Tiramisu Ice Cream

I’ve been craving Tiramisu for quite some time, and this creamy, elegant Tiramisu Ice Cream dessert always delights me and our guests. It’s a dessert I can never resist. The smooth Mascarpone cream combined with coffee-dipped ladyfingers creates a heavenly treat. I stick to the classic recipe with fresh eggs and no whipped cream and have never had any issues. However, you can also mix the yolks and meringue over a bain-marie for 5 minutes before continuing with the recipe.

With the hot summer weather, I wanted to create a cooling, refreshing version of Tiramisu. After some thought, I decided to make Tiramisu Ice Cream. It’s perfect for this season, and I hope you enjoy it as much as we did!

How to make Tiramisu Ice Cream

To prepare this delightful frozen dessert, start by combining coffee with water and brandy in a bowl and setting it aside to cool. While the coffee mixture cools, cut the ladyfingers into smaller pieces.

Next, separate the egg yolks from the whites. In a mixing bowl, beat the egg yolks with sugar until the mixture becomes thick, creamy, and pale yellow in color. You can also do this over a bain-marie, for about 5 minutes and let it cool slightly. Add Mascarpone cheese and vanilla extract to the egg yolk mixture, blending well until smooth.

In a separate bowl, whip the egg whites with a mixer until they become foamy. For safety measurement, you can also consider mixing it over a bain-marie for 5 minutes. Gently fold the whipped egg whites into the Mascarpone mixture, ensuring a light and airy texture.

How to assemble the ice cream

Line a 1.5-liter capacity loaf tin with plastic wrap, leaving some overhang for easy removal later. Quickly toss the broken ladyfingers in the coffee mixture, being careful not to soak them too much—only the edges need to be moistened to avoid hardening in the freezer.

Pour one-third of the Mascarpone mixture into the prepared tin, then add half of the soaked ladyfingers on top. Layer another third of the cream mixture, followed by the remaining ladyfingers.  Finish by spreading the last third of the cream mixture over the top. Cover the tin with plastic wrap and place it in the freezer.

When ready to serve, invert the loaf tin onto a serving plate and carefully remove the plastic wrap. Sift cocoa powder over the top of the dessert and cut it into slices. Enjoy your elegant and delicious frozen treat!

Hope you will try this easy recipe for Tiramisu Ice Cream and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more frozen treats check our full collection of Frozen Desserts.

tiramisu ice cream section

tiramisu ice cream

Tiramisu Ice Cream

5 from 1 vote
Tiramisu Ice Cream - creamy and elegant, a dessert no one can ever resist. Mascarpone cream , coffee dipped ladyfingers turns into an heavenly ice cream.
Servings 6 servings
Prep Time 30 minutes
Total Time 30 minutes


  • 4 eggs
  • 1/2 cup (100g) sugar
  • 8 oz (250g) Mascarpone cheese
  • 1 tsp (5g) vanilla extract

For Dipping

  • 3 oz (80g) savoiardi cookies , about 8 cookies
  • 5 tsp instant coffee
  • 5 tbsp (75ml) hot water
  • 2 tbsp (30g) brandy or amaretto liqueur


  • cocoa powder for dusting


  • Combine the coffee with water and brandy and set aside to cool. Cut the cookies in smaller pieces. 
  • Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. You can also mix them over a bain-marie for safety measurements.
  • Add Mascarpone cheese and vanilla extract and blend well. 
  • Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture. Whites can also be mixed over a bain-marie for safety measurements.

How to assemble the ice cream

  • Line a 1.5 liter-capacity loaf tin with plastic wrap. Toss the broken ladyfingers in the coffee mixture. (Be careful not to soak the cookies too much otherwise, they will get too hard on the freezer, only the edges need to be soaked).
  • Pour 1/3 of the mixture into the tin and add half of the ladyfingers. Put another 1/3 of the cream mixture, add the rest of the ladyfingers and finish with the last 1/3 of the cream. Cover and put it in the freezer. 
  • When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.



