Tiramisu Ice Cream

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Homemade tiramisu ice cream is a delicious frozen treat inspired by the classic Italian dessert, tiramisu. The creamy base is infused with coffee liqueur, mixed with pieces of coffee-soaked ladyfingers, and dusted with cocoa powder, perfect for any dessert lover with a craving for something sophisticated and indulgent! 

For even more delicious ice cream recipes, you need to try Limoncello Tiramisu Ice Cream, Blueberry Cheesecake Ice Cream, and  Pistachio Ice Cream with pistachio praline too!

This homemade coffee ice cream is a delightful combination of creamy goodness with a touch of sweetness and a hint of cocoa that has quickly become my favorite dessert!

Check out the printable recipe card below for the complete recipe and detailed instructions.

I promise you, you will  not be disappointed!! Are you ready to make this delicious treat? It is so simple.

How to make Tiramisu Ice Cream

Start by mixing Kahlua and espresso powder in a small bowl. If you do not have espresso powder, substitute instant coffee or hot espresso.

Beat the cream cheese in a large bowl with a hand mixer until smooth.

Mix in the heavy whipping cream (or coconut milk), salt, and sugar. Add the Kahlua mixture and beat until smooth.

Pour into the bowl of an ice cream machine.

Process according to the manufacturer’s instructions (Mine takes 20 minutes).

About a minute before the ice cream will be finished, break the lady fingers into 4 pieces.

Quickly dip each piece into some Kahlua, about one-eighth of a cup, in a small bowl.

and set aside. You just want them to absorb enough coffee flavor to be delicious, not enough to make them rock hard when they freeze.

Scrape ice cream into a freezer safe container, and stir in the coffee-soaked lady fingers.

Try to evenly distribute the Ladyfinger pieces so they do not clump together. Cover with a lid and place in the freezer.

One to four hours in the freezer will give you a “soft-serve” type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream.

If you are lucky enough to be able to find vegan Ladyfingers, this ice cream would also be vegan! One of these days, maybe I will figure out how to bake some myself. Don’t hold your breath, I know nothing about baking without eggs. You could always just substitute vegan vanilla wafer cookies if desperate.

Expert Tips

• I tried to use cold coconut milk this time around, and it was a bad idea. The solid part of the coconut “cream” still had some small fat globules, so the ice cream was not as smooth as it was when I used it straight out of the pantry. Live and Learn!
• While traditional tiramisu includes alcohol like dark rum or coffee liqueur, you can omit it if you prefer a non-alcoholic version. The alcohol adds flavor depth, and helps to keep the ice cream from becoming icy, but the ice cream will still taste delicious without it.
• For the best texture, you can still make tiramisu ice cream without one. Pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Tiramisu ice cream will typically keep well in the freezer for up to 2-3 weeks in an airtight storage container. However, it’s best enjoyed within the first week for optimal flavor and texture.

More delicious coffee infused recipes for you to try

• Classic Tiramisu
• Amaretto Tiramisu
• Affogato
• Caffè Mocha Mug Cake
• Cafe Mocha Cupcakes
• Chocolate Mocha Cookies

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!

Tiramisu Ice Cream

Homemade tiramisu ice cream is a delicious frozen treat infused with coffee liqueur, coffee-soaked ladyfingers, and dusted with cocoa powder.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: Italian

Chilling Time: 8 hours hours

Total Time: 35 minutes minutes

Servings: 6 Servings

Calories: 562kcal

Author: Lisa Johnson

1/21x2x3x

Equipment

• Ice Cream Maker

Ingredients

• 16 ounces cream cheese at room temperature – regular or dairy-free
• 1 cup heavy whipping cream or full-fat coconut milk in a can
• 0.67 cup super-fine sugar two-thirds cup
• 0.13 teaspoon sea salt one-eighth teaspoon
• 0.25 cup Kahlua or any other coffee liqueur
• 1 tablespoon espresso powder
• 6 Ladyfinger cookies broken into 4 pieces each
• additional Kahlua for dipping
• cocoa powder to garnish

Cook ModePrevent your screen from going dark

Instructions

• Mix Kahlua and espresso powder in a small bowl. If you do not have espresso powder, substitute instant coffee or hot espresso.
• Beat the cream cheese in a large bowl with a hand mixer until smooth. Mix in the heavy whipping cream (or coconut milk), salt, and sugar. Add the Kahlua mixture and beat until smooth.
• Pour mixture into a frozen ice cream canister and process according to manufacture’s instructions, about 20 minutes.
• When there is one minute left, pour an one-eight of a cup or so of Kahlua into a small bowl. Quickly dip each ladyfinger into the Kahlua and set aside.
• Scrape ice cream out of canister and place in a large plastic container.
• Stir in the coffee-soaked lady fingers, making sure they don't clump together. You want them evenly distributed. Cover with a lid, and place in the freezer.
• One to four hours in the freezer will give you a “soft-serve” type of ice cream. Overnight, and your ice cream will be firm, but not rock hard. Alcohol does not freeze, so your ice cream will remain softer than regular ice cream.
• Scoop ice cream into bowls and dust with cocoa powder, if desired, and serve.

Notes

• I tried to use cold coconut milk this time around, and it was a bad idea. The solid part of the coconut “cream” still had some small fat globules, so the ice cream was not as smooth as it was when I used it straight out of the pantry. Live and Learn!
• While traditional tiramisu includes alcohol like dark rum or coffee liqueur, you can omit it if you prefer a non-alcoholic version. The alcohol adds flavor depth, and helps to keep the ice cream from becoming icy, but the ice cream will still taste delicious without it.
• For the best texture, you can still make tiramisu ice cream without one. Pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Tiramisu ice cream will typically keep well in the freezer for up to 2-3 weeks in an airtight storage container. However, it’s best enjoyed within the first week for optimal flavor and texture.

Nutrition

Calories: 562kcal | Carbohydrates: 39g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 316mg | Potassium: 180mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 1660IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 1mg