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Tiramisu Ice Cream

Hi friends!

Hope you all had a great 4th of July weekend!

We had fun – bbq, soccer, and fireworks! The show was spectacular!

Ana freaked out a time or two, but we got through it. Those Boomers really frightened her. Smile

DSC06208

This was one of those, “Get me out of here!!!” moments.

Last week I mentioned that I found ladyfingers (a real tough item to find around here) for 99 cents a box. I bought all the boxes that were left on the shelf.

Since then I have made a Tiramisu cake three times.

I also made Tiramisu Ice Cream.

After some trial and error, I think I made the best Tiramisu ice cream you will ever have! I know, that sounds like I’m trying to sell it, BUT it really is delicious!

There’s a hint of chocolate, a bigger hint of booze, and just a dash of espresso coffee. And it’s frozen and creamy!

One more thing… please, if you can, be my guest and photograph ice cream outside when it’s 90 degrees. Then let me know how it goes. Winking smile 

Tiramisu Ice Cream
Prep Time
15 mins
Total Time
5 hrs 40 mins
 

Tiramisu Ice Cream

Course: Desserts
Cuisine: Italian
Servings: 12
Calories: 85 kcal
Ingredients
  • 1 tub 8 oz. mascarpone cheese
  • 1 cup whole milk
  • 3 tablespoons disaronno amaretto
  • ½ cup sugar
  • Pinch of salt
  • ½ cup espresso
  • 1 square 1 oz. Baker’s semi-sweet chocolate
  • 8 ladyfingers + more for serving optional
Instructions
  1. In a food processor, or blender, bring together the mascarpone cheese, milk, disaronno amaretto, sugar, and salt.
  2. Puree until the mixture is blended and smooth.
  3. Put the mixture in the fridge for an hour.
  4. Pour the mixture into an ice cream maker and process according to manufacturer’s instructions.
  5. In the meantime prepare the espresso and chop up the chocolate square.
  6. When the espresso coffee is done, drop in the chocolate bits and stir until melted.
  7. In the last 5 minutes of freezing, and while the ice cream is churning, pour the espresso into the ice cream one teaspoon at a time.
  8. When you are finished with the espresso, drop in the ladyfingers, one at a time. (Optional)
  9. Turn off the machine and transfer the ice cream to an airtight container.
  10. Put the ice cream in the freezer for another 4 hours, or until firm.
  11. Top with cocoa powder and chocolate shavings before serving.
Recipe Notes

WW Freestyle SmartPoints: 4

Nutrition Facts
Tiramisu Ice Cream
Amount Per Serving
Calories 85 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 18mg 6%
Sodium 24mg 1%
Potassium 35mg 1%
Total Carbohydrates 15g 5%
Sugars 10g
Protein 1g 2%
Vitamin A 1.5%
Calcium 2.6%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

I’m linking this up to Foodbeast. Check out their awesome site for all food-related news.

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76 Responses
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  2. O M G. It isn’t even done churning and this ice cream is SO fabulous! I used 2T amaretto and 1T Godiva chocolate liqueur. I had four ladyfingers left over from a tiramisu I made last month so I chunked them up as a perfect add in for the ice cream. Thank you, thank you, thank you for sharing!

  3. Matt

    I found this the other day and told my wife we were making it, and so we did this weekend. It was out of this world, totally tasted just like tiramisu! I only encountered one small hiccup, thought I’d share. I added the lady fingers to the mix in the last 5 minutes, and because I am very literal when following directions, I dropped them in whole. They started to jam the machine, so I had to turn it off for a second and break them up into smaller, manageable pieces. Lucky for me I added them slowly, so I only had 2 in there before I realized it. Once I broke them up, it worked great. Oh, and if you are an evening (before bed) ice cream eater like us, you may want to consider replacing the esspresso with strong decaf. I didn’t try it with decaf, because again, I wanted to do it just as is the first time.

    5 starts out of 5 though, amazing ice cream. If you have an ice cream maker, you should make this. If you don’t, go buy one, and make it.

  4. Oh KATE this looks so good!! I am actually not a huge fan of tiramisu in it’s typical form but I do enjoy the flavors so I think this ice cream would be amazing. Thanks for perfecting the recipe for us 🙂 (Also, love the photo of Ana haha I’m sure fireworks are pretty terrifying at that age!)

  5. congrats on discovering something sweet and delicious like tiramisu in ice cream form. i am having hard time resisting ! looks really good and love the clicks. lol @ the cute girl, she is adorable! My 1.5 year son too was terrified in the beginning

  6. Kate! First, congrats on Top 9!!
    Second, I love the idea of ‘recycling’ a delicious dessert into ice cream fantastic.
    And finally, I totally feel your pain on the challenge of iced-treat photography when it’s hot out – nothing to be done but move like lightening or give in and eat away.