Serving: 1 serving out of 6Calories: 199kcalCarbohydrates: 22.2gProtein: 8.5gFat: 8.5gSaturated Fat: 4.5gCholesterol: 125mgSugar: 15.1g
Calories: 199kcal
Course: Dessert
Cuisine: Italian
Keyword: summer ice cream, Tiramisu classic recipe, Tiramisu ice cream, Tiramisu ice cream with lady fingers, Tiramisu recipe

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Anne Author says:

    I love tiramisu, I could eat it all the time, so this is definitely my kind of recipe! Thanks for sharing! 🙂

    // Anne – lesquatresaisonsblog.blogspot.dk

    1. Ella-HomeCookingAdventure Author says:

      I am glad you like it! Worth to be tried, trust me. 

  2. Habiba Author says:

    Tiramisu icecream? Genius! Can’t wait to try this

    1. Ella-HomeCookingAdventure Author says:

      It worth to be tried. It  is amazingly delicious. I personally love it. 

  3. Faye Author says:

    This was delicious, but I soaked the fingers too much, and when it froze, they were ice-block ish and difficult to cut through. (Just a tip for those who wanna try it!) Also did it without brandy, and still tasted good. The mascarpone mixture surprisingly had an ice-cream texture instead of an ice block texture, which was delightful!

    1. Ella-HomeCookingAdventure Author says:

      Yes you are right it is important not to soak the fingers too much, it happened tome too with some of them and indeed they were frozen too much. The ones soaked only on the edges, not entirely were perfect.  I love to use Mascarpone in ice cream recipes not only in tiramisu because of this effect over the ice cream, it keeps it creamy it doesn't get too hard. For those who don't have an ice cream maker using Mascarpone on their homemade ice cream  is a brilliant idea. You won't need to stir it every half an hour. 

  4. Charline Author says:

    FANTASTIC! I wasn’t sure how it would turn out, having no cream, but the Mascarpone nailed it! I will definitely make this again. Next time, I will put the soak in a pie tin, so there will be little chance of over-soaking, and will cut my lady fingers into about 1/2″ slices. An adult dessert with the brandy, but can easily stand alone, without it. I used instant espresso powder. Next time I will make a simple syrup/espresso powder reduction, add cocoa powder to it, and drizzle it on the plates before serving.
    It is a recipe worthy of a 5 star restaurant!

    1. Ella-HomeCookingAdventure Author says:

      So glad you liked it:) I make it often without brandy and is delicious, one of our favorite recipes too.Good idea of espresso/cocoa syrup.. mmm guess you just convinced me to make this recipe again:)

  5. michelle Author says:

    is 250 grams considered 2 cups of marscapone? How many lady fingers do I need? They are sold in pkgs.

    1. Ella-HomeCookingAdventure Author says:

      250 g mascarpone is around 1 cup +1 or 2 tbsp more of mascarpone cheese. As for the lady fingers you won't need too many. Not even 1 package, somewhere between 5-8 lady fingers. Here we love them and the rest ogf the package we serve along coffee or other fruits. 

  6. Adeeha Author says:

    Dear Ella

    Thanks for this recipe. i tried it last night and it turned out so good. A friends family had come for dinner and they all simply loved it . will be sharing this recipe with them as they insisted for it. will also direct them to this website.

    However, for my own curiosity i have a question..while i was serving it directly from the dish i froze tiramisu in, after 5 to 6 mins i felt that it was getting slightly watery at the bottom. it didnt spoil the taste of the icecream but to me it didnt look good so thought to inquire as to where I could have gone wrong.

    please do advise and thanks for sharing this recipe and promptly replying to all the quries

    God bless you 🙂

    1. Ella-HomeCookingAdventure Author says:

      Adeeha, sorry for the late answer on this comment. I am so glad you enjoyed this tiramisu ice cream. We love it too, it's amazing. Maybe next time try to take it out of the dish you froze it, like I did, I think this is the reason it as getting watery at the bottom. 

  7. Khadeeja Author says:

    Hii Ella

    should the mascarpone be at room temperature..?? please reply ..??


    1. Ella-HomeCookingAdventure Author says:

      yes.. it is better to work with if at room temperature.. sorry for the late answer

  8. fenot Author says:

    Hi Ella!
    you are such a great inspiration!! Don’t have words some times…
    I wanted to know if this tiramisu ice cream or the tiramisu cake will work out good with out the mascarpone?
    if not what would be a good substitute?

    Thank you so much

  9. tracy Author says:

    I make tiramisu all the time as love this dessert but I never add the alcohol as prefer it without. Never thought you could make an icecream from it. Everyone that has tried my homemade tiramisu love it so cant wait to share the icecream version with friends and family.

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