Tiramisu Ice Cream

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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…..

Tiramisu Ice Cream | cookingwithcurls.com | #dairyfree #kahula

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…..

Tiramisu Ice Cream - cookingwithcurls.com

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…..

Tiramisu Ice Cream Kahlua cookingwithcurls.com

If you do not have espresso powder, substitute instant coffee. Beat the cream cheese until smooth…..

Tiramisu Ice Cream cream cheese cookingwithcurls.com

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

Tiramisu Ice Cream cream cookingwithcurls.com

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

Tiramisu Ice Cream process cookingwithcurls.com

and process according to the manufacturer’s instructions. Mine takes 20  minutes…..

Tiramisu Ice Cream machine cookingwithcurls.com

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

Tiramisu Ice Cream lady fingers cookingwithcurls.com

Quickly dip each piece into some Kahlua in a bowl {about 1/8th of a cup}…..

Tiramisu Ice Cream dip cookingwithcurls.com

and set aside…..

Tiramisu Ice Cream dipped cookingwithcurls.com

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…..

Tiramisu Ice Cream freeze cookingwithcurls.com

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.

Tiramisu Ice cream | cookingwithcurls.com | #kahlua #dairyfree

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:

Classic Tiramisu

Amaretto Tiramisu


Caffè Mocha Mug Cake

Cafe Mocha Cupcakes

Chocolate Mocha Cookies


Tiramisu Ice Cream | cookingwithcurls.com | #dairyfree #kahula

Tiramisu Ice Cream

This rich, creamy, and delicious Tiramisu Ice Cream is the perfect end to any meal!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Italian
Keyword: dessert, ice cream, dairy-free, kahlua, recipe
Chilling Time: 8 hours
Total Time: 35 minutes
Servings: 6 Servings
Calories: 456kcal
Author: Lisa Johnson


  • 16 ounces dairy-free cream cheese (at room temperature)
  • 1 cup full-fat coconut milk (in a can)
  • cup super-fine sugar
  • teaspoon sea salt
  • ¼ 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)


  • In a small bowl, mix Kahlua and espresso powder together and set aside to dissolve.
  • In a large bowl, beat together cream cheese, coconut milk, sugar, and salt until smooth and creamy. Add the Kahlua espresso mixture and beat to combine.
  • 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 1/8th of a cup or so of Kahlua into a small bowl. Quickly dip each lady finger into the Kahlua and set aside.
  • Scrape ice cream out of canister and place in a large plastic container.
  • Stir in the 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.


To make regular Tiramisu Ice Cream: substitute mascarpone or regular cream cheese and half and half for the coconut milk.


Calories: 456kcal | Carbohydrates: 42g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 24mg | Sodium: 363mg | Potassium: 124mg | Fiber: 5g | Sugar: 29g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 2.6mg

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  1. So glad these are up–I was drooling over this on Instagram earlier. Awesome combination and a great summer dessert!

  2. I know this isn’t about Tiramisu as much as it’s about Kahlua. You are the best for using up stuff in my liquor cabinet. Have a lovely weekend. PInned.

    1. LOL, thank you Diane. Maybe you should send me a list of liquors that need to be used up,and I can use that as a guide to creating new recipes. 🙂 Have a great week!!

  3. Lisa, I don’t know how I missed this, but I saw it on What’s Cookin’ Wednesday and it looks freaking amazing! I need to try this ASAP. 🙂

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