Home RecipesDesserts No-Churn Tiramisu Ice Cream

No-Churn Tiramisu Ice Cream

by Lorena

I’m a coffee lover and coffee desserts lover by heart. It’s the perfect balance between bitter and sweet that I love. That’s why this no-churn tiramisu ice cream is one of my favourites. The mascarpone cream makes it extra creamy and the touch of coffee and cocoa powder is ideal.


God bless Italians for inventing tiramisu (and mascarpone cheese). The nice thing about mascarpone cheese is that it’s made out of cream. That’s different from cream cheese that’s made out of milk. That’s why I usually don’t recommend replacing mascarpone cheese with cream cheese. However, you can do it if you don’t have a choice. If you have to do it, first whip the cream cheese a bit at room temperature. Then, slowly add more cream at a time to prevent lumps. But if you can, use mascarpone cheese for this tiramisu ice cream.

While thinking about how to add cocoa powder to the recipe, I thought it would be cool to add layers of it within the container. So first, you add 1/3 of the ice cream to the container and dust it with cocoa powder. Then you repeat it with what’s left of it and you’re done. It’s the perfect touch of chocolate and it feels very similar to eating the dessert. You can even cough with the cocoa powder if you inhale as you eat it as well, lol.

Yes-Churn Tiramisu Ice Cream

If you have an ice cream machine and you’re very upset about all of this no-churn business, you can still use it. I only do no-churn versions because most people don’t own an ice cream machine… and neither do I! Lol. That good thing is that it’s easy to adapt. For the tiramisu ice cream, you want to whip up the mix, add the condensed milk and place it in the machine. Once ready, fold in the soaked lady fingers. Make the cocoa powder layers in the container we talk about lines above.

tiramisu ice cream

No-churn tiramisú ice cream

3.36 from 17 votes
Print Pin Rate
Course: Dessert, Ice Cream
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal


For the soaked cookies

  • 200 ml boiling water
  • 2 tbsp instant coffee
  • 3 tbsp granulated sugar
  • 100 g ladyfingers

For the ice cream

  • 400 g condensed milk
  • 1 tbsp vanilla paste or extract or essence
  • 600 g whipping cream
  • 150 g mascarpone cheese

For the cocoa powder layers

  • 1 tbsp cocoa powder unsweetened


For the soaked cookies

  • Dissolve the coffee and sugar in the boiling water and let it cool down completely before going ahead with the rest of the recipe.

For the ice cream

  • Whip the cream, mascarpone and vanilla until you get soft peaks: it should be whipped but not too stiff.
  • Add about 1/3 of the mix to the condensed milk and mix using a spatula and folding motions. Add the rest and also fold them together.

For the assembly

  • Cut the ladyfingers in 4 using your hands or a knife. Soak them in the coffee very little: they should go in and out of the coffee. Soak only a couple of pieces each time, let them drip the excess coffee, and place them in the bowl with the ice cream mix. Once they are all in, fold them into the ice cream. Don't over mix or they will disintegrate.
  • Pour about 1/3 of the mix into a container or pan that's freezer safe. Use a small sieve or colander to make a thin layer of cocoa powder on top. Repeat with the remaining 2 layers. Before the last layer of cocoa powder you can use the back of a spoon to give the ice cream texture so that it looks pretty.
  • Freeze the ice cream for 8 hours or overnight. Remove it from the freezer a few minutes before serving.
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