This post may contain affiliate links. Please read our disclosure policy.
No churn tiramisu ice cream is everything you love about the classic Italian dessert, scooped straight from the freezer. It is made with a creamy mascarpone base, espresso-soaked ladyfingers, and a dusting of cocoa powder, and it comes together two ways: a no-churn version you fold by hand, and a Ninja Creami version for an ultra-scoopable, gelato-like texture. No eggs, no cooking, and no ice cream maker required (unless you want to use your Creami!).
If you have ever stood in front of the freezer wishing your favorite tiramisu came in scoopable form, this is the one. The coffee flavor is strong, the mascarpone keeps it luxuriously creamy, and the little pockets of soaked ladyfinger taste exactly like the real thing.
I spent years pulling espresso shots at a coffee shop on the Las Vegas Strip, so a strong coffee dessert is basically my love language. My first test batches taught me to soak the ladyfingers with just a quick dip, or they freeze into hard little ice shards instead of soft cake pockets (lesson learned the icy way lol). So many of you also asked for a Ninja Creami version, so I tested that too. I make the no-churn one when I want zero fuss, and the Creami one is ridiculously creamy. If you want a lighter option for the Creami, my Ninja Creami Protein Ice Cream Recipe is an easy one to keep in rotation, and for another easy chocolatey frozen dessert, my Chocolate No Churn Ice Cream with Brownies is another favorite.
Quick Look: Tiramisu Ice Cream (No-Churn or Ninja Creami)
- 🍨 What it is: Eggless mascarpone ice cream with espresso-soaked ladyfingers and cocoa, made no-churn or in a Ninja Creami.
- ⭐ Why it works: Mascarpone and condensed milk keep it creamy, and lightly soaked ladyfingers stay soft, not icy.
- 💛 Why you’ll love it: Real tiramisu flavor in scoopable form, with no eggs, no cooking, and no ice cream maker.
- ⚠️ What to watch for: Only dip the ladyfingers quickly; over-soaked ones freeze into icy bits.
- 🍳 Pan notes: Layer the no-churn version in a 9×5-inch loaf pan with plastic wrap pressed on top.
- ❄️ Make ahead: Freeze at least 6 hours or overnight; it keeps up to 2 weeks in the freezer.
Table of Contents
- Quick Look: Tiramisu Ice Cream (No-Churn or Ninja Creami)
- What is tiramisu ice cream?
- Key Ingredients
- How to make this No Churn Tiramisu Ice Cream Recipe
- Expert Tips
- Variations and add-ins
- How to make tiramisu ice cream in the Ninja Creami
- Why This Recipe Works
- Tiramisu Ice Cream FAQs
- More Ice Cream Recipe Favorites
- Tiramisu Ice Cream (No-Churn + Ninja Creami) Recipe
- Ninja Creami base
What is tiramisu ice cream?
Tiramisu ice cream takes the flavors of traditional tiramisu, espresso, mascarpone, ladyfingers, and cocoa, and turns them into a frozen dessert. Classic tiramisu layers coffee-soaked ladyfingers with a sweet mascarpone cream and a dusting of cocoa, just like my easy no-bake tiramisu. This tiramisu-flavored ice cream keeps all those flavors but swaps the assembled layers for a rich, scoopable mascarpone base studded with espresso-soaked ladyfinger pieces.
Unlike traditional tiramisu, this homemade tiramisu ice cream is completely eggless. No raw eggs and no cooking, so it is a great make-ahead dessert you can pull together in about 15 minutes of hands-on time.
Key Ingredients
Here are the ingredients you will need to make this homemade tiramisu ice cream. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Heavy Whipping Cream: is the base of this ice cream.
- Mascarpone Cheese: You will need it to be softened to room temperature so make sure to pull it out 30 minutes to an hour before starting the recipe.
- Sweetened Condensed Milk: adds the perfect balance of sweetness and a creamy texture.
- Vanilla Extract: adds a touch of flavor while also enhancing the flavors of the coffee and chocolate as well. I also love using vanilla bean paste to give it a little oomph.
- Cocoa Powder: You will need two separate amounts, so use two bowls when measuring it.
- Fresh Espresso: cooled (or instant coffee dissolved in water)
- Ladyfinger Cookies: broken into pieces.
No eggs needed: unlike custard ice creams, this base skips raw and cooked eggs entirely, so nothing needs tempering.
No mascarpone? Blend equal parts cream cheese and heavy cream until smooth for a close, tangy substitute.
How to make this No Churn Tiramisu Ice Cream Recipe
Here is how to make this coffee ice cream. Scroll down to the recipe card at the end of this post for full step-by-step instructions!
