Tiramisu Ice Cream
Enjoy the classic flavors of tiramisu transformed into a creamy, no-churn ice cream. This easy recipe combines espresso, ladyfingers, and chocolate in a rich, homemade dessert perfect for any time of year.
Equipment
- 1 Stand mixer with whisk attachment
- 2 Mixing bowls (small and medium)
- Measuring cups and spoons set
- 1 Flexible spatula
- 1 Freezer-safe container (2-quart capacity)
Ingredients
- 1 can 14 oz / 400 ml sweetened condensed milk, chilled (choose fat-free or regular)
- 2 cups 450 ml heavy whipping cream, well chilled
- 1 teaspoon pure vanilla extract
- 2 tablespoons warm water
- 1 tablespoon instant espresso powder
- ½ cup 45 g ladyfinger cookies, crushed into small pieces
- ¼ cup 45 g chocolate, roughly chopped
Instructions
- Prepare the Coffee Base: Begin by combining the instant espresso powder with the warm water in a small bowl. Stir thoroughly until the espresso powder is fully dissolved, creating a rich coffee concentrate. Set this aside to cool slightly while you prepare the ice cream base.
- Whip the Cream: Using a stand mixer fitted with a whisk attachment (or a handheld mixer), beat the chilled heavy cream on medium speed. Continue whipping until the cream forms stiff peaks—this means when you lift the whisk, the cream holds firm peaks without collapsing. This whipped cream provides the light, airy texture that is key to the ice cream.
- Incorporate Sweetened Condensed Milk: Lower the mixer speed and gradually add the cold sweetened condensed milk to the whipped cream. Pour in the vanilla extract at this stage for added flavor. Increase the speed again and beat the mixture until it becomes thick and glossy, holding firm peaks once more.
- Blend in the Coffee Flavor: Pour the cooled espresso mixture into the whipped cream and condensed milk blend. Mix gently on medium speed until the coffee flavor is evenly distributed throughout the mixture, giving it a subtle mocha tint.
- Fold in Cookies and Chocolate: Using a spatula, gently fold the crushed ladyfinger cookies and chopped chocolate into the ice cream mixture. Be careful to combine them evenly without deflating the fluffy cream base. These mix-ins provide delightful texture and bursts of flavor in every bite.
- Freeze to Set: Transfer the finished mixture into a freezer-safe container with a tight lid. Smooth the top with a spatula and cover securely. Place the container in the freezer for at least 4 hours or overnight, allowing the ice cream to firm up properly. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
- Chill Ingredients: For the best whipping results, ensure the heavy cream and sweetened condensed milk are well chilled before starting. Cold ingredients whip more easily and hold their structure better.
- Espresso Strength: Adjust the amount of instant espresso powder according to your preferred coffee intensity. More espresso will create a stronger tiramisu flavor.
- Cookie Variations: Ladyfinger cookies are traditional, but you can substitute with sponge cake pieces or biscotti for different textures.
- Chocolate Choices: Use dark, milk, or semi-sweet chocolate depending on your taste preference. For a more indulgent treat, consider adding mini chocolate chips instead.
- Storage Tips: Store the ice cream in an airtight container to prevent ice crystals from forming. Consume within one week for optimal freshness and flavor.
