16ouncescream cheeseat room temperature - regular or dairy-free
1cupheavy whipping cream or full-fat coconut milk in a can
0.67cupsuper-fine sugartwo-thirds cup
0.13teaspoonsea saltone-eighth teaspoon
0.25cupKahluaor any other coffee liqueur
1tablespoonespresso powder
6Ladyfinger cookiesbroken into 4 pieces each
additional Kahlua for dipping
cocoa powder to garnish
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.