Tiramisu Ice Cream

Today has been just one giant day of writer’s block.

I had an early training class for my real adult job today so I was able to squeak out of there by 3pm this afternoon which is usually the time I’m going into work so I was thrilled.

First stop? The bar.

Second stop? Sur La Table.

I’ve been so out of focus with literally everything lately. With real work, with this blog, with baking, with the up keep of my apartment – everything. It felt good to have an afternoon in the city to do whatever made me genuinely happy with no obligation to anything at all for the rest of the night. (Which naturally landed me blowing $100 on little ramekins to put ice cream in). Overall it’s been a long but pleasant day.

I used one of the new ramekins in the little shoot I did for this Tiramisu Ice Cream! Although the cup looks small, it still holds quite more than I expected.

Not gunna lie – I ate about 2 scoops worth in the process of taking these photos…

I can feel your judgement through the screen but ITS SO HARD NOT TO! I know I say this often but this is one of the best recipes I’ve ever created. I let the coffee beans steep in the milk for only a 1/2 hour (for regular coffee ice cream you would let them hang in there for at least an hour). Doing so gave the base just the right amount of coffee flavor but didn’t scream COOOFFEEEEEE!!!!! when you tasted it, ya know?

That, plus the rum and coffee soaked lady finger chunks, creamy mascarpone cheese in the base and dark chocolate ganache pieces truly makes the ultimate tiramisu combo.

But don’t just take my word for it – give it a try yo damn self.

Recipe created by theicescreamqueen


1 cup whole milk

3/4 cup sugar

1 cup whole coffee beans

3 egg yolks (+2 tbsp sugar)

8 oz. mascarpone cheese

1 1/2 cup heavy cream

1/2 cup brewed coffee

6-8 lady fingers

2 oz rum + 1 cup brewed coffee

1/2 cup dark chocolate

1/4 cup coconut oil


  1. Warm milk, sugar and coffee beans in medium saucepan.
  2. Once warm, cover and remove from heat. Let steep for 1/2 hour.
  3. Meanwhile, combine the rum and coffee and dunk each lady finger into the liquid. Once all lady fingers are soaked, place in freezer.
  4. Whisk egg yolks and 2 tbsp of sugar until light and slightly thickened.
  5. Whisk in the mascarpone cheese until combined.
  6. Reheat coffee bean/milk mixture and temper in your egg yolk/mascarpone mixture.
  7. Cook on medium heat until thickened.
  8. Strain mixture into a bowl with the heavy cream and 1/2 cup coffee.
  9. Refrigerate until chilled.
  10. Freeze to your ice cream machine’s instructions – with 2-3 minutes left, melt chocolate and coconut oil and stir until at room temp.
  11. Slowly pour the chocolate into the STILL CHURNING ice cream machine to create dark chocolate specs/chunks.
  12. Lastly, add in chunks of your frozen soaked lady fingers and freeze overnight!

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