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Tiramisu Ice Cream Delight

Servings 12 servings


  • 3 1/2 C whole milk
  • 1/2 C heavy whipping cream
  • 1 tbsp vanilla extract
  • 6 large egg yolks
  • 1 C sugar
  • 2 C mascarpone cheese
  • 20 lady finger cookies
  • * 1/2 C brewed espresso coffee cooled
  • 3 tbsp Kahlua coffee flavored rum
  • The Sauce:
  • 8 oz semi-sweet chocolate
  • * 1/4 C brewed espresso coffee
  • 1 tbsp vanilla extract
  • Cocoa powder for garnish
  • * Instant espresso coffee can be used


  • Note: You can substitute store bought French vanilla ice cream, if you absolutely have to :-)
  • In a large heavy pot, combine milk and cream and place over medium heat, stirring every few minutes. Just before it begins to boil, remove from heat.
  • Combine the egg yolks and sugar in a mixing bowl. Whisk until well blended and creamy looking.
  • To temper the eggs, (keep them from becoming scrambled chunks) use a large ladle to incorporate the hot milk mixture into the sugar/eggs. Whisk one ladle full in at a time until 3/4 of the milk is incorporated. Add the egg/milk mixture back to the pot and stir well.
  • Turn the heat back on to medium. Stir constantly and cook until the mixture reaches 180 degrees F. Do not allow it to come to a boil.
  • Strain the mixture through a fine wire mesh sieve. Add the mascarpone cheese and vanilla. Stir until all the lumps of cheese have dissolved.
  • Take a piece of plastic wrap and lay it directly on top of the mixture to keep a skin from forming. Place in fridge until completely cold. (overnight is best)
  • Place the mixture in ice cream maker canister and process according to the manufacturer's directions.
  • While the ice cream is processing, make the sauce. Place the chocolate, 1/4 cup coffee and vanilla extract in a small sauce pan over low heat. Once the chocolate begins to melt, stir constantly until all is melted. Set aside.
  • In an 9 x 12 x 2 baking pan, pour enough ice cream in to cover the bottom. (about 1/2 inch thick)
  • Mix the 1/2 cup coffee and Kahlua in a small bowl. Dip the lady fingers in to coat. (do not soak)
  • Place the cookies on top of the ice cream, arranging them in an evenly spaced layer.
  • Pour the rest of the ice cream on top of the cookies. Spread with a spatula to smooth and cover with plastic wrap. Place in freezer to harden the ice cream for about 1 1/2 hours or until firm enough to slice.
  • Remove from freezer. Run a large knife under hot water and slice into desired serving sizes. Coat the serving dishes with a light dusting of cocoa powder. Place the slices on the dishes and drizzle the chocolate sauce on top.


Recipe by: Connie Murray @happybellyfoodie.com