- In a large bowl, use a hand mixer or stand mixer with a whisk attachment to whip the heavy cream until stiff peaks form.
- In a separate mixing bowl, whisk together the softened mascarpone cheese, sweetened condensed milk, and vanilla extract until smooth and creamy.
- Pour the mascarpone-and-sweetened-condensed-milk mixture into the whipped cream mixture. Fold gently to combine.
- Pour 1/3 of the whipped cream into your 9×5 inch loaf pan or freezer-safe container. Top with the ladyfinger pieces very lightly soaked in espresso, then dust with cocoa powder. Repeat layers with 1/3 of the whipped cream mixture, ladyfingers soaked in espresso, and cocoa powder. Top everything off with the rest of the whipped cream mixture, an extra dusting of cocoa powder, and wrap with plastic wrap.
- Cover the container with plastic wrap and freeze for at least 6 hours, or overnight, for a firmer texture.
- When ready to serve, let the ice cream soften slightly for a few minutes. Scoop and enjoy the delicious taste of tiramisu in a cool and refreshing way!
Expert Tips
- Soak the ladyfingers lightly. A quick dip is all they need. Over-soaked ladyfingers freeze into hard, icy bits instead of soft cake pockets.
- Use cold heavy cream. For the no-churn method, cold cream whips faster and holds more air, which keeps the ice cream scoopable.
- Soften the mascarpone first. Room temperature mascarpone whisks smoothly into the condensed milk. Cold mascarpone leaves little lumps in the base.
- Fold, don’t stir. Gently fold the mascarpone mixture into the whipped cream so you keep all that air. That’s what makes no-churn ice cream light instead of dense.
- Make your espresso strong. Strong, cooled espresso gives the deepest coffee flavor. Instant espresso dissolved in a little hot water works too.
- Press plastic wrap on the surface. It stops ice crystals and freezer burn while it firms up. If you want another simple no-churn coffee dessert, try my no churn coffee ice cream for a straightforward coffee-forward version.
- Soften before scooping. Let it sit on the counter for 5 to 10 minutes so it scoops like a dream!!
Variations and add-ins
- Make it boozy. Add a tablespoon or two of dark rum, amaretto, or coffee liqueur like Kahlua to the espresso. Bonus: a little alcohol keeps the texture softer.
- Dairy-free. Swap the mascarpone for a dairy-free cream cheese and use coconut cream in place of heavy cream. Check that your ladyfingers are dairy-free too.
- Extra chocolate. Fold in shaved dark chocolate or a chocolate swirl along with the ladyfingers.
- No mascarpone. Blend equal parts cream cheese and heavy cream for a similar creamy, tangy result.
How to make tiramisu ice cream in the Ninja Creami
If you have a Ninja Creami, you can make an extra creamy, gelato-style version of this tiramisu ice cream. If you want a simpler base to experiment with, my Ninja Creami Vanilla Ice Cream is a great place to start. The method is different from the no-churn one because you do not whip anything. You blend a smooth liquid base, freeze it solid in the pint, and let the machine do the work.
- Blend the base. In a blender, combine the whole milk, heavy cream, mascarpone, sweetened condensed milk, instant espresso, vanilla, and cocoa powder. Blend until completely smooth.
- Freeze. Pour the base into a Ninja Creami pint, staying under the max fill line. Press the lid on and freeze on a level surface for a full 24 hours.
- Spin. Remove the lid and run the pint on the Ice Cream setting. If the first spin looks crumbly or powdery, do not panic, that is completely normal. Add a splash of cold milk or heavy cream, make a small well in the center, and Re-Spin until smooth and creamy.
- Add the ladyfingers. Make a well down the center, add your crumbled espresso-soaked ladyfingers, and run the Mix-In setting to fold them through.
- Finish. Dust generously with cocoa powder. Serve right away for a soft-serve texture, or refreeze for 1 hour for firmer scoops.
Have the Ninja Creami Deluxe? Use the Gelato setting for an even denser tiramisu gelato Ninja Creami texture, and multiply the base by 1.5 to fill the larger pint. For even more ideas, browse my 51 Ninja Creami recipes.
Why This Recipe Works
- Two methods, one recipe. Make it no-churn by hand or in your Ninja Creami, whichever you have.
- No eggs and no cooking. The base is completely eggless, so there is no custard to temper and nothing to cook on the stove.
- No ice cream maker required. The no-churn method needs nothing but a bowl and a hand mixer.
