creamy Tiramisu Ice Cream
Indulge in a creamy, coffee-flavored tiramisu transformed into a no-churn ice cream. Easy to make, richly flavored, and freezer-friendly, it’s a decadent dessert without the fuss.
Equipment
- 1 Stand mixer with whisk attachment
- 3 Mixing Bowls
- Measuring Cups & Spoons
- 1 Small Bowl
- 1 Freezer-Safe Container
Ingredients
- 14 oz 400 ml sweetened condensed milk, cold
- 2 cups 450 ml whipping cream, cold
- 1 tsp vanilla extract
- 2 tbsp warm water
- 1 tbsp instant espresso powder
- 1/2 cup 45 g ladyfinger cookies, crushed
- 1/4 cup 45 g chocolate, roughly chopped
Instructions
- Prepare the Espresso Mixture: In a small bowl, combine the instant espresso powder with the warm water, stirring gently until fully dissolved and smooth, creating a rich, aromatic coffee base that will infuse the ice cream with authentic tiramisu flavor. Set this mixture aside to cool slightly while you prepare the rest of the ingredients.
- Chill the Sweetened Condensed Milk: Place the sweetened condensed milk in the refrigerator to ensure it is cold before incorporating it into the whipped cream, which helps achieve a light, creamy texture for the ice cream without becoming too soft or runny.
- Whip the Heavy Cream: Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the cold whipping cream on medium speed until stiff peaks form, making sure the cream holds shape firmly and develops a luscious, airy consistency that is essential for the ice cream base.
- Combine Condensed Milk and Vanilla: Reduce the mixer speed slightly and slowly pour the chilled sweetened condensed milk into the whipped cream, adding the vanilla extract at this stage for enhanced flavor. Continue to mix gently until the mixture is smooth and fully incorporated without deflating the whipped cream.
- Incorporate the Espresso: Gradually add the prepared espresso mixture to the ice cream base while mixing on medium speed. Blend until the coffee flavor is evenly distributed and the base develops a uniform, pale coffee color, ensuring every scoop captures the classic tiramisu essence.
- Fold in Ladyfingers and Chocolate: Using a spatula, carefully fold in the crushed ladyfinger cookies and roughly chopped chocolate, combining them evenly without overmixing, so each bite has a balanced crunch and chocolate burst that complements the creamy base.
- Freeze Until Set: Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover and freeze for at least 4 hours, preferably overnight, until firm enough to scoop, allowing the flavors to meld and the texture to set perfectly.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones, optionally garnish with extra chocolate shavings or a dusting of cocoa powder. Serve immediately for a creamy, coffee-infused dessert that captures the indulgence of traditional tiramisu in every bite.
Notes
- Use cold ingredients: Cold heavy cream and chilled sweetened condensed milk help achieve the perfect creamy texture.
- Folding technique matters: Gently fold in cookies and chocolate to preserve the airy texture of the ice cream.
- Espresso strength: Adjust the amount of instant espresso powder according to your preference for coffee intensity.
- Freezing time: Freeze at least 4 hours, but overnight is ideal for the best texture and flavor melding.
- Optional toppings: Sprinkle extra chocolate shavings, cocoa powder, or a dusting of cinnamon before serving for added flair.