Name: Tiramisu Ice Cream
Total time: 35 min
Yield: 6 Servings
Ingredients: 16 ounces dairy-free cream cheese ((at room temperature)); 1 cup full-fat coconut milk ((in a can)); 2/3 cup super-fine sugar; 1/8 teaspoon sea salt; 1/4 cup Kahlua ((or any other coffee liqueur)); 1 Tablespoon espresso powder; 6 Lady Finger cookies ((broken into 4 pieces each)); Additional Kahlua (for dipping); cocoa powder (to garnish)

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It should come as no surprise to any of you, that I created an official Tiramisu Ice Cream! After the success of the Limoncello Tiramisu Ice Cream, I just had to see how one of my favorite desserts would convert into a frozen treat. Well it was a complete success!! The flavors that always stand out to me, are the subtle mascarpone cheese, coffee infused Lady Fingers, and a dusting of cocoa powder…..

Well this Tiramisu Ice Cream recreates all of those flavors perfectly, even with the dairy-free cream cheese. Feel free to substitute regular cream cheese or mascarpone cheese and half & half if dairy is not an issue for you. It even looks like Tiramisu…..

Well, it looks like Tiramisu if it were served in a bowl! 😉 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. Beat the cream cheese until smooth…..

Mix in the coconut milk, salt, and sugar. Add the Kahlua mixture and beat until smooth…..

Pour into the bowl of an ice cream maker…..

and 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 in a bowl {about 1/8th of a cup}…..

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 Lady Fingers…..

Try to evenly distribute the Lady Fingers 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 Lady Fingers, 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 type cookies if desperate.

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!!

Some additional coffee infused recipes for you to try:

Chocolate Mocha Cookies

Enjoy!!