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Tiramisu Ice Cream

Serves: 6           Course: Dessert         Categories: Summer, Italian Machine: MixerTotal time (min.): 5 hours 10
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Inspired by a classic Italian dessert, this ice-cream is a treat for any coffee lover and will satisfy their taste buds. Remember to place the freezer bowl in the freezer 24 hours in advance.




  1. Add the ingredients into a medium saucepan
  2. Heat until almost boiling - medium heat
  3. Fit the Whisk Tool to the machine
  4. Add the ingredients into the appliance bowl
  5. Mix and then scrape the bowl – 2 minutes, speed Max
  6. Mix – 10 seconds, speed Max
  7. While the machine is running, carefully pour the hot cream mixture
  8. Mix – 1 minute, speed 3
  9. Transfer the mixture back into the saucepan
  10. Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – 10 minutes, low heat
  11. Transfer the mixture to a jug and cover with plastic wrap
  12. Chill in the fridge until cold - 2 hours
  13. Clean the appliance bowl and fit the Whisk Tool
  14. Add mascarpone cheese into the appliance bowl
  15. Mix and then scrape the bowl - 2 minutes, speed Max
  16. Then add the next ingredients
  17. Mix - 2 minutes, speed Max
  18. Transfer the mixture into a clean jug and cover with plastic wrap
  19. Chill in the fridge until needed
  20. Attach the Frozen Dessert Maker attachment to the machine
  21. Set the speed to Min
  22. Pour the ice cream mixture and the mascarpone coffee mixture into the Frozen Dessert Maker carefully
  23. Mix - 30 minutes, speed Min
  24. Remove the attachment from the machine
  25. Add chocolate and cream into a small heatproof bowl
  26. Heat in a microwave until melted, stirring every 30 seconds to prevent burning - low heat
  27. Remove from the microwave and set aside
  28. Transfer the ice cream from the Frozen Dessert Maker into a large bowl
  29. Add coffee into a small bowl and dip sponge biscuit pieces into the coffee quickly
  30. Transfer the sponge biscuits pieces into the large bowl containing the ice cream immediately
  31. Using a spatula, gently fold the sponge biscuit pieces into the ice cream
  32. Drizzle half of the chocolate ganache over the ice cream and gently fold the ganache through
  33. Transfer the ice cream into a freezer safe container
  34. Drizzle the remaining half of the chocolate ganache over a top of the ice cream
  35. Use a spoon to create a few swirls and place a lid onto the container
  36. Chill in the freezer until set - 2 hours
  37. Add a few scoops of ice cream into dessert glasses
  38. Dust with cocoa powder, sprinkle with chocolate shavings and decorate with whole sponge biscuits
  39. Serve

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