Vegan Tiramisu Ice Cream
Indulge in the creamy decadence of Vegan Tiramisu Ice Cream, a delightful plant-based twist on the classic Italian dessert. This recipe blends rich full-fat coconut milk, velvety coconut cream, and almond milk to create a luxurious base enhanced with bold espresso flavors, a hint of vanilla, and natural sweetness from maple syrup. Layers of chocolate-infused ice cream, gluten-free vegan ladyfinger-style biscuits, and a final touch of dark chocolate shavings elevate the dessert into a harmonious blend of textures and flavors. Perfectly indulgent yet dairy-free, this homemade treat requires minimal prep and is ideal for impressing guests or enjoying a guilt-free dessert. Whether you use an ice cream maker or layer and freeze directly, the result is irresistible, creamy, and packed with classic tiramisu allure—just vegan!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (13.5 oz) Full-fat coconut milk
- 1 can (13.5 oz, chilled overnight) Coconut cream
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 1 tablespoon Vanilla extract
- 2 teaspoons Instant espresso powder
- 0.75 cup Cashews, soaked and drained
- 2 tablespoons Cacao powder
- 4 pieces Ladyfinger-style biscuits (gluten-free, vegan)
- 2 tablespoons Dark chocolate shavings (vegan)
Instructions
Place the can of chilled coconut cream in the refrigerator overnight. Before starting the recipe, scoop out the solid cream and leave the liquid behind.
In a blender, combine the full-fat coconut milk, coconut cream, almond milk, maple syrup, vanilla extract, soaked and drained cashews, and espresso powder. Blend on high speed until smooth and creamy. This creates the tiramisu-flavored ice cream base.
Transfer half of the blended mixture into a bowl, then add the cacao powder to the remaining mixture still in the blender. Blend again to create a chocolate layer for the ice cream.
Break the vegan ladyfinger biscuits into bite-sized pieces. Set aside for layering the ice cream.
Pour a layer of the vanilla-coffee ice cream base into an ice cream maker (or a freezer-safe container if not using an ice cream maker). If using a machine, churn the base for 15-20 minutes according to the manufacturer's instructions.
Once churned, create layers by alternating the vanilla-coffee base, chocolate mixture, and the broken biscuits in a freezer-safe container. If not churning the ice cream, simply layer the mixtures directly in the container, swirling slightly for a marbled effect, and ensure the biscuits are evenly distributed.
Top the layered ice cream with dark chocolate shavings.
Cover the container with a lid or freezer-safe wrap. Freeze for at least 4 hours, or until firm.
When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Enjoy your Vegan Tiramisu Ice Cream as a delightful plant-based dessert!
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 162.8 g | 814% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 395.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 615 mg | 47% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2798 mg | 60% | |
*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.
