No Churn Tiramisu Ice Cream
If you love tiramisu, you’re going to LOVE this creamy ice cream version.
Think: a velvety vanilla mascarpone ice cream base, chunks of espresso-soaked ladyfingers, ribbons of fudgy chocolate ganache, and a light dusting of cocoa powder… all in one bite.
This isn’t just ice cream—this is tiramisu ice cream.
Why you’ll love this tiramisu ice cream recipe:
It’s rich, smooth, and packed with all the classic flavours—coffee, chocolate, and soft sponge—just in frozen form. And the best part? It’s completely no churn, which means no ice cream machine, no eggs, and barely any effort.
Honestly, this might be the easiest + best, homemade ice cream you’ll ever make.
What is no churn ice cream?
No churn ice cream is ice cream made without an ice cream machine or long churning times.
It usually relies on just two key ingredients: double cream (heavy cream) and sweetened condensed milk. When whipped and combined, they create a light, airy base that freezes into a smooth, creamy texture.
Simple, but seriously effective.
Ingredient Notes – No Churn Tiramisu Ice Cream
The ingredients that go into this rich, indulgent and dreamy, tiramisu ice cream
Double Cream / Heavy Cream – is the perfect base for creamy and rich no churn ice cream and for the chocolate ganache swirl
Sweetened Condensed Milk – will add sweetness, bind everything together and soften the ice cream
Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – not to mention that it keep the ice cream from getting icy
Espresso (or instant coffee) – for that classic, tiramisu coffee flavour of course!
Sugar – to add more much needed sweetness to the coffee mixture
Lady Fingers (sponge fingers) – for the perfect tiramisu texture.
Chocolate – will add so much richness and depth.
How to make Tiramisu Ice Cream
- To start, in a medium bowl, mix the instant coffee, sugar, and 100ml of hot water (or use 2 shots of espresso). Stir until everything is dissolved, then set aside to cool.
- Next, in a large mixing bowl, pour in the double cream(heavy cream), reserving about 100ml in a separate bowl for later. Whip the remaining cream until medium-soft peaks form—light and fluffy, not stiff.
- In a separate bowl, whisk together the sweetened condensed milk, mascarpone, and vanilla extract until smooth.
- Add a scoop of the whipped cream into the mascarpone mixture and gently fold to loosen it. Then, add the mascarpone mixture back into the whipped cream and fold until you have a smooth, velvety ice cream base.
- To make the chocolate ganache, add the reserved 100ml cream to the chocolate and microwave in 30-second bursts, stirring between each, until smooth and glossy. Set aside.
- Prepare your loaf tin or dish by lining it with scrunched-up parchment paper (this will make it easier to clean later).
- Pour about ⅓ of the ice cream base into the tin and smooth it into an even layer. Break the ladyfingers into medium pieces, dip them briefly into the coffee mixture, and place them over the ice cream layer. Then, drizzle over a few spoonfuls of the chocolate ganache.
- Repeat these layers until everything is used, finishing with a layer of ice cream and a drizzle of ganache on top, making sure the sponge is fully covered.
- Place the ice cream in the freezer for 8–12 hours, or until frozen solid.
- Once frozen, dust with cocoa powder, then scoop, serve, and enjoy!
How do you make no churn ice cream creamy and not icy?
The texture comes down to two ingredients:
- Sweetened condensed milk – keeps the ice cream soft and scoopable
- Vanilla extract – helps reduce ice crystal formation and adds flavour
Together, they give you that smooth, creamy finish without needing to churn.
How long does no-churn ice cream last in the freezer?
Stored in an airtight container, your tiramisu ice cream will last 1 month in the freezer.
Just don’t refreeze it if it fully melts—the texture and safety won’t be the same.
What does Tiramisu Ice Cream taste like?
It’s everything you love about tiramisu, but colder and creamier.
You get a smooth vanilla-mascarpone base, rich coffee-soaked sponge, and ribbons of chocolate running through it. It’s sweet, slightly bitter from the espresso, and perfectly balanced.
Basically—if you like tiramisu, you’re going to be obsessed with this.
Tips and Tricks – No Churn Tiramisu Ice Cream
- Let the ice cream sit out for 5-10 minutes to soften, before scooping.
- Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
- Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
- The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
No Churn Tiramisu Ice Cream
Equipment
- Stand or Hand Mixer
- Large bowl
- Loaf tin or Large Container
Ingredients
Ice Cream Base
- 500 ml double cream (heavy cream)
- 250 g mascarpone cheese
- 1 can sweetened condensed milk (497g)
- 1 tsp vanilla extract
Chocolate Ganache
- 100 ml double cream (heavy cream)
- 100 g milk chocolate
Espresso Mixture
- 2 tsp instant coffee – diluted in 100ml of hot water (or 2 shots of espresso)
- 2 tsp white sugar
Other Ingredients
- 10-12 sponge fingers or lady fingers
- cocoa powder
Instructions
- To start, in a medium bowl, mix the instant coffee, sugar, and 100ml of hot water (or use 2 shots of espresso). Stir until everything is dissolved, then set aside to cool.
- Next, in a large mixing bowl, pour in the double cream(heavy cream), reserving about 100ml in a separate bowl for later. Whip the remaining cream until medium-soft peaks form—light and fluffy, not stiff.
- In a separate bowl, whisk together the sweetened condensed milk, mascarpone, and vanilla extract until smooth.
- Add a scoop of the whipped cream into the mascarpone mixture and gently fold to loosen it. Then, add the mascarpone mixture back into the whipped cream and fold until you have a smooth, velvety ice cream base.
- To make the chocolate ganache, add the reserved 100ml cream to the chocolate and microwave in 30-second bursts, stirring between each, until smooth and glossy. Set aside.
- Prepare a loaf tin or dish by lining it with scrunched-up parchment paper (this will make it easier to clean later).
- Pour about ⅓ of the ice cream base into the tin and smooth it into an even layer. Break the ladyfingers into medium pieces, dip them briefly into the coffee mixture, and place them over the ice cream layer. Then, drizzle over a few spoonfuls of the chocolate ganache.
- Repeat these layers until everything is used, finishing with a layer of ice cream and a drizzle of ganache on top, making sure the sponge is fully covered.
- Place the ice cream in the freezer for 8–12 hours, or until frozen solid.
- Once frozen, dust with cocoa powder, then scoop, serve, and enjoy!
Notes
- Let the ice cream sit out for 5-10 minutes to soften, before scooping.
- Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
- Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
- The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
