Indulge in the luxurious taste of this No-Churn Tiramisu Ice Cream, where classic Italian dessert meets creamy frozen delight. This recipe offers a rich and flavorful experience with layers of coffee-soaked vanilla wafers, a smooth ice cream base infused with espresso and a hint of dark rum, all topped with a dusting of dark cocoa powder. It’s an exquisite treat that combines the beloved flavors of tiramisu with the refreshing allure of homemade ice cream, all without the need for an ice cream maker.
Why You’ll Love This: This no-churn ice cream is not only bursting with the flavors of tiramisu—espresso, rum, and cocoa—but it’s also incredibly easy to make. The process requires minimal equipment and no special ice cream-making skills, making it accessible to anyone who wants to create a sophisticated dessert at home. Each scoop delivers a creamy texture with delightful hints of coffee and chocolate, perfect for satisfying your sweet tooth on a warm day or as a decadent finish to a special meal.
Perfect Occasion: This tiramisu ice cream is ideal for dinner parties, summer gatherings, or as a festive treat during holidays. It’s a fantastic dessert option for events where you want to impress guests with something unexpected yet utterly delicious. This ice cream also makes a great weekend project that you can enjoy with your family or serve at a casual backyard BBQ.
Decoration Tips: For an elegant presentation, serve scoops of this tiramisu ice cream in chilled dessert bowls or martini glasses. Garnish with additional cocoa powder, chocolate shavings, or even a few whole coffee beans to enhance its visual appeal. A sprig of mint or a drizzle of chocolate sauce can add a colorful and flavorful finishing touch.
Ingredients:
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk, cold
- 1 shot espresso (or 2 tbsp cold brew)
- 2 tbsp dark rum (optional)
- 1 cup vanilla wafers
- 1 tbsp dark cocoa powder
- Prepare the Ice Cream Base:
- In a stand mixer or using a hand mixer, whip the cold heavy cream and vanilla extract until stiff peaks form.
- Gently fold in the sweetened condensed milk until well combined, maintaining the mixture’s fluffy texture.
- Mix Coffee and Rum:
- In a separate small bowl, combine the espresso (or cold brew) and dark rum. Stir well.
- Layer the Ice Cream:
- Pour half of the ice cream base into a standard-sized loaf pan.
- Dip most of the vanilla wafers in the espresso-rum mixture, then layer them over the ice cream base in the pan.
- Evenly dust the first layer with some cocoa powder.
- Add Remaining Ingredients:
- Spoon the remaining ice cream base over the soaked cookies.
- Crush the reserved 1/4 cup of vanilla wafers and sprinkle them on top.
- Dust with additional cocoa powder for the final layer.
- Freeze:
- Freeze the mixture for at least 5 hours, or until it is firm and scoopable.
- Serve:
- When ready to serve, scoop the tiramisu ice cream into bowls or onto plates, garnishing as desired.
Enjoy this No-Churn Tiramisu Ice Cream, a creamy and tantalizing dessert that brings a touch of Italian elegance to your ice cream bowl!
