Dairy Free Tiramisu Ice Cream
Enjoy classic Italian dessert flavors in a refreshing frozen treat. It is rich, creamy, and guaranteed to impress your family.
Equipment
- blender
- ice cream maker
- loaf pan
Ingredients
For the Mascarpone Style Base
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 3/4 cup Unsweetened Oat Milk
- 2/3 cup Granulated Sugar
- 2 tbsp Light Corn Syrup
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 6 oz Dairy Free Cream Cheese, Softened
- 2 tsp Vanilla Extract
- 1 tbsp Marsala Wine Or Dark Rum (Optional)
For the Espresso Layers
- 10 Dairy Free Ladyfingers (Savoiardi), Broken Into 1-Inch Pieces
- 1/2 cup Strong Brewed Espresso, Cooled
- 1 tbsp Granulated Sugar
- 2 tbsp Unsweetened Cocoa Powder, Plus More For Dusting
- 2 oz Dairy Free Dark Chocolate, Finely Grated
Instructions
- In a medium saucepan, whisk the sugar, cornstarch, and salt together, then slowly whisk in the coconut milk, oat milk, and corn syrup. Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the mixture simmers and thickens slightly.
- Pour the hot base into a blender with the cream cheese, vanilla, and marsala, if using. Remove the center cap from the lid, cover the opening with a kitchen towel, and blend until silky smooth. Transfer to a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.
- Stir the sugar into the cooled espresso until dissolved. Quickly dip each ladyfinger piece into the espresso for about 1 second per side, arrange them on a parchment-lined plate, and freeze for 30 minutes so they hold their shape.
- Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy like soft serve.
- Spread one third of the ice cream into a 9x5-inch loaf pan, top with half of the soaked ladyfingers, then dust with 1 tbsp cocoa powder and a sprinkle of grated chocolate. Repeat once more, then finish with the remaining ice cream and the rest of the grated chocolate.
- Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes, then dust with extra cocoa powder before scooping.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 42gProtein: 3gFat: 17g