Tiramisu Ice Cream
Indulge in the irresistible fusion of classic tiramisu and creamy homemade ice cream with this luxurious Tiramisu Ice Cream recipe! Featuring rich mascarpone cheese, velvety custard infused with bold espresso and a splash of Kahlúa, this dessert harmoniously blends the iconic flavors of Italy’s favorite treat. Crunchy ladyfinger cookies add delightful texture, while a dusting of unsweetened cocoa powder completes the authentic tiramisu experience. Perfect for entertaining or satisfying cravings, this easy-to-make frozen treat is a dessert lover’s dream. Prepare to impress with a sweet creation that combines the decadence of tiramisu with the refreshing magic of ice cream!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 8 ounces Mascarpone cheese
- 1 teaspoon Vanilla extract
- 2 tablespoons Instant espresso powder
- 2 tablespoons Kahlúa or coffee liqueur
- 6 Ladyfinger cookies
- 2 tablespoons Unsweetened cocoa powder
- 4 Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot and the sugar has dissolved, but do not bring to a boil.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly whisk about 1/2 cup of the hot cream mixture into the egg yolks to temper them.
Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously.
Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes.
Remove from heat and stir in the mascarpone cheese, vanilla extract, instant espresso powder, and Kahlúa or coffee liqueur until the mascarpone is fully melted and the mixture is smooth.
Strain the mixture through a fine-mesh sieve into a large bowl to remove any clumps and let it cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
During the last few minutes of churning, break the ladyfinger cookies into small pieces and add them to the ice cream.
When the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
Sift the cocoa powder evenly over the top of the ice cream.
Cover and freeze for at least 2 hours or until firm before serving.
Serve the tiramisu ice cream in bowls or cones, garnished with additional ladyfinger crumbles or a sprinkle of cocoa powder if desired.
Nutrition Facts
Calories |
4389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1662 mg | 554% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 227.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 766 mg | 59% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
