Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and savoiardi (lady finger) biscuits.
Love tiramisu? Love Ice cream? then I have the perfect dessert for you. It's creamy, soft and silky gelato with all the classic tiramisu flavours. This has become one of my all time favourite ice creams and I'm sure it'll soon be yours!
I first tried tiramisu ice cream when I visited San Gimignano a hill top town near Siena. It's an absolutely stunning little village, home to an award winning ice cream shop that is always packed full of people. I mean if you ever visit San Gimignano you ain't gonna miss this ice cream place. It's smack bang in the centre of the main Piazza with a mile long queue...always!
Don't worry though you're not waiting for long, the service is fast and there's just enough time to decide what flavour you want. I opted for a modest small cone with two flavours tiramisu and a classic custard flavour.
Omg...seriously so good! Italian ice cream in general is amazing but this ice cream was the best I've ever eaten and considering it was a sweltering hot day, it was just what I needed.
After taking lots of pretty pictures, walking around window shopping we headed home and I could not stop thinking about this ice cream. I had to make that tiramisu ice cream for myself, so I did.
I've tested and developed this recipe four or five times now and I love it! It's not over the top loaded with booze and chocolate, it's just right and exactly how I wanted it to taste.
There's just a hint of marsala wine, coffee and soft and chewy savoiardi biscuits (lady fingers). The trick is not to soak the biscuits too much with coffee, just a quick 2 second dunk is all they need. If there's too much water in the biscuits they will freeze brick hard and you don't want that.
If you've tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.
More delicious desserts
- White chocolate cantucci biscuits
- White chocolate panna cotta
- Stracciatella Gelato (No Churn)
- Italian Affogato Recipe – Ice Cream And Coffee
- Chocolate Hazelnut Ice Cream
Tiramisu Ice Cream
Ingredients
- 8.8 oz (250g) mascarpone
- 1 ¼ cups (10.1 fl oz/300ml) full fat milk
- 2.8 oz (80g) sugar
- ½ teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 ½ tbsp (40ml) marsala
- 3 large egg yolks
- 3 savoiardi biscuits lady finger
- 1 stong brewed espresso
Instructions
- Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- Pour the ice cream into your ice cream machine.
- Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Ruby
I just made this oh so good don't know if I can wait awhile before I eat it thank you for the recipe
Demetra
Hi! I don't have an ice cream maker. Does this recipe still works if I transfer it in a regular container suitable for freezing?
Inside the rustic kitchen
Hey Demetra, I don't think it would have the same creamy texture without churning but you could try pouring it into a container then bringing it out of the freezer every half hour and give it a stir 4-5 times? I actually just made no-churn ice cream yesterday (recipe coming this week) and I feel like you could adapt it for the Tiramisu flavour quite easily. Try putting 1 can (14oz) condensed milk, 2.5 cups heavy cream (600ml), espresso powder, marsala (same amounts as in the recipe) in a large bowl and whisk with an electric whisk until thick and stiff (soft peaks). Dip the savoiardi or ladyfingers in the espresso, cut up then mix through. Pour into a container and freeze! There won't be any egg, mascarpone, milk or sugar added just as I've written above and it'll turn out really creamy and delicious! Hope that helps, Emily.
Preethi
Thank you for this recipe, this is by far my favorite ice cream. I used to make tiramisu ice cream from a popular ice cream cookbook which calls for 2 cups of mascarpone and 1 cup of half and half, and I’ve always found that ratio too heavy. Thanks to your recipe, I’ve finally found the perfect combination of flavors and fats.
Inside the rustic kitchen
Hi Preethi, thank you so much for your lovely comment, I'm so happy you enjoyed it!
Maria Bhattay
Hi! I tried this recipe and couldn’t find the pictures. I felt as though the mixture separated when I added the eggs, I don’t know if it’s because I over mixed it? How is it supposed to be?
Inside the rustic kitchen
Hi Maria, so sorry you're having trouble. This is an older recipe so doesn't have process shots although I'll be updating it soon. I actually just made this ice cream a few days ago and it worked great. Was the issue when you added the warm milk mixture to the eggs? It sounds like it was maybe too hot and the eggs scrambled?
H
Is it possible to substitute the alcohol? I want to make this ice cream, but my mom is an alcoholic and I’d really like to share it with her.
Inside the rustic kitchen
Yes, you can leave out the alcohol and either just skip the ingredient or maybe try adding a little vanilla extract. The ice cream will still turn out great.
Eva | Electric Blue Food
Wonderful recipe, and I can see how the hint of Marsala can work wonders in terms of flavour. Where I live there has been no summer this year and this is always discouraging me from investingin an ice cream machine. But I feel like if I had one I could have so much fun!
Karl @ Healthy Kreation
Thanks for sharing the link to that ice cream maker. Love the images and the recipe. May try this soon.
Karly
Um, yes. So much yes. This stuff looks absolutely incredible- the perfect late night treat!
Laura
Thank you for sharing this recipe. As an Italian and certainly do have an ice cream machine so I am ready to make it
Inside the rustic kitchen
Yay, thank you so much Laura I hope you enjoy it!
Tara
One of my favorite ice cream flavors! I can't wait to try this at home.
Inside the rustic kitchen
Thanks Tara I hope you enjoy it!
Nadja | Nashi Food
I'm just drooling with this tiramisu ice cream. What a great idea. Also beautiful photos!
Inside the rustic kitchen
Thanks so much Nadja!
Beth
Oh dear God! This sounds simply divine! What a great idea! Thanks for sharing!
Inside the rustic kitchen
No problem, thanks so much Beth!
Monica | Nourish & Fete
Oh my goodness, this looks incredible. I mean, tiramisu ice cream, how can you possibly go wrong!? I also completely agree with you regarding the ice cream maker. I have the simple ice cream maker that attaches to my stand mixer, which saves me from needing a separate appliance, and LOVE all the flavors I've been able to make with it! 🙂
Inside the rustic kitchen
Thanks so much Monica, it's such a great thing to have, when I first got mine I couldn't stop making ice cream it's so much fun!
Dana Sandonato
Taking your fave dessert and turning it into an ice cream flavor is one of the best things ever. And I love that you included the biscuits. Nothing beats cookie bits in mixed up in that chilled creamy goodness 🙂
Inside the rustic kitchen
Thank you Dana, I love the biscuits in it, it makes it feel extra indulgent!
Calleigh - TheForkBite
When I read "Tiramisu", my heart skipped a beat. And while reading this post, it's NOT the traditional Tiramisu, but it's a gelato with tiramisu flavors. Now, it piqued my attention and even clicked the Amazon link for the ice maker (I don't have one). Now, I'm sold, and I'm going to re-create this for Labor Day.
Inside the rustic kitchen
Thanks so much Calleigh that's so sweet of you. It's a great thing to have, I hope you enjoy it!
Jagruti
Very tempting and just awesome pics,thanks
Inside the rustic kitchen
Thank you!
Edyta at Innocent Delight
Oh gosh.. I want these triamisu ice cream. I don't have an ice cream maker but it may be a time to buy one. Cannot wait to try this recipe.
Inside the rustic kitchen
Thanks so much Edyta, it's really worth it. You'll soon be addicted to making ice cream ha!