This No-Churn Tiramisu Ice Cream is made with mascarpone cheese, ladyfinger cookies, and espresso- the perfect ice cream for coffee lovers!
14 ounces sweetened condensed milk
8 ounces mascarpone cheese
½ cup cocoa powder, divided
2 tablespoons espresso powder or instant coffee
2 cups heavy whipping cream, divided
1 cup strong brewed coffee, hot
2 tablespoons sugar
2 cups chopped ladyfinger cookies (from about 8 cookies)
In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.
Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.
Pour the hot coffee and 2 tablespoons of sugar into a shallow bowl and stir to combine, dissolving the sugar. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee mixture and scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!