Tiramisu Ice Cream / Gelato
Easy Tiramisu Ice Cream, an Italian Classic becomes a delicious creamy frozen treat, a perfect summertime ice cream dessert.
Prep Time10 mins
Cook Time25 mins
Chilling Time3 hrs
Total Time3 hrs 35 mins
- 1/4 cup strong coffee (58 grams)
- 1/2 cup milk (I used 2%) (120 grams)
- 3-4 tablespoons granulated sugar
- 1 cup mascarpone (250 grams)
- 1 1/4 cups whole/whipping cream
- 4-5 lady fingers (cut into small cubes)
- 1-2 tablespoons unsweetened cocoa for dusting
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. Serve dusted with cocoa. Enjoy.
Calories: 602kcal | Carbohydrates: 21g | Protein: 8g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 185mg | Sodium: 90mg | Potassium: 129mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1972IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg