Tiramisu Ice Cream / Gelato
This easy Tiramisu Ice Cream, is one of the most popular Italian Desserts made into a creamy delicious Homemade Ice Cream treat. It’s fast and easy and can be made with or without an ice cream maker!
I actually posted this recipe back in 2015, but I received a few emails letting me know that the recipe was a disaster. The old recipe I was instructing you to heat the mascarpone, milk and sugar together.
This was resulting in a separation of the ingredients. So I decided to redo it, and it did work for me, so this made me think that the fat content or ingredients in the mascarpone or milk could be different. So therefore I adjusted the recipe.
Recipe Ingredients
- Coffee – strong cold coffee
- Milk – 2% or whole milk
- Sugar – granulated sugar – fine sugar is even better
- Mascarpone cheese – whole fat
- Cream – whole, heavy or whipping cream with at least 30% fat content
- Ladyfingers
I made the Gelato recipe no-churn and machine friendly. The Italian and his daughter liked them both, but they both preferred the machine gelato. I think it comes out creamier.
During these hot Summers Days when you are craving a creamy homemade ice cream I hope you give this Tiramisu Ice Cream a try, whether you make it with a machine or No-churn.
You also might want to try a couple of these Ice Cream Recipes
- No-Churn Cappuccino Ice Cream
- Creamy Fresh Peach Ice Cream
- Death by Chocolate Ice Cream Cake
- Baileys Chocolate Chip No-churn Ice Cream
- Chocolate Nutella Gelato
How to make No-churn Tiramisu Ice Cream
- Heat the coffee, milk and sugar until hot but not boiling.
- Stir until the sugar has dissolved.
- Refrigerate until cold.
- In a bowl add the mascarpone, whipping cream and cold coffee mixture and beat on medium speed until soft peaks form.
- At this point you can either add to your Ice Cream Maker or place in an airtight container and freeze until firm.
Homemade Tiramisu Ice Cream with the Ice Cream Maker
Follow the directions with your machine and when the ice cream is almost made add the cubes of lady fingers, then continue with the machine until the Ice Cream has formed.
My machine is quite old so I like to freeze it a bit longer to firm it up even more. Although I did taste a few spoonfuls!
Homemade Tiramisu Gelato No-churn
After you have whipped the ingredients until soft peaks form, fold in the cubes of lady fingers and then place the mixture into an airtight container. Freeze until firm, about 3-5 hours. Although it is creamier and tastier with a machine.
How long does Homemade Ice Cream keep in the freezer?
Homemade Ice cream should be stored in an airtight container in the freezer. It will last up to two weeks.
I especially love Homemade Ice Cream Recipes whether they are no-churn or machine because they contain no eggs.
And if you are a Tiramisu fan like my family is you might want to check out these yummy Easy Tiramisu Recipes.
So whichever Homemade Ice cream you decide to make I hope you enjoy it! And be sure to let me know what you think. Have a great weekend and stay cool!
Tiramisu Ice Cream / Gelato
Ingredients
- 1/4 cup strong coffee
- 1/2 cup milk whole or 2% (I used 2%)
- 3-4 tablespoons granulated sugar – fine sugar is even better (not powdered sugar)
- 1 cup mascarpone cheese whole fat
- 1 1/4 cups whole/whipping/heavy cream with at least 30% fat content
- 4-5 lady fingers (cut into small cubes)
EXTRAS
- 1-2 tablespoons unsweetened cocoa for dusting
Instructions
- In a medium pot heat the coffee, milk and sugar stirring until sugar dissolves. Place in a bowl and refrigerate until cold.
- In a mixing bowl add the mascarpone, cream and cold coffee mixture, beat until smooth and thickened and soft peaks form. If using an ice cream maker then add the mixture into the machine, when it's almost done (time depends on the ice cream maker directions) add the cubed lady fingers, continue with the machine until Gelato reaches desired thickness. Serve immediately dusted with cocoa if desired. Or freeze until firmer. Enjoy!
- If making no-churn ice cream, then fold in the lady finger cubes into the soft peak creamed mixture and spoon into an air tight freezer container and freeze for at least 3-5 hours or until firm. Although it is tastier and creamier with the machine. Serve dusted with cocoa. Enjoy.
