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No Churn Tiramisu Ice Cream Recipe - Quick & Easy Summer Dessert

All the flavors and textures of tiramisu in a creamy no churn ice cream. This recipe is so simple but so delicious and perfect to beat the heat. With a few ingredients this coffee lovers dessert will make any one fall in love with this recipe.
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Prep Time 15 minutes
Cook Time 5 minutes
Freezing Time 6 hours
Course Dessert, Ice Cream, Sweet tooth
Cuisine Italian
Servings 10 people

Equipment

  • Mixing bowls
  • Electric beater
  • Spoon
  • Sauce pot
  • Rubber spatula
  • 9 inch loaf tin

Ingredients
  

Mascarpone ice cream

  • 1 can sweetened condensed milk
  • 2 cups whipping cream
  • 8 ounces 226gm mascarpone cheese
  • 1 tbsp vanilla
  • 1 tbsp coffee liqueur

Coffee fudge sauce

  • 3 tbsp condensed milk
  • 3 tbsp dark chocolate chips
  • 1 tbsp butter
  • 1 tbsp instant coffee powder
  • 1 tsp vanilla
  • 1 tbsp heavy cream

Lady finger sponge

  • 12 lady finger sponge biscuits
  • 2 tbsp instant coffee
  • 1 cup hot water
  • 1 tsp vanilla

Garnish/Topping

  • 1/2 cup whipped cream
  • 2 tbsp cocoa powder for dusting

Instructions
 

Coffee fudge sauce

  • To make the sauce we add all the ingredients (condensed milk, dark chocolate chips, instant coffee, vanilla) except for the butter and heavy cream into a sauce pot and stir together on low heat until combined.
  • Let it bubble for a 30 seconds, take off the heat add the cream and whisk until smooth.
  • Add the butter and whisk again until smooth. Transfer to a jar and let it cool completely.

Lady finger sponge

  • Stir the coffee, water and vanilla in a large bowl and set aside to cool.

Mascarpone ice cream

  • Whisk the heavy cream until stiff peaks in a mixing bowl with an electric beater.
  • Add the condensed milk, mascarpone cheese and beat until smooth and combined. Add the vanilla and liqueur, whisk again.

Assembly

  • Start by adding 1/2 cup of the ice cream base into a a 9 inch loaf tin, spread it out.
  • Soak a couple of the lady finger sponges into the cooled coffee and layer onto the ice cream base. repeat to create a layer of sponge.
  • Dollop the coffee fudge sauce randomly on top of the soaked sponge fingers.
  • Repeat with a layer of ice cream, soaked sponge fingers, fudge sauce. I like to create 2 layers of sponge and finish with the ice cream base. Cover with cling wrap and allow it to set in the fridge for 6-8 hours.

Garnish

  • Top the frozen tiramisu ice cream with whipped cream and a generous dusting of cocoa powder.
  • Scoop and serve as you like.

Notes

  • The coffee fudge sauce must be cooled before using in the ice cream.
  • For easy scoops, allow the ice cream to sit at room temperature for 15 minutes and dunk the scoop into hot water.
  • To keep this kid friendly remove the alcohol and use 1 tsp balsamic vinegar or apple cider vinegar