tiramisu ice cream sandwich

this tiramisu ice cream sandwich features layers of coffee-soaked ladyfingers and a creamy no churn mascarpone ice cream, creating the perfect frozen version of the classic italian dessert.

this easy tiramisu ice cream recipe requires no eggs and no ice cream maker, making it the ideal make-ahead dessert that captures all the delicious flavours of traditional tiramisu.

why you will love this easy tiramisu ice cream recipe

• no churn and no eggs – this easy tiramisu ice cream recipe creates perfectly creamy results without an ice cream maker or raw eggs. the tiramisu ice cream no churn method uses simple ingredients like heavy cream, condensed milk, and mascarpone to create that signature smooth texture that’s perfect for anyone wanting to make tiramisu ice cream at home !

• classic tiramisu ice cream flavor – this homemade tiramisu ice cream sandwich captures the essence of the classic italian dessert with coffee-soaked ladyfingers, a rich mascarpone filling, and a dusting of cocoa powder. the combination creates a delicious frozen treat that tastes just like traditional tiramisu but in convenient ice cream sandwich form.

• make-ahead friendly – this frozen tiramisu ice cream dessert is perfect for making in advance and actually improves with time in the freezer, making it an ideal stress-free option for gatherings, parties or special occasions.

learn how to make tiramisu ice cream at home

to make the ice cream for tiramisu ice cream sandwiches, we need to whip heavy cream and vanilla extract until soft and fluffy, then add condensed milk. after whipping the condensed milk and heavy cream together, add mascarpone and whip this in until combined for our rich and creamy tiramisu ice cream mixture.

next, quickly dip ladyfingers in a cooled coffee mixture and layer them in a dish or pan. add the tiramisu ice cream mixture on top in a thick and even layer. add another layer of coffee-soaked ladyfingers on top.

after freezing the tiramisu ice cream cake until firm, we’ll dust with cocoa powder and slice into perfect tiramisu ice cream bites or sandwiches.

tiramisu ice cream ingredients

• coffee – strong brewed coffee (cooled) is essential for soaking the ladyfingers, creating that signature tiramisu ice cream flavor and also allowing the ladyfingers to soften even after freezing. use espresso or strong coffee for the best results – this is what gives the dessert its distinctive taste. if all you have on hand is instant coffee, that’s also completely fine.

• ladyfingers – these italian sponge biscuits (savoiardi) are traditional in tiramisu and create the perfect texture contrast in these tiramisu ice cream sandwiches. they absorb the coffee and soften beautifully while still maintaining some structure when frozen.

• double cream or heavy cream – this is the base of our tiramisu ice cream made of creamy, rich ingredients. cold heavy cream whips easily and helps create that smooth, scoopable texture we want in our no churn ice cream.

• vanilla extract – enhances all the other flavours and adds depth to the overall taste profile of the ice cream mixture. optional, but highly recommended!

• sweetened condensed milk – this tiramisu ice cream recipe uses condensed milk which provides sweetness and helps create that perfect creamy texture without the need for eggs or an ice cream maker. it’s key to the no churn method.

• mascarpone – the star ingredient that helps make this tiramisu ice cream have that authentic tiramisu taste. mascarpone provides richness to the ice cream as well as that distinctive tangy-sweet flavour that’s essential in a tiramisu.

• cocoa powder – we’re going to be using cocoa powder for our tiramisu ice cream topping – for dusting the top, just like in a traditional tiramisu. this also adds a subtle chocolate note to balance the coffee flavours.

tools

• wide and shallow dish – for the coffee – you’ll be dipping the ladyfingers in the coffee so make sure to use something wide enough.

• electric mixture – a hand or stand mixer will speed up the process when it comes to whipping the cream and mixing the mascarpone ice cream base. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• large bowl – for making the tiramisu ice cream

• spatula or spoon – great for gently folding the ice cream at the end when mixing

• pan or dish – i used a 9×7 inch dish for my tiramisu ice cream sandwiches, but you can use any size tray or dish as long as your ladyfingers all line up properly in it.

• parchment paper or baking paper – to line your dish so that it’s easy to lift the tiramisu ice cream sandwiches out once they’re ready.

• offset spatula – to smooth out the mascarpone ice cream evenly.

• fine mesh sieve – for dusting the cocoa powder evenly over the top.

• sharp knife – for slicing the tiramisu ice cream into neat tiramisu ice cream sandwiches.

