Italian Desserts

Tiramisu Ice cream

August 20, 2017 (Last Updated: October 27, 2020) by Emily

This post may contain affiliate links. Please read my disclosure.

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!

Two scoops of tiramisu ice cream in a small bowl

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.

Ice cream melting on an ice cream cone sitting on a plate

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.

Two scoops of ice cream in a small  rustic bowl

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

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Tiramisu ice cream recipe with all the classic flavours of tiramisu this ice cream is silky smooth and delicious. Authentic Italian gelato, Authentic Italian recipes, Traditional Italian recipes and Italian Desserts at Inside the rustic kitchen
Print Pin
5 from 7 votes

Tiramisu Ice Cream

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 crunchy savoiardi (lady finger) biscuits.
Course Dessert
Cuisine Italian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 1 pint
Calories 1530kcal
Author Emily Kemp


  • 8.8 oz (250g) mascarpone
  • 1 1/4 cups (10.1 fl oz/300ml) full fat milk
  • 2.8 oz (80g) sugar
  • 1/2 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 2 1/2 tbsp (40ml) marsala
  • 3 large egg yolks
  • 3 savoiardi biscuits lady finger
  • 1 stong brewed espresso


  • 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.


Calories: 1530kcal
Helpful Info for All Recipes
  • 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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!



  • Reply
    June 23, 2020 at 8:20 am

    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?

    • Reply
      Inside the rustic kitchen
      June 23, 2020 at 10:05 am

      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.

  • Reply
    June 22, 2020 at 9:03 am

    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.5 stars

  • Reply
    Maria Bhattay
    April 7, 2020 at 1:01 am

    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?

    • Reply
      Inside the rustic kitchen
      April 7, 2020 at 11:39 pm

      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?

  • Reply
    September 26, 2017 at 12:20 am

    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.

    • Reply
      Inside the rustic kitchen
      September 26, 2017 at 6:09 pm

      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.

  • Reply
    Eva | Electric Blue Food
    September 5, 2017 at 9:15 am

    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!

  • Reply
    Karl @ Healthy Kreation
    September 5, 2017 at 3:00 am

    Thanks for sharing the link to that ice cream maker. Love the images and the recipe. May try this soon.5 stars

  • Reply
    September 5, 2017 at 2:02 am

    Um, yes. So much yes. This stuff looks absolutely incredible- the perfect late night treat!

  • Reply
    August 29, 2017 at 9:37 am

    Thank you for sharing this recipe. As an Italian and certainly do have an ice cream machine so I am ready to make it5 stars

  • Reply
    August 24, 2017 at 9:13 pm

    One of my favorite ice cream flavors! I can’t wait to try this at home.

  • Reply
    Nadja | Nashi Food
    August 22, 2017 at 8:57 pm

    I’m just drooling with this tiramisu ice cream. What a great idea. Also beautiful photos!5 stars

  • Reply
    August 21, 2017 at 11:59 pm

    Oh dear God! This sounds simply divine! What a great idea! Thanks for sharing!5 stars

  • Reply
    Monica | Nourish & Fete
    August 21, 2017 at 10:17 pm

    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! 🙂5 stars

    • Reply
      Inside the rustic kitchen
      August 23, 2017 at 1:09 pm

      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!

  • Reply
    Dana Sandonato
    August 21, 2017 at 8:06 pm

    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 🙂

  • Reply
    Calleigh - TheForkBite
    August 21, 2017 at 7:17 pm

    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.

    • Reply
      Inside the rustic kitchen
      August 21, 2017 at 7:24 pm

      Thanks so much Calleigh that’s so sweet of you. It’s a great thing to have, I hope you enjoy it!

  • Reply
    August 21, 2017 at 7:05 pm

    Very tempting and just awesome pics,thanks

  • Reply
    Edyta at Innocent Delight
    August 21, 2017 at 6:50 pm

    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.5 stars

    • Reply
      Inside the rustic kitchen
      August 21, 2017 at 7:18 pm

      Thanks so much Edyta, it’s really worth it. You’ll soon be addicted to making ice cream ha!

    Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.