Description

This Tiramisu Ice Cream recipe beautifully captures the rich, creamy flavors of classic tiramisu in a smooth, frozen treat. Featuring mascarpone cheese blended with amaretto, espresso-infused chocolate, and crunchy ladyfingers, this homemade ice cream offers a delightful balance of sweetness and coffee notes, perfect for an indulgent dessert that takes about 5 hours and 40 minutes to prepare and freeze.

Ingredients

Ice Cream Base

8 ounces mascarpone cheese
1 cup whole milk
3 tablespoons amaretto
½ cup sugar
pinch of salt

Espresso Chocolate Mixture

½ cup espresso
1 ounce Baker’s semi-sweet chocolate, finely chopped

Mix-Ins and Garnish

8 ladyfingers, roughly chopped (plus more for serving, optional)
Cocoa powder (for topping, optional)
Chocolate shavings (for topping, optional)

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Instructions

Blend the ingredients: In a food processor or blender, combine the mascarpone cheese, whole milk, amaretto, sugar, and a pinch of salt. Puree the mixture until it is smooth and fully blended to create the ice cream base.
Chill the mixture: Transfer the blended mixture to the refrigerator and chill it for one hour to enhance the texture and flavors before churning.
Start churning: Pour the chilled mixture into an ice cream maker and begin processing according to the manufacturer’s instructions, preparing it to transform into creamy ice cream.
Prepare espresso and chocolate: While the ice cream churns, brew the espresso. Once ready, add the finely chopped semi-sweet chocolate to the hot espresso and stir until the chocolate is fully melted and combined.
Add espresso and ladyfingers: In the last 5 minutes of churning, slowly pour the espresso-chocolate mixture into the ice cream one teaspoon at a time. Then, incorporate the roughly chopped ladyfingers one by one, if using, to add texture and flavor.
Freeze to set: When churning is complete, turn off the ice cream maker and transfer the ice cream to an airtight container. Freeze for an additional 4 hours or until firm for the best consistency.
Serve: Before serving, optionally top the ice cream with a dusting of cocoa powder and some chocolate shavings to enhance the tiramisu experience.

Notes

The ladyfingers add an authentic tiramisu crunch but can be omitted for a smoother ice cream.
Use freshly brewed espresso for the best coffee flavor infusion.
If you don’t have an ice cream maker, you can freeze the base and manually stir every 30 minutes until firm, though texture may be less smooth.
Amaretto can be substituted with another coffee liqueur or omitted for a non-alcoholic version.
To enhance chocolate flavor, use high-quality Baker’s chocolate or semi-sweet chocolate chips.