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OMG, THIS IS THE YEAR’S FIRST ICE CREAM POST! I’m starting off ice cream season with my no-churn Tiramisu Ice Cream, which is both quick and delicious. It’s a mascarpone ice cream with coffee-soaked ladyfingers and fudge sauce swirled on top. Yeeeeeeeee.

Tiramisu is one of the most delicious taste combinations. Tiramisu is traditionally created by soaking ladyfingers in espresso, adding chocolate and mascarpone, and finishing with cocoa powder. So I combined all of these delectable tastes into a velvety ice cream that doesn’t need the use of an ice cream maker. 

In Detroit, there aren’t many ice cream shops. In reality, I believe there are two locations, one of which is water ice. What is it, exactly? So this summer, I’m going to prepare a bunch of no-churn ice cream recipes and freeze them. In essence, I’ll open an ice cream shop. And I’m very excited about it.

I utilized the most delectable ladyfingers from my pals at DeLallo for my Tiramisu Ice Cream. DeLallo’s complete range of goods, from their creamy vodka sauce to their pizza dough kit (which I’ll be utilizing in a pizza bar post in a few months, I CAN’T WAIT), has always been a favorite of mine. In this ice cream, the ladyfingers are exactly right. They withstand the coffee nicely and retain their moistness even when frozen.

Oh, and don’t forget about the fudge sauce. Who doesn’t want a fudge swirl in their ice cream, after all?


How to create tiramisu ice cream without churning

I’d say that this no-churn ice cream recipe is embarrassingly simple, but I’m not. In fact, I feel like a genius for coming up with this. Here’s how to create tiramisu ice cream without using an ice cream machine. :

Chop and prepare the lady fingers — Roughly chop the lady fingers and briefly soak them in coffee. Remove from the equation.

Whip the heavy cream into soft peaks, then stir in the sweetened condensed milk, mascarpone, vanilla, and salt to make the ice cream foundation. Turn the mixer back on to combine everything one final time.

Assemble and freeze the ice cream — To make the tiramisu ice cream, layer mascarpone ice cream, coffee-soaked lady fingers, and fudge sauce in that order. A scattering of lady fingers and a drizzle of fudge sauce should be the last layer. Before scooping, cover the ice cream in plastic wrap and place it in the freezer for at least 4 hours.


To make tiramisu ice cream, follow these instructions.

Use really strong coffee – To keep the coffee taste from being lost in the creamy mascarpone ice cream, prepare some extra strong coffee (or you can combine 8 tablespoons of instant espresso powder with 2 cups hot water). Make sure the lady fingers get enough of coffee.

Use pre-made fudge sauce — I like creating sauces from home, but if you want to save time, get a good jar of hot fudge sauce from the supermarket. After all, it’s scorching outdoors. This time of year, who wants to cook anything on the stove?

Whip the cream to soft peaks — You won’t need to whip the heavy cream too much the first time since the mascarpone ice cream foundation will be whipped again after the condensed milk and mascarpone are added in. Your no-churn ice cream will not have the appropriate consistency if you beat it for too long.


Ice cream season, bring it on. I’m all set for you.

PS: Use the code BROMA25 at checkout on to save 25% on your purchase!



  • Ladyfingers DeLallo Savoiardi 10
  • 2 c. coffee (strongly brewed) (can also use 8 tablespoons of DeLallo Instant Espresso Powder mixed with 2 cups hot water)
  • 2 1/2 gallon heavy cream
  • sweetened condensed milk, 7.5 ounces (half of a normal can)
  • mascarpone cheese, 1/2 cup
  • vanilla extract (two tablespoons)
  • salt (1/4 teaspoon)
  • 1/2 cup fudge sauce from the store


  1. Cut the ladyfingers into 1 inch pieces and immerse each one into the coffee for a few seconds. Remove from the equation.
  2. Whip heavy cream to soft peaks in a standing mixer fitted with a whisk attachment. Whip together the mascarpone, sweetened condensed milk, vanilla extract, and salt until smooth.
  3. Fill a 9′′x3′′ loaf pan with 1/3 of the ice cream mixture. Toss in a third of the ladyfingers that have been soaked. Drizzle 1/3 of the chocolate sauce over the top. Repeat two more times until all of the ingredients have been used up.
  4. Stir everything together carefully with a knife, then store in the freezer for at least 4 hours, but up to 2 weeks.

More ice cream recipes may be found at:

Ice Cream with Lime and Blueberry Cheesecake

Cream and Cookies Ice cream with raspberries

Mudslide Ice Cream with Vegan Peanut Butter

Mascarpone Ice Cream with No Churn

Ice Cream with Bourbon Apple Pie

This article was written in collaboration with DeLallo. All content and thoughts are all mine. Thank you for supporting the brands that enable us to do what we do!

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