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
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.
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