Tiramisu Ice Cream
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This Tiramisu Ice Cream recipe brings all the flavor of the classic Italian dessert into a creamy, frozen treat. With layers of mascarpone, strong coffee, ladyfingers, and a swirl of chocolate, it tastes like dessert and coffee in one perfect scoop. It’s so easy to make at home: no eggs, no custard base, just blend, churn, and freeze.
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I first made this homemade tiramisu ice cream for a summer dinner party, and it was gone before I even grabbed a second scoop. The creamy texture and bold espresso flavor are hard to beat—especially paired with the crunch of ladyfingers. If you like tiramisu or coffee-flavored ice cream, you’re going to want this in your freezer at all times.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Tiramisu Ice Cream at Home
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How to Make Tiramisu Ice Cream
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this recipe straight-forward by using simple ingredients and letting the ice cream maker do most of the work. Here’s how to bring this creamy dessert to life:
Blend the base
In a blender or food processor, mix together the mascarpone cheese, milk, amaretto, sugar, and a pinch of salt. Blend until smooth and creamy with no lumps left behind.
If you’re using a blender, I really like this airtight blender because it comes with a tamper that helps with thick mixtures like this one, and it blends super smooth without needing to stop and scrape the sides.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Chill the mixture
Pour the blended mixture into a bowl and place it in the fridge. Let it chill for at least one hour. This helps the ice cream churn better and freeze evenly.
To make fridge storage easier, I use this glass mixing bowl with a lid; it keeps everything fresh and saves me from wrestling with plastic wrap.
Make the espresso swirl
Stir the finely chopped semi-sweet chocolate into hot espresso or strong coffee until melted and smooth. Set aside to cool slightly so it doesn’t melt the ice cream.
For shaving chocolate finely, I like using this microplane grater; it makes quick work of the block without turning it into a mess.
Churn tiramisu ice cream
Once chilled, pour the mascarpone mix into your ice cream machine. Churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until it thickens to a soft-serve texture.
I use this Ice Cream Maker; it doesn’t need ice or salt, which makes it perfect for small kitchens.
Add the swirl
During the final 5 minutes of churning, slowly drizzle the espresso-chocolate mix into the ice cream, one teaspoon at a time.
Fold in the ladyfingers
After churning, gently fold the chopped ladyfingers into the ice cream by hand. Don’t stir too hard, you want little bits of cookie in every bite.
Freeze until firm
Transfer to an airtight container, dust the top with cocoa powder, and freeze for at least 2 hours for a scoopable texture. For freezing, I love this ice cream container with a tight-fitting lid; it helps keep that fresh, creamy texture without picking up freezer flavors.
Equipment
Ingredients
- 8 ounces mascarpone cheese
- 1 cup whole milk
- 3 tablespoons amaretto liqueur
- ½ cup granulated sugar
- pinch of salt
- ⅓ cup hot espresso or strong coffee
- ½ ounces semi-sweet chocolate finely chopped
- 8 ladyfingers roughly chopped
- Unsweetened cocoa powder for dusting
Video
Instructions
- In a blender or food processor, combine the mascarpone, milk, amaretto, sugar, and salt. Blend until smooth and creamy. Transfer the mixture to a bowl and refrigerate for 1 hour to chill thoroughly.8 ounces mascarpone cheese, 1 cup whole milk, 3 tablespoons amaretto liqueur, ½ cup granulated sugar, pinch of salt
- In a small bowl, stir the chopped chocolate into the hot espresso until fully melted and smooth. Set aside to cool slightly.⅓ cup hot espresso or strong coffee, ½ ounces semi-sweet chocolate
- Pour the chilled mascarpone mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- In the final 5 minutes of churning, slowly drizzle in the espresso-chocolate mixture, one teaspoon at a time, to create a swirl effect.
- Once churning is complete, fold in the chopped ladyfingers gently by hand.8 ladyfingers
- Transfer the ice cream to an airtight container. Dust the top with cocoa powder and freeze for at least 2 hours for a firmer texture.Unsweetened cocoa powder
Notes
- Mascarpone: Use full-fat mascarpone cheese at room temperature so it blends easily and gives the creamiest texture. The creaminess really makes this recipe.
- Espresso swap: Instant espresso powder mixed with hot water works great if you don’t have brewed espresso ready.
- Amaretto alternatives: You can swap it with coffee liqueur like Kahlua, dark rum, or skip the alcohol entirely.
- Ladyfingers swaps: Crushed shortbread or vanilla cookies work as a great substitute.
- Freeze time: For soft-serve consistency, you can eat it right away, but 2–4 hours in the freezer makes it a little more firm.
- No ice cream maker: If you don’t have an ice cream maker, freeze the blended base in a loaf pan, stirring every 30 minutes for about 3 hours until creamy.
Storage Instructions
Scoop any leftovers into an airtight container and press a layer of plastic wrap directly on the surface to prevent freezer burn. Keep it stored in the coldest part of your freezer, and it should stay smooth and creamy for up to 2 weeks. Let it sit at room temperature for a few minutes before serving if it’s too firm to scoop.Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I tested this a few different ways, and these tips will help you get the best results every time.
- Mascarpone: Use full-fat mascarpone cheese at room temperature so it blends easily and gives the creamiest texture. The creaminess really makes this recipe.
- Espresso swap: Instant espresso powder mixed with hot water works great if you don’t have brewed espresso ready.
- Amaretto alternatives: You can swap it with coffee liqueur like Kahlua, dark rum, or skip the alcohol entirely.
- Ladyfingers swaps: Crushed shortbread or vanilla cookies work as a great substitute.
- Freeze time: For soft-serve consistency, you can eat it right away, but 2–4 hours in the freezer makes it a little more firm.
- No ice cream maker: If you don’t have an ice cream maker, freeze the blended base in a loaf pan, stirring every 30 minutes for about 3 hours until creamy.
How to Store Leftover Tiramisu Ice Cream
Scoop any leftovers into stackable freezer containers with locking lids and press a layer of plastic wrap directly on the surface to prevent freezer burn.
Keep it stored in the coldest part of your freezer, and it should stay smooth and creamy for up to 2 weeks. Let it sit at room temperature for a few minutes before serving if it’s too firm to scoop.
What to Serve With Tiramisu Ice Cream
This creamy treat is perfect on its own, but it also pairs beautifully with crisp sugar cookies, a shot of espresso, or even layered over warm brownies. For a fun dinner party idea, serve it in chilled glasses with a drizzle of coffee liqueur and a sprinkle of crushed ladyfingers on top.
More Dessert Recipes You Will Love
I always keep a few cold desserts in my back pocket. These are some of my favorites to rotate through the summer months.
