Tiramisu Ice Cream Cake

Tiramisu ice cream cake.

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No-Churn Tiramisu Ice Cream Cake is rich, creamy, and loaded with a deep coffee flavor. The best and easiest homemade ice cream cake recipe that doesn’t require an ice cream maker and calls for only a few simple ingredients.

Tiramisu ice cream cake.

This ultimate tiramisu ice cream cake recipe is made from starch and quickly prepared in less than 30 minutes. The rich ice cream layer is perfectly whipped into creamy with mascarpone cheese and sweet, crunchy toffee cookies. And, add a layer of espresso-soaked ladyfingers in between the cream is the soul of this classic Italian dessert. Finally, finish the cake with cacao powder on top to balance out the sweetness.

Turning tiramisu cake into a decadent ice cream dessert is the best way to end the summer that no one can resist.

Tiramisu Ice Cream Cake Ingredients

  • Heavy Whipping Cream
  • Condensed Milk
  • Mascarpone Cheese
  • Toffee Cookies
  • Espresso
  • Ladyfinger Cookies
  • Cacao Powder
Tiramisu ice cream cake ingredients.

How To Make Tiramisu Ice Cream Cake?

  • Beat heavy whipping cream in a large bowl with an electric hand whisk (or a stand mixer with a wire whip attached) until stiff peak forms.
  • Stir in condensed milk, and mix well.
  • Fold the softened mascarpone cheese into the cream mixture, and smooth out the texture with a spatula. Add crushed cookies.
Whip the heavy cream to stiff peak, then add mascarpone cheese and crushed cookies.
  • Line a 9 x 7-inches loaf baking pan with parchment paper or plastic food wrap. Assemble the cake. Spoon half cream mixture into the pan and place espresso-soaked ladyfinger cookies on top.
Assemble the cake.
  • Next, cover the cookies with the remaining cream mixture. Smooth the surface with a spatula. Finally, add one more layer of ladyfinger cookies (do not soak the cookies in the espresso) on top and dust with cacao powder.
Dust cacao powder on top of the tiramisu ice cream cake to finish.
  • Cover the whole ice cream cake with plastic wrap and freeze for at least 6 hours or overnight until it sits completely.
  • To serve, dust more cacao powder before slicing.
Tiramisu ice cream cake with beautiful layers.

Tips

  • Do Not Over Whip the heavy cream when making ice cream cake. The overwhipped cream will be grainy and not smooth enough for ice cream.
  • To ensure the cake stays creamy and moist, cover the cake with plastic wrap before freezing.
  • Do Not Soak ladyfingers in espresso for the top layer, so you will get a crunchy topping instead of soggy ones.
  • If the cake gets too hard in the freezer for more than a week, you may rinse the knife with boiling water before slicing.
Tiramisu ice cream cake.
How to store tiramisu ice cream cake?

Cover the whole cake with plastic wrap and freeze it for up to 1 month. You may also cut the cake into small slices and wrap them up individually, then freeze.

Can I add alcohol (or coffee liqueur) to the tiramisu ice cream cake?

Yes, you may always booze the tiramisu ice cream cake with a little bit of alcohol. These are the common alcohol you may use; marsala wine, coffee liqueur, brandy, and rum. Stir the alcohol into the whipped cream mixture before assembling.

Tiramisu ice cream cake.

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Lemon Pound Cakes

How Do You Like This Recipe?

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Yield: 6 people

No-Churn Tiramisu Ice Cream Cake

Tiramisu ice cream cake recipe.

No-Churn Tiramisu Ice Cream Cake is rich, creamy, and loaded with a deep coffee flavor. The best and easiest homemade ice cream cake recipe that doesn't require an ice cream maker and calls for only a few simple ingredients.

Prep Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1/2 cup Condensed Milk
  • 150 g Mascarpone Cheese
  • 1/4 cup Toffee Cookies (optional)
  • 2 tablespoons Espresso
  • 1/2 cup Ladyfinger Cookies
  • 1/2 tablespoon Cacao Powder

Instructions

  1. Beat heavy whipping cream in a large bowl with an electric hand whisk (or a stand mixer with a wire whip attached) until stiff peak forms.
  2. Stir in condensed milk, and mix to combine well.
  3. Fold the softened mascarpone cheese into the cream mixture, and smooth it out with a spatula. Add crushed cookies and combine well. Set aside.
  4. Line a 9 x 7-inches loaf baking pan with parchment paper or plastic food wrap. Assemble the cake. Spoon half cream mixture into the pan and place espresso-soaked ladyfinger cookies on top. Next, cover the cookies with the remaining cream mixture. Smooth the surface with a spatula. Finally, add one more layer of ladyfinger cookies (do not soak the cookies in the espresso) on top and dust with cacao powder.
  5. Cover the whole ice cream cake with plastic wrap and freeze for at least 6 hours or overnight until it sits completely.
  6. To serve, dust more cacao powder before slicing.

Notes

Tips:

  • Do Not Over Whip the heavy cream when making ice cream cake. The overwhipped cream will be grainy and not smooth enough for ice cream.
  • Cover the cake with plastic wrap before freezing it to keep the cake retain creamy and moist.
  • Do Not Soak ladyfingers in espresso for the top layer, so you will get a crunchy topping instead of soggy ones.
  • If the cake gets too hard in the freezer for more than a week, you may rinse the knife with boiling water before slicing.

Nutrition Information:

Yield:

6

Serving Size:

slices

Amount Per Serving: Calories: 346Total Fat: 22.5gSaturated Fat: 13.5gCholesterol: 117mgSodium: 106mgCarbohydrates: 29.1gFiber: 0.3gSugar: 19.5gProtein: 7.8g
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