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No churn tiramisu ice cream in a glass topped with cocoa powder
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5 from 1 vote

Tiramisu Ice Cream (No-Churn + Ninja Creami)

Tiramisu ice cream with a creamy mascarpone base, espresso-soaked ladyfingers, and cocoa. Make it no churn by hand or in the Ninja Creami. No eggs, no machine required.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 serving

Ingredients

  • 1 & 2/3 cups heavy whipping cream Cold
  • 6 ounces mascarpone cheese softened to room temperature
  • 14 oz sweetened condensed milk
  • ½ 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
US Customary - Metric

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, ½ 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 9x5 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 lady finger soaked in espresso, and cocoa powder. Top everything off with the rest of the whipped cream mixture, 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

For a stronger coffee flavor, use espresso instead of brewed coffee.
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)
  1. Add all Ninja Creami base ingredients (except the ladyfingers) to a blender and blend until completely smooth.
  2. Pour into a Ninja Creami pint, staying under the max fill line. Freeze flat and level for a full 24 hours.
  3. 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.
  4. Make a well, add the lightly soaked, crumbled ladyfingers, and run the Mix-In setting.
  5. Dust with cocoa powder and serve, or refreeze 1 hour for firmer scoops.
Ninja Creami note: ratios are for a standard 16 oz pint. For the Deluxe, multiply by 1.5 and use the Gelato setting. If your first spin is icy, an extra ounce of cream on the re-spin fixes it.

Nutrition

Calories: 469Calories | Carbohydrates: 37g | Protein: 8g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 118mg | Sodium: 105mg | Potassium: 272mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1220IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 1mg