes
- For a stronger coffee flavor, use freshly brewed espresso and increase coffee powder to 2 tablespoons.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every hour for the first 4 hours to prevent large ice crystals from forming.
- To make this recipe dairy-free, substitute full-fat coconut milk for the milk and cream, and use a dairy-free mascarpone alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
An ice cream maker gives the smoothest texture, but you can pour the chilled base into a container and freeze it, stirring vigorously every 30 minutes for about 3 hours.
Can I use instant coffee instead of espresso and coffee powder?
You can dissolve two tablespoons of instant coffee in two tablespoons of hot water as a substitute. The flavor will be slightly different but still good.
How long does this ice cream keep in the freezer?
It keeps well for up to two weeks. After that, ice crystals start forming. Let it sit at room temperature for five minutes before scooping for the best texture.
Kankana, tiramisu in icecream form, I can eat it anytime..