• clingfilm or plastic wrap – for covering the ice cream sandwiches when freezing

• tinfoil – for covering the ice cream sandwiches when freezing

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: line your baking tray or dish with baking paper. let some of it hang over the sides so that you can easily lift the ice cream sandwiches out of the dish once they’re ready.

step two: brew strong coffee, pour into a shallow and wide dish for easy dipping and then let it cool completely.

step three: in a large bowl, add cold heavy cream and vanilla extract or vanilla paste. whip the cream for about a minute or two until it becomes thick and increases in volume. we’ll be whipping it again so don’t whip it too much here. it should be around soft peaks.

step four: add the condensed milk to the bowl, then whip this in to the cream. whip them together until combined.

step five: add the mascarpone to the whipped cream mixture. again, whip this into the mixture until combined and it reaches medium peaks. this means that the ice cream mixture will generally hold its shape well, but the tip of it will curl over slightly when you lift the beaters from the cream. the cream will look thick, smooth and soft. set this aside.

step six: quickly dip ladyfingers into the cooled coffee mixture and arrange them in a single layer in your prepared dish. don’t let them soak in the coffee for too long – we want to make sure that they soften and absorb the coffee but we don’t want them to be so soft that they fall apart.

step seven: add all of the mascarpone ice cream on top of the ladyfingers and spread it out into a thick and even layer. use an offset spatula to spread it out thin until it’s smooth and flat.

step eight: add more coffee-soaked ladyfingers on top of the ice cream layer. try to line up the ladyfingers so that they’re equal to the bottom ones.

step nine: cover the dish with clingfilm/plastic wrap and then with tinfoil then freeze your tiramisu ice cream sandwiches for at least 6 hours but preferably overnight.

step ten: the next morning, remove your tiramisu ice cream sandwiches from the freezer. dust the top with cocoa powder using a fine mesh sieve.

step eleven: leave them out for about ten to fifteen minutes so that they can soften a little, then lift them out of the dish and slice them up.

step twelve: serve, and let’s eat!

tips and notes

• make sure the coffee is completely cool before dipping the ladyfingers to prevent melting the ice cream mixture and to ensure that the ladyfingers don’t soften too much or fall apart.

• i decided to use two ladyfingers on the bottom and two on the top for each tiramisu ice cream sandwich but you can slice them up into one-ladyfinger ice cream sandwiches if you’d prefer a smaller portion. this made 6 tiramisu ice cream sandwiches when cutting them up every two ladyfingers.

• make sure to arrange your ladyfingers evenly and line them up on the top and bottom so that the tiramisu ice cream sandwiches are even.

• after adding the mascarpone, try to whip it into the cream mixture condensed to medium peaks. this will keep your tiramisu ice cream cream and soft even when frozen.

• make sure to use cold double cream or heavy cream straight from the fridge otherwise it won’t whip well.

• line your dish with parchment paper or baking paper before assembling your ice cream sandwiches, and let a small amount of the paper hang over the sides of the dish. this will make it easier to lift the tiramisu ice cream sandwiches out when they’re frozen.

• after assembling your tiramisu ice cream sandwiches in the dish, cover the dish with plastic wrap and tinfoil and then freeze this for at least 6 hours or preferably overnight, to ensure that the ice cream sandwiches set well.

• use a sharp knife to slice the frozen ice cream sandwiches for clean, even slices. you can dip the knife in hot water and then wipe it clean between each cut to make it easier to slice up the frozen tiramisu ice cream sandwiches.

• i’d also recommend letting the tiramisu ice cream sandwiches soften a little at room temperature instead of slicing them up as soon as you take them out of the freezer. the ice cream will be quite firm at first so letting it sit for 10-15 minutes makes it easier to slice and serve.

• ladyfingers are ideal for this recipe, but if you can’t find them, you can use sponge cake instead and just soak it with espresso by brushing it on. you can also use something like graham crackers instead, or any other biscuits or cookies that you like, just bear in mind that the flavour will be different.

• you can store these tiramisu ice cream sandwiches covered in the freezer for up to 1 month, though they’re best enjoyed within the first week for optimal texture.

• when storing any leftover tiramisu ice cream sandwiches, store them in an airtight container in the freezer, or wrap them individually in plastic wrap and freeze them in order to avoid freezer burn.

frequently asked questions

1. what does tiramisu ice cream taste like ?

   – tiramisu ice cream tastes like the classic italian dessert but in frozen form – creamy, coffee-flavored, with notes of mascarpone and a hint of cocoa. it’s rich, indulgent, and perfectly balanced.

2. can i make these tiramisu ice cream sandwiches ahead of time ?

   – absolutely! these tiramisu ice cream sandwiches actually need to be frozen overnight or for at least 6 hours, so making them a day or two ahead of time is actually ideal.

3. is tiramisu ice cream good for summer ?

   – absolutely! this frozen version of tiramisu is perfect for hot weather when you want all the flavours of a classic tiramisu in a refreshing, cold format. it’s great for summer!

4. does tiramisu ice cream have alcohol in it ?

   – this recipe doesn’t include alcohol. traditional tiramisu often does contain some alcohol, but this version focuses on the coffee and mascarpone flavors instead. if you’d like to include alcohol, feel free to add whatever you like to the coffee mixture.

5. does tiramisu ice cream have caffeine in it ?

   – yes, this tiramisu ice cream contains caffeine from the coffee used to soak the ladyfingers. The amount will depend on the strength of your coffee.

6. is tiramisu ice cream gluten free ?

   – this recipe is not gluten free, but you can definitely make your tiramisu ice cream sandwiches gluten free if you use gluten free ladyfingers.

recipe