  7. Kate, I like the even bigger hint of booze 🙂 You’re amazing and so is the tiramisu ice cream – wish I lived closer, I could have helped you with the photo session by eating the ones that melted. Congrats on the Top 9!

  8. This looks so creamy and delicious. I bought an ice cream maker and it’s still in the freezer waiting for me to use it. I think I have to try this ice cream first. : ) Glad you had a great 4th. : )

  9. I have a terrible story! My son wanted me to try this so I bought everything! Today I went to make it, I had left the mascapone cheese in the trunk 🙁 it wasnt good anymore, smelled pretty bad! So I have to buy more that small batch cost me 5.99! My luck the most expensive thing fell out of that stupied recycle bag! oh well had to share that we cant wait to try this… have to wait for my next day off! Thanks for the recipe, glad you tried it more to make this as perfect as it looks! xo thank you!!!!!

  10. Hahaha, photographing ice cream on a really hot summer day… ha. I think you did a really good job, though, Kate. And as for the recipe itself, mmm mmm mmm, to die for!!!!! I love tiramisu and I’m glad that you bought all the boxes there were 🙂

  11. I’m so glad you had a blast for your 4th of July weekend! Ana is sucha cutey!! =]
    I loved your tiramisu recipe the first time you posted, but this ice cream is something that I need to try pronto! Especially with the ice cream maker sitting on the counter! Thanks for sharing! =]

  12. I kind of like the melted photo myself, that way you can eat it faster. Such a great idea for ice cream and now that I have a maker, I can’t wait to try this. I love tiramisu anything. Too bad you don’t live closer.
    -Gina-

  13. You did a beautiful job with that melting ice cream! It really looks and sounds delicious. I had never heard of tiramisu until I first visited NYC back in 2003 and I remember taking my first bite and thinking, “I can’t believe I have gone without this all of my life!”

  14. Holy Cow! I want to live at your house….Tiramisu and Tiramisu ice-cream? You are a goddess! Buzzed it hoping for a Top 9 on this one!

  15. Ohhh I have been waiting for this recipe! It looks so creamy! I wouldn’t mind having some… even melted!!! hehehe The pictures are still great… you did a great job, even in such a heat!!! :-)))

  16. Hi Kate, tiramisu is my #1 favorite dessert in the world. You just made my day by sharing the tiramisu ice cream recipe. I am really glad Nami bought the ice cream machine a few weeks ago, so many home made ice cream great recipes. When we photographed our ice cream we had to shoot indoors without using light (natural light only). Also we are thinking about chilling the dish that holds the ice cream next time as well so it won’t melt as fast… 🙂

  17. That sounds so good, Kate! 🙂 I know what you mean about photographing ice cream! That’s one of the reasons I hardly post ice cream recipes anymore. I make them, but don’t bother photographing them! So hard to get a decent picture… You’ve got some great pictures though 🙂 Even the upside-down one is artsy & cute! 🙂 Thanks for sharing this awesome recipe! I love tiramisu ice cream, and I bet this tastes much better than store-bought! 🙂

  18. Sold! I have truly and honestly been looking for the best tiramisu ice cream recipe! Also- I feel Ana’s pain- I was just about the jumpiest kid growing up and fireworks were way more than I could handle. Ok, still a little more than I can handle…I was up until 4AM with all the noise from people shooting off fireworks in our street.

  19. Hi Kate….
    Glad that you had a wonderful time on 4th July celebration. And I love your tiramisu ice cream…whoa I am already salivating just looking at them through the screen :p Great idea to make them into ice cream and I know it is GOOD…lips smacking one ! Ana looks so cute…haha running away from the boomers

    Have a nice day,
    Elin

  20. Kate-What a creative idea to make tiramisu ice cream. You really got good use of the lady fingers: I love the pic of melting ice cream. It reminds me of a melting snowman.

  21. I feel your pain. I scrapped a post on my Dad’s pistachio ice cream just because I could not get the ice cream to not melt. I’m adding this to my ice cream rotation ASAP!

  22. that is one tasty looking ice cream and perfect for this hot summery weather we are finally having!
    i can imagine how hard it must have been to photograph these cones. but, trust me, the pictures look as good as always 🙂

  23. Holy smokes, I think I love you. Tiramisu is an old favorite, so I just love, love, love this ice cream! I will absolutely try it this summer. Photographing it outdoors in 90 degree weather is another story 😉

    1. I love making ice-cream, and have been on a roll making my own for the past few weeks (9 flavors so far). I can’t wait to try this. By the way $0.99 for lady fingers is DIRT cheap! Great job.

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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