Dessertsbeyondfrosting
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
👥 6 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 4h🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- knife
📝 Preparation Steps
1
Combine 1 tablespoon of espresso powder with hot water and stir until the espresso is dissolved. Cool completely, refrigerating if necessary.
espresso powder, divided4 tablespoons
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.
mascarpone cheese8 ounces
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.
espresso powder, divided4 tablespoons
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.
Nutrition Facts
calories
626 calories
fat Content
43.6g
serving Size
1
fiber Content
1.4g
sugar Content
44.5g
sodium Content
97mg
protein Content
8.3g
cholesterol Content
136mg
carbohydrate Content
52.5g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...