no-churn tiramisu ice cream
Things are really heating up around here, and that can mean only one thing, it’s time for some homemade ice cream. This no-churn tiramisu ice cream is so simple to make, and you don’t even need an ice cream maker.
Tiramisu is easily one of my favorite desserts, so it was a no-brainer when I was looking for a new ice cream flavor to try. Trouble is, when I went to make the ice cream, I could not find my ice cream maker anywhere. We moved at the end of last summer, and the box with my ice cream maker never seemed to make it. Only, I had no idea it was missing until I went to use it.
Luckily, this ice cream is just as delicious without the churning, so you don’t need any special equipment to make it. All you need is a freezer safe pan (I love using a loaf pan) and a big spoon.
By adding egg yolks and whipped cream to the ice cream base, you will end up with a much creamier finished product. So many no-churn ice creams are a bit “icy” and not nearly as creamy as I like. This tiramisu ice cream is silky smooth and ultra-creamy thanks to the additions of egg yolks and mascarpone.
Because I used Davidson’s Safest Choice® Pasteurized Eggs for this recipe, the yolks don’t need to be cooked first, they just get blended right with the milk, mascarpone, sugar, and espresso powder. Why? Because Davidson’s™ pasteurizes their eggs to eliminate the risk of Salmonella in raw or undercooked eggs. Fold in the whipped cream and you are ready for the freezer. I told you this ice cream was easy.
It wouldn’t be tiramisu without the lady fingers and chocolate. After 2 hours in the freezer, I added crumbled lady fingers, and when ready to serve, top your tiramisu ice cream with shaved dark chocolate.
Homemade ice cream is a must for hot summer months, and this no-churn tiramisu ice cream is sure to become a new family favorite. You can find this delicious ice cream recipe over at Safe Eggs.
a BIG thank you to Davidson’s Safest Choice® Pasteurized Eggs for sponsoring this post
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