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Tiramisu Ice Cream

Tiramisu Ice Cream in a custard cup with ladyfingers

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

A toddler standing and holding a parent's finger

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.

Tiramisu Ice Cream in a cone inside a tissue paper-lined jar

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

Tiramisu Ice Cream

Katerina | Diethood
Tiramisu Ice Cream
Servings : 12
Prep Time 15 mins
Total Time 5 hrs 40 mins


  • 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


  • In a food processor, or blender, bring together the mascarpone cheese, milk, disaronno amaretto, sugar, and salt.
  • Puree until the mixture is blended and smooth.
  • Put the mixture in the fridge for an hour.
  • Pour the mixture into an ice cream maker and process according to manufacturer’s instructions.
  • In the meantime prepare the espresso and chop up the chocolate square.
  • When the espresso coffee is done, drop in the chocolate bits and stir until melted.
  • 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.
  • When you are finished with the espresso, drop in the ladyfingers, one at a time. (Optional)
  • Turn off the machine and transfer the ice cream to an airtight container.
  • Put the ice cream in the freezer for another 4 hours, or until firm.
  • Top with cocoa powder and chocolate shavings before serving.


WW Freestyle SmartPoints: 4


Calories: 85 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 1 g | Cholesterol: 18 mg | Sodium: 24 mg | Potassium: 35 mg | Sugar: 10 g | Vitamin A: 75 IU | Calcium: 26 mg | Iron: 0.3 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Desserts
Cuisine: Italian
Did you make this recipe?Take a pic and let us know how it was!



Tiramisu Ice Cream cone inverted on a plate with ladyfingers

Tiramisu Ice Cream with ladyfingers in a custard cup

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72 comments on “Tiramisu Ice Cream”

  1. 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!

    1. Katerina - Diethood

      Yaaay!! 🙂 Isn’t it the best?! I looove that ice cream. I made it again this past weekend. 🙂

  2. 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.

  3. Avatar photo
    Maggie @ Vittles and Bits

    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!)

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