I can be a real creature of habit when it comes to ice-cream. You could present me with the most creative flavoured scoops in the fanciest gelato shop and I will unfailingly choose mint chocolate chip, pistachio or coffee – not at the same time, of course, I still have some sense. I recently came across a tiramisu ice-cream and my interest was piqued; it’s one of my favourite desserts. Here, I’ve turned it into a no-churn version for ease and added a mascarpone layer to stay true to the original dessert.
No-churn tiramisu ice-cream
The chunks of coffee-soaked sponge fingers worked much better than I expected, and give a delightful chew once frozen, and it wouldn’t be complete without a dusting of cocoa powder to finish.
Prep 10 min
Cook 30 min
Freeze 6 hr+
Serves 6-8
120ml strong brewed coffee, cooled
2 tbsp Kahlúa
10 sponge fingers, roughly broken in half
Cocoa powder, to serve
For the mascarpone ice-cream
120g mascarpone
350ml double cream
140g condensed milk
For the coffee ice-cream
350ml double cream
4 tsp instant espresso powder
Pinch of salt
250g condensed milk
To make the mascarpone ice-cream, put the mascarpone in a bowl and mix briefly to soften. Pour in the cream, whisk gently until just combined, then fold in the condensed milk until smooth. Set aside
To make the coffee ice-cream, put the cream, coffee powder and salt in a bowl and whip just until you have soft peaks. Fold in the condensed milk and set aside.
Pour the brewed coffee into a wide jug and mix in the Kahlúa.
To assemble, spoon a couple of dollops each of the mascarpone and coffee ice-creams into the base of a 2lb loaf tin. Dip the pieces of sponge fingers in the coffee mix, then lay a few on top of the coffee and mascarpone ice-creams. Repeat with more scoops of the ice-creams and dipped sponge fingers, until you’ve used everything up.
Wrap the tin in clingfilm and freeze for at least six hours, or until firm. When you’re ready to serve, take out the ice-cream, leave it to sit and soften for five minutes, then scoop and finish with a dusting of cocoa powder.
