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Tiramisu Ice Cream Parfait

Tiramisu Ice Cream Parfaits, left over cake, cut up pound cake or even lady fingers become the base for this creamy, delicious and creamy No-Bake and No-Churn Ice cream Dessert.

Three tiramisu parfaits.


 

Probably one of the most loved and well known of Italian Desserts! And I must add the Italian’s favourite. Doesn’t matter whether it’s the Classic Tiramisu a Pistachio Tiramisu, a Strawberry Tiramisu or even a No Bake Cheesecake he will declare “this is one of my favourites”. He in fact asked why not make an ice cream one? So I did.

Ingredients to make a Tiramisu Ice Cream Parfait

  • Cream – whole, heavy or whipping cream with at least 30% fat content
  • Mascarpone – whole mascarpone cheese
  • Sweetened condensed milk
  • Cake – a simple pound cake is what I usually use, it can be homemade or store bought
  • Coffee – strong coffee or your favorite type of coffee
  • Cocoa – unsweetened dutch processed cocoa powder
Ingredients to make ice cream parfait.
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What is the best cake to use

The best cake to use is a cake with a dense crumb, such as pound cake or sponge cake. Because you are dipping it in coffee you don’t want it to fall apart. Or if you prefer you can always use cookie pieces such as lady fingers.

How to make it

In a medium bowl combine well the mascarpone and sweetened condensed milk. In a large bowl, beat the cream until stiff peaks form.

Whipping cream whipped until firm.

Fold mascarpone mixture into whipped cream until well combined.

Mixing the whipped cream and remaining ingredients.

Dip the pieces of cake in the coffee do not soak. Using freezer safe glasses or parfait glasses add a layer of coffee dipped cake, top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers.

Dipping the cake in coffee and layering in the glass.

Cover with plastic wrap and freeze until firm. Approximately 3-5 hours or over night. Sprinkle with grated chocolate if desired before serving.

If you find the cake is too frozen to eat you can let the parfait thaw for about 30 minutes in the fridge and then serve or you could make the ice cream in a separate container and make the dessert just before serving.

How to make it without coffee

If you prefer not to use coffee you could substitute the cake or cookie layer with berries such as fresh raspberries, fresh blueberries or even fresh strawberries. You could always add a coffee based liqueur and add it when combining the mascarpone and sweetened condensed milk.

Three tiramisu parfaits in glasses on a wooden board.

What ingredients do I need to make Tiramisu ice cream parfait?

You’ll need heavy whipping cream, mascarpone cheese, sweetened condensed milk, pound cake, strong coffee, and cocoa.

Can I make this recipe ahead of time?

Yes, you can make it a day ahead and store it in the freezer.

Do I need to dip the cake in coffee?

Yes, soaking the cake in coffee is an essential step in making this dessert.

How long do I need to soak the cake in coffee?

It’s best to only soak them for a few seconds per side to prevent them from getting too soggy

Can I substitute the mascarpone cheese with cream cheese?

The flavor and texture of the parfait will be different from the authentic Tiramisu ice cream parfait if you change out the mascarpone.

Do I need an ice cream machine to make this recipe?

No, an ice cream maker is not necessary for this recipe since you’ll be making a no-churn ice cream mixture from scratch.

How many servings does this recipe make?

How many servings does this recipe make?

Can I use any type of coffee or espresso for this recipe?

Yes, you can use any type of coffee or espresso, you could even use instant espresso powder mixed with water or even decaffeinated if you prefer.

Three tiramisu parfaits in glasses on a wooden board.

What is the best cream to use

Make sure you use whipping cream, or heavy or whole cream. Depending on where you live they may have different names. Make sure there is at least 30% fat content, this will help prevent ice crystals and keep your ice cream soft and creamier.

How to make it using a loaf pan

If you prefer to use a loaf pan or cake pan rather than make a parfait that is also possible. Place a layer of coffee soaked cake on the bottom, top with half the ice cream, drizzle with melted chocolate then add another layer. Freeze until firm. Top with grated chocolate before serving. This can also be done in the reverse, starting with a layer of ice cream.

