Tiramisu Ice Cream. In Italian, Tiramisu actually means pick-me-up which refers to the yummy strong coffee that flavors this layered desert. Well, my version has the same punch as it starts with my coffee ice cream as the base. Next, I fold in crushed ladyfingers because you can't have tiramisu without, then finish with shaved dark.

Make sure the lady fingers really soak up the coffee! Use store-bought fudge sauce — I'm all about making. I actually just made no-churn ice cream yesterday (recipe coming this week) and I feel like you could adapt it for the Tiramisu flavour quite easily. You can cook Tiramisu Ice Cream using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Tiramisu Ice Cream

It's 50 grams of Cream cheese.
Prepare 100 grams of Mascarpone cheese.
You need 1 tbsp of Lemon juice.
It's 100 grams of Heavy cream.
You need 1 large of Egg.
It's 40 grams of Granulated sugar.
It's 1 of Espresso powder.
It's 1 of Cocoa.
It's 1 of Powdered sugar for garnish.

Tiramisu ice cream & hot espresso…Now you have my heart skips twice. I think this would be the only way I could enjoy Tiramisù! I would add crushed, espresso-dipped, Savoiardi cookies in the ice cream to make. The old recipe I was instructing you to heat the mascarpone, milk and sugar together.

Tiramisu Ice Cream instructions

Add the cream cheese, mascarpone cheese, and lemon juice to a bowl. Heat gently in a double boiler, stirring the mixture until smooth..
In a different bowl, combine the egg with the granulated sugar, heat in the double boiler, and whisk until the mixture thickens..
Combine Step 2 to Step 1..
In a clean bowl, whip the heavy cream until stiff peaks form..
Add Step 3 to Step 4..
Spoon the mixture into whatever container you prefer, and chill in the freezer to set (if you use plastic containers, wrap in aluminum foil so the plastic doesn't crack)..
When the tiramisu has hardened, top each cup with sifted espresso and cocoa powder (brush away any spilled powder with a pastry brush)..
Garnish with fruit of your choice, or a little powdered sugar to finish..
If you add gelatin to this recipe, it will become a mousse (bloom 3 g of gelatin in 15 g of water and add this at the end of Step 5)..
This recipe is for a rich, strawberry flavour unbaked cheesecake ice cream..

Place bottom layer in a serving dish. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Place the top cake layer over the ice cream. Cream: I used thickened cream in Australia. You could also use whipping cream or heavy whipping cream.