Ice Cream and Frozen Treats

Tiramisu Ice Cream with Chocolate Chips

A light and creamy tiramisu ice cream with chocolate chips that tastes like the real tiramisu dessert, only without the ladyfinger cookies, except its frozen.


Tiramisu is our all time favorite dessert!  It’s a coffee flavored dessert with a soft cookie and creamy mascarpone filling and cocoa sprinkled on top.  A popular Italian dessert that has become a staple dish in every Italian restaurant.

Well, I’ve been dying to make this into an ice cream for the longest time and now I have!   Creamy tiramisu ice cream, made with mini chocolate chips has an indescribable taste… no wait..I mean it actually tastes like the real thing!  You’ll just have to try it yourself … it is totally AMAZING!

I am so excited to share this recipe with you.  Nothing beats the flavor and texture of homemade ice cream or gelato.

The method is so simple, you only need to heat up some milk and cream, then add in a creamy egg yolk mixture made with sugar and mascarpone cheese.  Once the custard cools, just add it to your ice cream maker and it’s done.  It was so good, it was addicting.  I know, because it was gone in one day.  Next time, I will have to double my batch.

 

Tiramisu Ice Cream with Chocolate Chips

  • 1 + 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp. vanilla extract
  • 3 egg yolks
  • 1/2 cup sugar
  • 8 ounce mascarpone cheese
  • 1 Tbsp. instant coffee powder
  • 1/4 cup brewed espresso, cooled
  • 1/4 cup (mini) semi-sweet chocolate chips
 
Directions:
 
Using a small saucepan, heat milk and heavy cream on low heat.  Add the vanilla and stirring occasionally allowing to heat through, do not bring it to a boil. Turn off heat.
 
In the mean time, in a small bowl, whisk egg yolk and sugar to a creamy consistency. Add mascarpone cheese to it and whisk again. 
 
Pour 1/4 cup of hot milk slowly to the egg yolk mixture while whisking simultaneously.

Slowly pour egg yolk mixture back into the hot milk pan and whisk again.

Turn heat back on and cook the mixture on lowest heat, stirring constantly, for about 2 to 3 minutes or until the custard slightly thickens. Be careful not bring to a boil or the yolk will curdle.

 
Pour the mixture into a container or a bowl, and put it on an ice bath and place it in your refrigerator for about an hour to cool completely, or refrigerate overnight.  In the meantime, make a small cup of espresso and set it aside to cool.
 
Once the mixture is completely chilled,  add coffee powder and espresso to the custard mixture and freeze it in your ice cream maker according to the manufacture’s instruction.

Finally, in the last 3 minutes of churning, add in the “mini” chocolate chips.  If your machine does not have a hole to pour in the chips, then after churning, fold in the chips with a spatula. Transfer ice cream to a container and freeze for an hour before serving.  When ready to serve, scoop into individual bowls and add one or two dark chocolate rolled wafers.

Yields: 1.5 quarts

 

 

 

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3 Comments

  • Reply
    Joanne
    June 7, 2013 at 12:38 pm

    Tiramisu is my favorite dessert and I can't believe I've never thought to turn it into ice cream! How wonderful!

  • Reply
    annaliz
    June 7, 2013 at 10:00 pm

    I know right ? I been wanting to do it for months, but never had the chance until now.
    Enjoy!

  • Reply
    Kelli Parker
    May 2, 2014 at 4:14 pm

    Ice cream is my number 1 favorite dessert of all time and this one looks like a winner. I love the elegance of it, yet it looks so easy to make. I think my next kitchen purchase will be an ice cream maker and this will be the first recipe I try.
    Thank you for sharing.
    Enjoy your weekend!

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