How to store it

Any leftover dessert should be stored covered in the freezer. It will keep for up to two weeks.

Three tiramisu parfaits in glasses on a wooden board.

However you decide to make this dessert, as a Parfait or in a loaf pan, I hope you like this Tiramisu Ice Cream Parfait and let me know what you think. Enjoy!

Three tiramisu parfaits in glasses on a wooden board.

Tiramisu Ice Cream Parfait

Rosemary Molloy
Tiramisu Ice Cream Parfaits, left over cake dipped in coffee & layered with a creamy no churn Tiramisu ice cream. Fast & Easy Dessert Recipe.
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American/Italian
Servings 4 servings
Calories 442 kcal

Ingredients
 
 

TIRAMISU NO-CHURN ICE CREAM

  • 2 cups whole / whipping/ heavy cream
  • ½ cup mascarpone (remove from fridge 30 minutes prior)
  • 1 can sweetened condensed milk (14 ounces)

EXTRAS

  • 3 or 4 thick slices of cake cut into bite size pieces (heavy crumb eg pound cake)
  • ¼-½ cup strong coffee (cold)
  • 2-3 tablespoons grated chocolate or cocoa or for sprinkling

Instructions
 

TIRAMISU NO CHURN ICE CREAM

  • In a medium bowl combine well the mascarpone and sweetened condensed milk.
  • In a large bowl beat cream until stiff peaks form. Fold the mascarpone mixture into the whipped cream until well combined.
  • In a small bowl add the cold coffee, dip the pieces of cake in the coffee (quickly so they aren't soaked and fall apart).
  • Using freezer safe glasses add a layer of coffee dipped cake (3-4 pieces) and top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers (depending on the size of the glasses).  Cover with plastic wrap and freeze until firm approximately 3-5 hours or over night.  Sprinkle with grated chocolate if desired before serving.  Enjoy!
  • If you find the cake is too frozen to eat you can let the parfait thaw for about 30 minutes in the fridge and then serve or you could make the ice cream in a separate container and make the dessert just before serving.

Notes

The best cake to use is a cake with a dense crumb, such as pound cake or sponge cake. Because you are dipping it in coffee you don’t want it to fall apart. Or if you prefer you can always use cookie pieces such as lady fingers.
If you prefer not to use coffee you could substitute the cake or cookie layer with berries such as fresh raspberries, fresh blueberries or even fresh strawberries. You could always add a coffee based liqueur and add it when combining the mascarpone and sweetened condensed milk.
If you prefer to use a loaf pan or cake pan rather than make a parfait that is also possible. Place a layer of coffee soaked cake on the bottom, top with half the ice cream, drizzle with melted chocolate then add another layer. Freeze until firm. Top with grated chocolate before serving. This can also be done in the reverse, starting with a layer of ice cream.
Any leftover dessert should be stored covered in the freezer. It will keep for up to two weeks.

Nutrition

Calories: 442kcal | Carbohydrates: 23g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 128mg | Sodium: 84mg | Potassium: 197mg | Sugar: 20g | Vitamin A: 1390IU | Vitamin C: 1.4mg | Calcium: 177mg | Iron: 0.1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 5, 2020.

7 Comments

  1. 5 stars
    Terrific recipe. Used angel food cake torn into bite site pieces. Added 6 oz Baily’s to the coffee mixture. Strained what was left and did it as a shot after dessert! Thanks for your post. It was a big hit.

  2. 5 stars
    I have not made this but I’m giving it 5 stars because I can tell by looking at it that it’s a keeper! Summer has hit the Midwest and that means lots of heat and humidity. Your tiramisu parfait as well as the other no-bake desserts you posted give me hope that I will make it till Fall arrives. Thank you for all the time and effort you put into making An Italian In My Kitchen one of my favorite food blogs.

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