Tiramisu, which means ‘pick me up’ in Italian, is famous for its layers of coffee-soaked biscuits and mascarpone cream dusted with cocoa powder. This ice cream adaptation stays true to those flavours, using sweetened condensed milk and whipped cream to create a luscious base without the need for an ice cream maker.
Ingredients:
- 375g tin sweetened condensed milk
- 600ml heavy cream (whipping cream)
- 3 tsp vanilla bean paste (or vanilla extract)
- 250g mascarpone cheese
- 1/4 cup (60ml) chilled espresso
- 1 1/2 cups (375ml) extra cold espresso (for soaking)
- 12 (100g) Savoiardi (lady finger) biscuits
- Baking cocoa, to dust
- Waffle cones (optional), to serve
Method:
Brew 1 3/4 cups (435ml) espresso and allow to cool to room temperature.
In a large mixing bowl, combine the sweetened condensed milk, heavy cream and vanilla bean paste. Beat with an electric mixer or whisk until thick and creamy.
Add the mascarpone cheese and beat until smooth and well combined.
Stir 1/4 cup (60ml) of the cooled espresso into the ice-cream mixture until evenly distributed.
Break the Savoiardi biscuits into small pieces and gently fold into the ice cream mixture.
Pour half of the ice cream mixture into a freezer-safe container. Drizzle half of the chilled espresso (about 3/4 cup or 190ml) over the top.
Top with the remaining ice cream mixture. Drizzle the remaining chilled espresso over the top.
Cover with plastic wrap or a lid and freeze until firm, at least 6 hours or overnight.
When ready to serve, scoop the tiramisu ice cream into bowls or waffle cones (if using). Dust with cocoa powder before serving.
Indulge in this creamy and decadent No-Churn Tiramisu Ice Cream that combines the classic flavours of tiramisu with the cool refreshment of ice cream.