Notes
Nutrition
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Updated from May 10, 2015.
It’s just a sloppy mess, and it makes like one serving. When cooking the marscopane, sugar and milk, yellow does separate. Then when churning it never turns into ice cream. Should we use cream instead of milk or something?
Hi Andy, sorry it took so long to answer, but I was redoing the recipe (which I will repost tomorrow). So it did work for me and didn’t separate, which makes me think that the cream and mascarpone here must be different. So instead I am posting a newer version, that can be made with an ice cream maker or no-churn. Sorry it didn’t work out.
Hello,
I want to take it for a party? Do you think I can freeze it after I let it churn in ice cream maker? Kindly advice.
Thanks
Kathy
Hi Kathy, sure you can freeze it after you have churned it, no problem. 🙂
Hello, I’m just wondering how many lady fingers to use in this Gelato please?
Many thanks
Hi Deb, I would say 3 or 4, if they are really big then use 2. Hope that helps. (Sorry about that I added it to the recipe).
Does this call for Brewed coffee or coffee grounds?
Hi Michelle, this recipe uses Brewed Coffee. Have a great weekend.
Hi,
How much water for the 1 table spoon of coffee? Is it 6oz?
Thanks
Hi Quing, it’s just a tablespoon of liquid coffee. Hope that helps.
I’ve tried this twice, both times after heating the mixture I am left with yellow droplets on top of the milk mixture, which becomes solid on cooling. Presumably fat. If included in the ice cream, there are hard pieces in it that are unappealing. Should I strain it out? Why isn’t it in the picture of your milk mixture? Do I have to whisk the mixture to incorporate the fat? Am I using low quality mascarpone? Thanks!
Hi Dave, That is very strange, I would strain it out then, make sure you don’t boil it. And yes stir it to combine. I don’t know if you are using a low quality mascarpone, I have never seen that happen. Maybe you should try stirring it while it is heating and see what happens. Let me know.
I don’t know if you got your answer yet but those yellow pieces are scrambled egg yolks that were from the tempering process. Use a strainer before the churning part to make sure you don’t include those egg bits.
1/3 cup mascarpone is 75g, What do i use, 1/3 cup or 166g? Thanks!
It’s not grams but ml, right?
Hi Julie it is grams.
Hi Julie you are correct 75 grams is 1/3 of a cup. Thanks and corrected.
Ok thanks! Still in the fridge, will put in the machine today, i used 1/3 cup so it’s fine, thanks again, can’t wait!
Hi Julie, hope you enjoyed it.
I love Tiramisu and this is amazing! Wish I had a tiramisu gelato cone right now to fight off the NY heat!
I love your blog and would like to invite you to become a Chicory recipe partner (visit us at chicory.co). Are you interested?
Looks real yummy! I have never cooked with Mascarpone before. Thanks for sharing with us at the Home Matters Linky Party! Hope you join us again!
Yum! This looks so good!
YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Oooh, I love marscapone! An easy tiramisu recipe–how lovely! 🙂 Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/05/14/home-matters-linky-party-37/ 🙂
~Lorelai
Life With Lorelai
I love tiramisu. This gelato version is the perfect way to enjoy it during the warm summer months! Thank you so much for linking up the recipe at This Is How We Roll Thursday.
I love the flavour of tiramisu so I especially love this easy gelato. Craving a scoopful now!
Hi Thalia, thank you.
This is a must make and soon! I love ,love, love tiramisu. Time to dig out the ice-cream maker attachment for my kitchen aid! Last time I dug it out, it was for your nutella/oreo gelato!!
Hi Diane thanks hope you enjoy it as much as my daughter did! 🙂
Happy Mothers Day to you too!! I really want an ice cream maker but since hubby has absolutely NO will power when it comes to ice cream he balks at the idea. We’ve had several ice cream makers in the past — when our three kids were still at home. Well, if we purchase ice cream for a special occasion — like our kids and grandkids are coming over for a meal — and there just so happen to be some ice cream left in the container, it magically disappears. You see, I’ve gone to the freezer to get me a small bowl nothing, no trace that it was ever there, not even the empty carton 🙁 But I will pin the recipe in hopes that we will get an ice cream maker. Great recipe!!