This recipe gives me the ultimate frozen treat: layers of coffee-soaked ladyfingers and a rich, no-churn mascarpone ice cream, transforming the classic Italian dessert into a delightful ice cream sandwich.
Why You’ll Love This Recipe
I love how this dessert delivers all the flavor of a traditional tiramisu—coffee, mascarpone and cocoa—in a chilled, make-ahead format. The no-churn method means I don’t need an ice cream maker or raw eggs. Since I can assemble it ahead of time and freeze it, it’s perfect for gatherings or when I want a special dessert without last-minute work. The texture blends creamy mascarpone ice cream with soft coffee-soaked ladyfingers for a satisfying frozen bite.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
300 ml strong coffee (cooled)
24 ladyfingers (savoiardi)
300 ml heavy cream (or double cream)
1 teaspoon vanilla extract
250 g sweetened condensed milk
250 g mascarpone cheese
Cocoa powder, for dusting
Directions
Line a 9 × 7 inch baking dish with parchment paper, leaving enough overhang to lift the dessert once frozen.
Pour the cooled coffee into a shallow dish and set aside for dipping.
In a large bowl, add cold heavy cream and vanilla extract; whip until soft peaks form.
Add the sweetened condensed milk and whip again until fully combined.
Add the mascarpone and whip until the mixture reaches medium peaks.
Lightly dip each ladyfinger into the cooled coffee and arrange them in a single layer in the lined dish.
Spread the mascarpone ice-cream mixture evenly over the first layer of ladyfingers.
Add a second layer of lightly dipped ladyfingers on top.
Cover the dish tightly with plastic wrap and foil. Freeze for at least 6 hours or overnight.
Remove from the freezer, dust the top with cocoa powder and let it sit for 10–15 minutes to soften slightly.
Lift the dessert from the dish, slice into sandwiches and serve.
Servings And Timing
This recipe makes about 6 ice cream sandwiches.
It takes around 25 minutes of active preparation and about 12 hours total, including freezing time.
Variations
If I can’t find ladyfingers, I sometimes substitute a light sponge cake cut into strips.
For a smaller portion, I arrange a single ladyfinger per slice instead of two.
For a gluten-free version, I simply replace the ladyfingers with gluten-free ones.
I can also add a thin layer of finely chopped dark chocolate between layers for extra richness.
Storage/Reheating
I store the sandwiches in an airtight container or wrap each one individually in plastic wrap. They keep well in the freezer for up to one month. Before serving, I let them rest at room temperature for about 10–15 minutes so they soften enough to slice and enjoy.
FAQs
What does this tiramisu ice cream sandwich taste like?
It has the classic tiramisu flavors—creamy mascarpone, soft coffee-soaked ladyfingers and a light cocoa finish—but in a refreshing frozen form.
Can I make this dessert ahead of time?
Yes, I prefer making it ahead because the freezing time allows the layers to set perfectly.
Is this a good dessert for warm weather?
Definitely. I like making it in summer when I want the familiar taste of tiramisu but chilled and refreshing.
Can this recipe be made gluten free?
Yes. I simply use gluten-free ladyfingers or soft gluten-free biscuits to keep the texture similar.
How do I keep the ladyfingers from getting too soggy?
I dip each ladyfinger quickly so it absorbs just enough coffee without becoming too soft, helping the sandwiches hold their shape.
Conclusion
I enjoy making this tiramisu ice cream sandwich because it transforms classic tiramisu into a fun, easy, frozen treat. The layers of creamy mascarpone ice cream and lightly coffee-soaked ladyfingers create a dessert that is elegant yet simple enough for any day of the week.
A frozen twist on the classic Italian dessert, these tiramisu ice cream sandwiches feature coffee-soaked ladyfingers layered with a rich, no-churn mascarpone ice cream for a creamy, refreshing treat.
Ingredients
300 ml strong coffee (cooled)
24 ladyfingers (savoiardi)
300 ml heavy cream (or double cream)
1 teaspoon vanilla extract
250 g sweetened condensed milk
250 g mascarpone cheese
Cocoa powder, for dusting
Instructions
Line a 9 × 7 inch baking dish with parchment paper, leaving overhang to lift the dessert later.
Pour cooled coffee into a shallow dish.
In a large bowl, whip cold heavy cream with vanilla until soft peaks form.
Add sweetened condensed milk and whip to combine.
Add mascarpone and whip until medium peaks form.
Dip each ladyfinger lightly in coffee and layer in the dish.
Spread the mascarpone ice cream mixture over the ladyfingers.
Top with a second layer of coffee-dipped ladyfingers.
Cover tightly and freeze for at least 6 hours or overnight.
Before serving, dust with cocoa powder and let sit for 10–15 minutes to soften slightly.
Lift out, slice into sandwiches, and serve.
Notes
Use gluten-free ladyfingers for a gluten-free version.
Add chopped dark chocolate between layers for extra texture.
Substitute light sponge cake if ladyfingers aren’t available.
Wrap sandwiches individually for convenient storage.
