The tiramisu cookie ice cream, easy to make, without an ice cream maker and no baking, is a fresh and delicious dessert: a delicate mascarpone cream, espresso coffee, and just a hint of marsala, a recipe that captures the flavors of the classic spoon dessert. If you like, you can also add chocolate chips to the cream. Make the tiramisu cookie ice cream because in summer, ice cream is always a good idea!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8.8 oz mascarpone
- 5.8 oz condensed milk
- 2 tbsp espresso coffee
- 1 tsp instant coffee
- 3 tsp semi-dry marsala
- 20 dry biscuits
Tools
- Ice cream molds
- 1 Electric mixer
- 1 Bowl
Steps
For this recipe, I used thin square cookies (measuring 2 x 2 inches) perfect for the size of the mold I chose. You can also use classic rectangular dry biscuits with a ‘lace’ edge. I’ll give you the procedure to prepare the ice creams with the mold or without.
Prepare the coffee, dissolve the teaspoon of instant coffee in it, and let it cool. In a bowl and using the electric mixer, work the mascarpone with the condensed milk, then add the coffee and semi-dry marsala and mix to obtain a smooth and well-blended cream.
The addition of marsala is optional. You can skip it if you prefer or if the ice cream will be consumed by children.
To prepare the little ice creams with the mold and square cookies: insert a cookie into each space of the silicone mold (the molds I used can be seen HERE) with the writing facing down in contact with the base of the mold. Pour the cream over each cookie, level it well, and close with another cookie (this time the writing should be visible so it should be placed facing up) for each space of the mold. Put in the freezer for 5/6 hours, but if you leave them overnight, it’s better. Once frozen, you can remove them from the mold and serve.
To prepare the little ice creams without the mold and with rectangular cookies, you will need an aluminum tray for four portions each. In this case, you will get nine ice creams. Place nine inverted cookies inside the tray (the writing on the cookies should be in contact with the tray). Divide the cream into two equal parts and pour it into the trays). Level the surface well and cover with another nine cookies per tray (this time the writing on the cookie should be facing up). Put in the freezer for 5/6 hours (I left them overnight). At serving time, take the trays out of the fridge and cut the ice creams following the outline of the cookies.
