No Churn Tiramisu Ice Cream

Everything you love about tiramisu, scooped straight from the freezer. Whipped mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa — no eggs, no cooking, no ice cream maker.

No Churn Tiramisu Ice Cream

Sally's Kitchen · Coffee Dessert

No Churn Tiramisu Ice Cream

Everything we love about the classic Italian dessert, scooped straight from the freezer. Creamy mascarpone, ladyfingers soaked in All Jacked Up espresso, and a dusting of cocoa. No eggs, no cooking, and no ice cream maker required — go ahead, celebrate by standing in front of the freezer with a spoon.

 

8

Servings

20 min

Active Time

6+ hrs

Freeze Time

Easy

Difficulty

The Coffee That Makes This Work

All Jacked Up Espresso Blend is a five-origin espresso built for exactly this kind of job — bold enough to hold its own once it's soaked into a ladyfinger and buried in whipped mascarpone. Weak coffee disappears in this recipe; this one doesn't. You could use another bold roast — but this is the one the recipe was built around.

Shop All Jacked Up →

Available in whole bean and pre-ground espresso, in half-pound and full-pound bags. Fresh roasted to order, every time.

Ingredients

  • 1 2/3 cups cold heavy whipping cream
  • 8 oz mascarpone cheese, room temperature
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 1/2 cup brewed All Jacked Up espresso, cooled
  • 8–10 ladyfingers, broken into pieces
  • 3–4 Tbsp cocoa sugar, for dusting (see Swaps)

Directions

  1. Whip the cream: In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
  2. Mix the mascarpone base: In a separate bowl, stir together the room-temperature mascarpone, sweetened condensed milk, and vanilla bean paste until smooth and creamy.
  3. Combine: Pour the mascarpone mixture into the whipped cream and fold gently until fully combined — don't overmix, you want to keep the air in.
  4. Layer one: Pour 1/3 of the mixture into a 9x5-inch loaf pan or freezer-safe container. Dip half the ladyfinger pieces very lightly and individually into the cooled espresso, then scatter them over the layer. Dust generously with cocoa sugar.
  5. Layer two: Repeat with another 1/3 of the mixture, the remaining soaked ladyfingers, and another dusting of cocoa sugar.
  6. Final layer: Pour the last 1/3 of the mixture on top and finish with a final dusting of cocoa sugar.
  7. Freeze: Wrap securely with plastic wrap and freeze at least 6 hours, or overnight for a firmer texture.
  8. Serve: Let soften a few minutes before scooping. Enjoy straight from the container or scooped into a glass.

Swaps & Permission Slips

  • Cocoa sugar dusting: This is just a 2:1 mix of granulated sugar and cocoa powder, stirred together — no special product needed.
  • Want it caffeine-free? Brew decaf instead — the flavor works exactly the same way, just without the buzz.
  • No loaf pan? Any freezer-safe container works. A wider, shallower dish will soften a little faster before scooping.
  • Garnish it up: A few dark chocolate wafers or a whole ladyfinger balanced on the rim of the serving glass makes this feel a little more special — see the photos for the idea.
  • Dip fast: Ladyfingers only need a quick dunk in the espresso — a second or two per side. Any longer and they turn soggy instead of holding their shape.

Made this one? All Jacked Up Espresso Blend is available whole bean or ground, in half-pound and full-pound bags. Fresh roasted to order, every time.

If you're already in a coffee-dessert mood, our Mocha Brownies with Whipped White Chocolate Espresso Ganache are built the same way — real coffee doing real work in a dessert that doesn't taste like coffee.

More recipes like this one are at The Menu.

FAQ

Do I need an ice cream maker for this recipe?

No — this is a no-churn recipe. Whipping the cream to stiff peaks before folding it with the mascarpone mixture is what gives it a scoopable, creamy texture straight from the freezer, no machine required.

Can I make this ahead of time?

Yes — it needs to freeze at least 6 hours anyway, so this is naturally a make-ahead dessert. It holds well in the freezer, tightly wrapped, for up to 2 weeks.

Can I use decaf coffee?

Yes — decaf works exactly the same way here. The espresso is doing flavor work, not caffeine work.

Can I substitute the mascarpone?

Mascarpone is what gives this its authentic tiramisu flavor and silky texture, so it's worth seeking out, but a mixture of cream cheese and a little extra heavy cream can work in a pinch if mascarpone isn't available.

How long does it keep in the freezer?

Tightly wrapped or in an airtight container, it keeps well for up to 2 weeks. Let it soften a few minutes at room temperature before scooping.

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No Churn Tiramisu Ice Cream

Everything you love about tiramisu, scooped straight from the freezer. Whipped mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa — no eggs, no cooking, no ice cream maker.

Author
Sally Valenti
Prep Time
20 minutes
Servings
8
Category

Dessert

Cuisine

American

Ingredients

  • 1 2/3 cups cold heavy whipping cream
  • 8 oz mascarpone cheese, room temperature
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 1/2 cup brewed All Jacked Up espresso, cooled
  • 8–10 ladyfingers, broken into pieces
  • 3–4 Tbsp cocoa sugar, for dusting

Directions

  1. Whip heavy cream to stiff peaks. Set aside.
  2. Stir together mascarpone, sweetened condensed milk, and vanilla until smooth.
  3. Fold the mascarpone mixture gently into the whipped cream.
  4. Pour 1/3 into a 9x5-inch loaf pan. Dip half the ladyfingers briefly in cooled espresso, scatter over the layer, dust with cocoa sugar.
  5. Repeat with another 1/3 of the mixture, remaining ladyfingers, and another dusting.
  6. Top with the final 1/3 of the mixture and a final dusting of cocoa sugar.
  7. Wrap tightly and freeze at least 6 hours, or overnight.
  8. Soften a few minutes before scooping and serving.
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