This post may contain affiliate links. Please read our disclosure policy.
This tiramisu ice cream is rich, creamy, and packed with real coffee flavor. Made with mascarpone, espresso, and a simple custard base, it delivers that classic tiramisu taste in a smooth, scoopable frozen dessert.
It’s perfect on its own or served with brownies, cookies, or crepes when you want something a little more special-but still homemade.
Table of Contents
Why This Recipe Works
Small batch → easy to make and store
Custard base = smooth, creamy texture (no icy results)
Mascarpone adds authentic tiramisu flavor
Espresso + coffee = deep, balanced coffee taste
Works with or without an ice cream maker
Ingredient Notes
- Mascarpone – key ingredient for tiramisu flavor; use full-fat
- Espresso – freshly brewed gives best results (strong coffee works too)
- Egg yolks – create the creamy custard base
- Coffee liqueur (optional) – enhances flavor, but can be skipped
- Sugar – balances bitterness from coffee
Optional add-ins:
- chocolate chips
- cocoa powder swirl
- crushed ladyfingers
How To Make Tiramisu Ice Cream
- Heat milk and cream until just simmering
- Whisk egg yolks and sugar until pale
- Add mascarpone and mix gently
- Temper with hot milk, then return to saucepan
- Cook until custard thickens and coats the back of a spoon
- Cool completely (very important)
- Stir in espresso, coffee, vanilla, and liqueur
- Freeze using preferred method (see below)
No Ice Cream Machine? (Real Options)
You don’t need a traditional ice cream maker.
1. Freeze + stir method
Freeze and stir every 30–45 minutes (3–4 times)
→ simple, slightly less creamy
2. Stand mixer method (recommended)
Freeze partially, then whip to break ice crystals
→ smoother texture, closer to churned ice cream
3. Shallow pan + blend
Freeze thin layer → break → blend
→ better texture than freezing solid
Texture Tips (Important)
- Best texture = right after churning or first freeze
- Don’t overcook the custard → can become grainy
- Always cool completely before freezing
- Mascarpone may slightly change texture after freezing (normal)
Storage
- Let sit at room temperature 5–10 minutes before serving
- Store in airtight container
- Best within 2–3 days
Variations
- Add cocoa powder swirl
- Fold in crushed ladyfingers
- Skip liqueur for alcohol-free version
- Use decaf espresso if needed
More Ice Cream Recipes
If you like this one, try:
What To Serve With
- chocolate cake
- brownies (especially your tiramisu brownie)
- crepes
- cookies
FAQs
Yes. Use the freeze-and-stir method or a stand mixer for better texture.
The custard wasn’t cooked or cooled properly, or it wasn’t churned enough.
You can, but the flavor won’t be the same as traditional tiramisu.
Yes, but espresso gives a stronger and better flavor.
Tiramisu Ice Cream
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3 egg yolks
- 1/2 cup sugar
- 1 cup mascarpone cheese, room temperature
- 1 tsp vanilla extract
- 1 tsp instant espresso powder, optional, for stronger flavor
- 1/4 cup brewed espresso, or strong coffee
- 1/2 tsp coffee liqueur, optional
Instructions
- In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.
- In a bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Add mascarpone and gently mix until smooth (do not overmix).
- Slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking constantly to temper.
- Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–8 minutes).
- Remove from heat and transfer to a bowl. Let cool completely (refrigerate or use an ice bath).
- Once cooled, stir in vanilla, espresso powder, brewed espresso, and coffee liqueur.
- Churn in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency.
- Transfer to a container, cover, and freeze for 2–4 hours until firm.
- Let sit at room temperature for 5–10 minutes before serving.
Notes
Best texture right after churning or first freeze
Mascarpone may slightly change texture after freezing (normal)
Do not overcook the custard → can become grainy
No Ice Cream Maker Option:
Freeze mixture and stir every 30–45 minutes (3–4 times), OR
Freeze partially and whip with a stand mixer for smoother texture
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tiramisu Recipes:
OMG you’re TOO awesome!! I need this ice cream in my life ASAP – looks so yummy! Pinned 🙂
This ice cream is absolutely genius! I love tiramisu and ice cream, why have I never thought to combine the two?! This definitely makes me want to break out our ice cream machine 🙂
This ice cream looks amazing Mira! Love the photos too!
I love your page!! you can visit mine if you want it.
I can’t wait to try this! Such rich delicious flavor…giving Ben & Jerry a run for their money!
And I thought I was obsessed with PB…you have it bad for tiramisu, girl! 🙂 But how can you help it when you make SUCH AMAZING THINGS with it? This ice cream is my new favorite! And I have so many favorites from you by now!
More tiramisu fun! I love the idea of tiramisu ice cream. It isn’t even 5:00 am and I’m craving this. 🙂
This is a soon to be favorite ice cream flavor, for sure!
Looks beautiful Mira, and I love the Tiramisu flavor. Custard based ice creams are the best!
Tiramisu ice cream? Oh, heck yeah. This ice cream has me screaming… for ice cream! (Sorry, I couldn’t resist the corny joke). I love that you included mascarpone. It always adds such a rich creamy flavor that can’t be replicated by any other cheese. Pinned!