Tiramisu Ice Cream

How about a creamy Tiramisu Ice Cream? It’s become my top pick for a summer dessert – seriously delicious stuff!

Tiramisu Ice Cream

Tiramisu Ice Cream


  • Base:
  • 150g light cream (7% fat)
  • 1 tsp instant coffee
  • 80g low-fat cream cheese
  • 30g birch sugar (or any sweetener)
  • 1/2 tsp vanilla paste
  • 1 tbsp cashew butter
  • 150g milk of your choice
  • Optional: 2 egg yolks for extra creaminess
  • Extras:
  • 4 ladyfinger biscuits
  • 1/3 cup brewed coffee
  • 2 tsp cocoa powder
  • Cocoa nibs for topping


Mix cream cheese, birch sugar, cashew butter, and vanilla until creamy. In another cup, warm the cream until it’s warm, not hot. Add coffee powder and stir until dissolved. Combine the cream & milk into the mix and stir again.

(If you skip egg yolks, you can skip this step). Add egg yolks and mix well. Transfer the mix to a pot, heat on medium/high heat (74-79 degrees Celsius), stirring constantly. Let it cool to room temperature.

Follow your ice cream machine’s instructions to make the ice cream.

Soak the ladyfingers in the coffee.

Spread half the ice cream in a baking pan or box. Arrange the ladyfingers in the middle. Top with the rest of the ice cream and freeze for an hour. Sprinkle cocoa powder on top and enjoyyy! 🥳

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