Rich and decadent tiramisu ice cream recipe. Made with ladyfingers and fudge folded into a creamy custard. Enjoy eating this delicious ice cream recipe!
I know I get myself worked into a mini-frenzy for almost every dessert I post (why share recipes with you that I don’t absolutely love?), but this tiramisu ice cream recipe is beyond amazing.
I don’t know what possessed me to make it – perhaps the lifetime supply of ladyfingers I accidentally purchased on Amazon? I am trying to be mindful of my sweets intake given the whole fitting into a wedding dress at my impending nuptials. Regardless, it was completely worth the calorie overload and with the help of a few friends, Pat and I inhaled the entire batch in just a few days time.
Just like the actual dessert, tiramisu ice cream is delightfully boozy and caffeinated at the same time. I soaked the ladyfingers just briefly in a mixture of amaretto and coffee so that they would be flavorful but still retain a bit of their crunch when they were mixed into the ice cream.
Surprisingly, the ingredient that really stole the show was Mrs. Richardson’s Chocolate Lover’s Fudge Sauce. It folded into the final product without getting stiff. For less than $4 at my local grocery store, it made me very happy that I resisted the temptation to make my own.
Tiramisu Ice Cream
PrintTiramisu Ice Cream Recipe
Rich and decadent tiramisu ice cream recipe. Made with ladyfingers and fudge folded into a creamy custard. Enjoy eating this delicious ice cream recipe!
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Freezer
- Cuisine: Italian
Ingredients
- 2 1/2 c. cream
- 2 c. whole milk (or 1 c. cream + 1 c. water)
- 1 vanilla bean, halved lengthwise with seeds scraped out
- 8 large egg yolks
- 3/4 c. sugar
- 1/4 tsp. salt
- 20 ladyfingers, plus more for serving
- 1/4 c. strong coffee cooled
- 1/4 c. amaretto liquor
- 1/2 c. good quality fudge sauce (my favorite)
Instructions
- Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
- Remove from heat and let cool, about 30 minutes.
- Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
- Reduce mixer speed to medium-low and pour milk mixture slowly into it.
- Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
- Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
- Chill in the fridge for at least one hour.
- Freeze in an ice cream maker.
- While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
- Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
- Chill in the freezer until set.
- To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.
Notes
Adapted from Sweet Paul
I love tiramisu, so your ice cream must taste delicious 🙂
It might even be better than tiramisu….!
Your tiramisu ice cream looks absolutely heavenly! Yum!
It was! Thanks Rosie!