Mega Tiramisu Ice Cream

This mega tiramisu ice cream is ultra-creamy, coffee-kissed, and layered with cocoa and ladyfingers for the dreamiest frozen dessert.

Ingredients

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 8 oz mascarpone cheese, softened
• 1 tsp vanilla extract
• 2 tbsp instant espresso powder
• 1/4 cup hot water
• 20 ladyfingers
• 2 tbsp coffee liqueur (optional)
• 1/4 cup unsweetened cocoa powder
• 2 oz dark chocolate, finely chopped

Instructions

1. In a small bowl, dissolve the espresso powder in the hot water and let it cool completely. Stir in the coffee liqueur if using.
2. In a large bowl, whisk the mascarpone, sweetened condensed milk, vanilla, and cooled espresso mixture until smooth and creamy.
3. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until fully combined and fluffy.
4. Quickly dip the ladyfingers into a little extra coffee or espresso, just enough to moisten without making them soggy.
5. Spread a layer of the ice cream mixture into a loaf pan or freezer-safe dish, add a layer of dipped ladyfingers, then dust with cocoa powder and sprinkle with chopped chocolate.
6. Repeat the layers until all ingredients are used, finishing with a thick layer of the ice cream mixture on top.
7. Cover and freeze for at least 6 hours, or until firm and scoopable.
8. Before serving, dust generously with more cocoa powder and let sit for 5 minutes to soften slightly.

Tip: For the best tiramisu flavor, chill overnight and use strong espresso so the coffee taste still shines through once frozen.