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Decadent Tiramisu Ice Cream Without an Ice Cream Maker: A Sumptuous Blend of Coffee, Rum and Cocoa

Decadent Tiramisu Ice Cream Without an Ice Cream Maker: A Sumptuous Blend of Coffee, Rum and Cocoa

Indulge in the luxurious taste of this no-ice cream maker tiramisu ice cream, where classic Italian dessert meets creamy frozen delight. This recipe delivers a rich, flavorful experience with layers of coffee-soaked vanilla wafers, a creamy ice cream base infused with espresso and a hint of dark rum, all topped with a dusting of dark cocoa powder. It’s an exquisite treat that combines the beloved flavors of tiramisu with the refreshing appeal of homemade ice cream, all without the need for an ice cream maker.

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Why you'll love this: This no-churn ice cream is not only packed with the flavors of tiramisu (espresso, rum, and cocoa), but it’s also incredibly easy to make. The process requires minimal equipment and no special ice cream-making skills, making it accessible to anyone looking to create a sophisticated dessert at home. Each scoop offers a creamy texture with delicious notes of coffee and chocolate, perfect for satisfying your sweet tooth on a hot day or as a great way to end a special meal.

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Perfect opportunity: This tiramisu ice cream is perfect for dinner parties, summer gatherings, or as a festive treat during the holidays. It’s a fantastic dessert option for events where you want to impress your guests with something unexpected but absolutely delicious. This ice cream also makes a great weekend project that you can enjoy with your family or serve at a casual backyard barbecue.

Decorating tips: For an elegant presentation, serve scoops of this tiramisu ice cream in chilled dessert bowls or martini glasses. Garnish with additional cocoa powder, chocolate shavings, or even a few whole coffee beans to enhance its visual appeal. A sprig of mint or a drizzle of chocolate sauce can add a colorful and flavorful finishing touch.

Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk, cold
  • 1 shot of espresso (or 2 tablespoons of cold brew)
  • 2 tablespoons dark rum (optional)
  • 1 cup vanilla wafers
  • 1 tablespoon dark cocoa powder
  1. Prepare the ice cream base:
    • In a stand mixer or using a hand mixer, whip the cold heavy cream and vanilla extract until stiff peaks form.
    • Gently stir in the sweetened condensed milk until well combined, maintaining the soft texture of the mixture.
  2. Mix coffee and rum:
    • In a separate small bowl, combine espresso (or cold brew coffee) and dark rum. Mix well.
  3. Layer the ice cream:
    • Pour half of the ice cream base into a standard sized loaf pan.
    • Dip most of the vanilla wafers in the espresso-rum mixture, then arrange them on the ice cream base in the mold.
    • Sprinkle the first layer evenly with a little cocoa powder.
  4. Add the remaining ingredients:
    • Pour remaining ice cream base over dipped cookies.
    • Crush the reserved 1/4 cup vanilla wafers and sprinkle on top.
    • Dust with additional cocoa powder for the final coat.
  5. Freeze:
    • Freeze the mixture for at least 5 hours or until firm and easy to scoop.
  6. Serve:
    • When ready to serve, divide the tiramisu ice cream into bowls or on plates, decorating as desired.

Enjoy this no-churn tiramisu ice cream, a creamy and mouthwatering dessert that brings a touch of Italian elegance to your bowl of ice cream!

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