No-Churn Tiramisu Ice Cream
Ingredients
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk, cold
- 1 shot espresso (or 2 tbsp cold brew)
- 2 tbsp dark rum, optional
- 1 cup vanilla wafers
- 1 tbsp dark cocoa powder
Preparation
Add the cold heavy cream and vanilla extract to the bowl of a stand mixer or a large bowl with a hand mixer and whip until stiff peaks form.
Fold in the sweetened condensed milk.
In a small bowl, add the espresso and dark rum and mix to combine.
Add half of the vanilla ice cream base into the bottom of a standard sized loaf pan.
Set aside 1/4 cup of vanilla wafers. Soak each of the remaining vanilla wafers in the coffee rum mixture and create a layer on top of the vanilla ice cream.
Dust with cocoa powder.
Add the remaining vanilla ice cream base overtop of the soaked cookies and cocoa.
Crush the 1/4 cup of wafers you set aside and sprinkle them over top of the ice cream. Dust with cocoa powder.
Freeze for at least 5 hours or until ready to serve.
Scoop and enjoy!
Notes
This recipe uses vanilla wafers in place of ladyfingers. Wafers make this recipe more accessible and provide a more pronounced vanilla flavor!