- Real tiramisu flavor. Strong espresso, creamy mascarpone, and soft ladyfinger pieces in every scoop. If you love the same coffee-and-mascarpone combination in a baked dessert, try my tiramisu blondies.
- Make-ahead friendly. It is even better the next day, which makes it perfect for parties and summer gatherings.
Tiramisu Ice Cream FAQs
Store tiramisu ice cream in an airtight container in the freezer for up to 2 weeks, with plastic wrap pressed right onto the surface to prevent ice crystals and freezer burn. Let it soften on the counter for 5 to 10 minutes before scooping. The no-churn version holds its texture a little longer than the Ninja Creami version, which is best within a few days.
Absolutely! Traditional tiramisu often includes a coffee liqueur like Kahlúa, so add a tablespoon or two to the espresso for your tiramisu ice cream. A little alcohol also keeps the texture softer. For another tiramisu-inspired treat, try my tiramisu latte.
Strong, freshly brewed espresso gives tiramisu ice cream the best flavor. No espresso machine? Use strong brewed coffee or instant espresso dissolved in a little hot water. If you love a coffee-forward scoop, also try my espresso coffee ice cream.
Yes! Unlike custard-based ice creams and many traditional tiramisu recipes, this tiramisu ice cream uses no raw or cooked eggs, so there’s nothing to temper or cook.
Crushed shortbread, vanilla wafers, or any crisp vanilla cookie work well in tiramisu ice cream. Soak them lightly in the espresso, just like the ladyfingers, so they stay soft instead of icy.
More Ice Cream Recipe Favorites
If you tried this Tiramisu Ice Cream Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
Tiramisu Ice Cream (No-Churn + Ninja Creami)
Ingredients
- 1 2/3 cups heavy whipping cream Cold
- 6 ounces mascarpone cheese softened to room temperature
- 14 oz sweetened condensed milk
- 1/2 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
- 3 tablespoons Cocoa powder for dusting
- 1/3 cup fresh espresso cooled (or instant coffee dissolved in water)
- 8 ladyfingers broken into pieces
Instructions
- In a large bowl, use a hand mixer or stand mixer with a whisk attachment to whip the heavy whipping cream until stiff peaks form.1 2/3 cups heavy whipping cream
- In a separate bowl, whisk together the softened mascarpone cheese, sweetened condensed milk, and vanilla extract until smooth and creamy.6 ounces mascarpone cheese, 14 oz sweetened condensed milk, 1/2 teaspoon vanilla extract
- Pour the sweetened condensed milk and mascarpone mixture into the whipped cream mixture. Fold in gently to combine everything together.
- Pour 1/3 of the whipped cream into your 9×5 inch loaf pan or freezer-safe container. Top with the ladyfinger pieces very lightly soaked in espresso, then dust with cocoa powder. Repeat layers with 1/3 of the whipped cream mixture ladyfingers soaked in espresso, and cocoa powder. Top everything off with the rest of the whipped cream mixture, an extra dusting of cocoa powder, and wrap with plastic wrap.3 tablespoons Cocoa powder, 1/3 cup fresh espresso, 8 ladyfingers
- Freeze for at least 6 hours, or overnight, for a firmer texture.
- When ready to serve, let the ice cream soften slightly for a few minutes. Scoop and enjoy the delicious taste of tiramisu in a cool and refreshing way!
Notes
If ladyfingers are unavailable, you can substitute with crushed cookies like shortbread or vanilla wafers.
To make it boozier, add a splash of rum or amaretto to the coffee mixture.
Feel free to get creative with toppings! Try a sprinkle of cocoa powder, shaved chocolate, or chopped nuts for extra flavor and texture.
Ninja Creami base
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 ounces mascarpone cheese
- 1/4 cup sweetened condensed milk
- 1 to 1.5 teaspoons instant espresso powder
- 1/4 teaspoon vanilla extract
- 1 teaspoon cocoa powder
- 3 to 4 ladyfingers, crumbled (added as a mix-in, lightly soaked in espresso)
- Add all Ninja Creami base ingredients (except the ladyfingers) to a blender and blend until completely smooth.
- Pour into a Ninja Creami pint, staying under the max fill line. Freeze flat and level for a full 24 hours.
- Spin on the Ice Cream setting. If it looks crumbly, add a splash of cold milk or cream, make a well in the center, and Re-Spin until smooth.
- Make a well, add the lightly soaked, crumbled ladyfingers, and run the Mix-In setting.
- Dust with cocoa powder and serve, or refreeze 1 hour for firmer scoops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing and so simple!! After trying and loving your normal tiramisu recipe, I knew this would be a hit and I was not disappointment. New dessert staple!!