Amaretto Tiramisu Ice Cream

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All the flavour of an amaretto tiramisu, in a batch of homemade mascarpone ice cream! There’s coffee, lady fingers & a hint of liqueur.

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amaretto tiramisu ice cream scoop

If you’re a tiramisu fan, you’ll LOVE this homemade ice cream!

Here, we’re making the ice cream version of my amaretto tiramisu recipe. There’s a creamy mascarpone ice cream base that’s flavoured with marsala wine, chunks of espresso & amaretto soaked savoiardi lady fingers and layers of cocoa powder. It’s proper tasty & would make for a seriously good affogato when served with a shot of espresso.

Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!

churned mascarpone ice cream with lady finger pieces

Ingredient Notes

  • Dairy – Make sure to use whole milk & full fat mascarpone for this recipe. This is key to getting the smoothest, creamiest homemade ice cream!
  • Sugar – You’ll need caster sugar & glucose syrup for this ice cream. Both add sweetness & glucose syrup makes our ice cream easier to scoop.
  • Milk Powder – Skimmed milk powder is used to make ice cream smoother & creamier. I like to use Marvel milk powder but any brand should work.
  • Lady Fingers – We’re using savioardi lady fingers for this ice cream, as it is what is used in a traditional tiramisu. These are available in some supermarkets & online. You’ll need 6 lady fingers for this recipe.
  • Coffee – We’re soaking the lady fingers in 2 double shots of espresso before adding them into the churned ice cream. If you haven’t got an espresso machine, you could use a moka pot or a nespresso machine to brew your coffee.
  • Alcohol – This ice cream is based off my amaretto tiramisu recipe, so we’re using the same alcohol in both. You’ll need marsala wine for the custard base & amaretto liqueur for coffee (for soaking the lady fingers).
  • Cocoa Powder – To make this ice cream like a proper tiramisu, we’re going to be dusting it with cocoa powder. For the best flavour, Dutch processed cocoa is best!
cocoa dusted tiramisu ice cream

How To Make Amaretto Tiramisu Ice Cream

The full, printable recipe card for this ice cream can be found at the bottom of this post! Here’s a quick rundown of the recipe…

  1. Custard Base
    To start our custard base, we place whole milk, caster sugar, skimmed milk powder, glucose syrup & sea salt into a pan. We whisk to combine then warm the milk over a low heat, until steaming hot.
  2. Tempering Yolks
    Whilst the milk is heating up, we place caster sugar & egg yolks into a mixing bowl then whisk together. Then we pour half of the warm milk into the yolks, whisking constantly as we do so. This is called tempering the eggs & is done to prevent the custard scrambling.
  3. Cooking Out
    Now we add the tempered eggs into the pan of milk then cook the custard over a low heat until it reaches a temperature of 82°c/180°f (a digital food probe comes in handy here!). Once cooked, we take the custard off the heat & set to one side.
  4. Adding In Mascarpone
    Next, we place mascarpone & marsala wine into a mixing bowl then whisk it by hand, until smooth & combined. We add this into our custard & whisk to incorporate.
  5. Overnight Chill
    Next, we give the custard a quick blitz with a stick blender, pass it into a bowl, through a sieve then chill in the fridge overnight. This matures the ice cream base, improving the flavour & texture of the finished ice cream.
  6. Churning
    The next day, we churn the custard in an ice cream machine, to the consistency of soft scoop. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
  7. Soaking Lady Fingers
    Whilst our ice cream is churning, we soak lady fingers in a mix of espresso, amaretto & sugar then we cut them into 2 cm pieces & set to one side.
  8. Freezing
    Once our ice cream has churned, we fold in the soaked lady fingers then transfer into a 1 litre tub. We then let the ice cream set in the freezer for at least 4 hours before scooping.

Tiramisu Ice Cream Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use good quality ingredients for the best flavour.
  • Add a small amount of alcohol into the base, for a softer set.
  • Churn the ice cream until it reaches -5°c/23°f, to avoid over churning.
  • Blitz the custard with a stick blender, for a smoother texture.
  • Set your freezer to 18°c/-1°f for the best set.
  • Dip your scoop in hot water for easier scooping!

Frequently Asked Questions

Do I need an ice cream machine?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

Can I make tiramisu ice cream without alcohol?

Although you can make tiramisu ice cream without alcohol, you’ll get better results if you leave it in. The marsala in the custard adds flavour & makes the ice cream easier to scoop. And the amaretto in the coffee, helps prevent the lady fingers from freezing too hard.

How long does homemade ice cream keep for?

Once churned, homemade blueberry ice cream will keep for up to 2 weeks in the freezer. After this time, larger ice crystals will start to form, negatively affecting the texture.

What milk powder is best for ice cream?

Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.

coffee soaked savioardi pieces

Equipment Used

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Amaretto Tiramisu Ice Cream

All the flavour of an amaretto tiramisu, in a batch of homemade mascarpone ice cream! There's coffee, lady fingers & a hint of liqueur.
Prep Time20 minutes
Cook Time10 minutes
Churning Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Large Saucepan
  • Mixing Bowl
  • Sieve

Ingredients

Mascarpone Custard

  • 420 g Whole Milk
  • 40 g Glucose Syrup
  • 35 g Skimmed Milk Powder
  • 1 tsp Vanilla Paste
  • ¼ tsp Fine Sea Salt
  • 120 g Caster Sugar
  • 85 g Egg Yolks
  • 250 g Mascarpone
  • 30 g Marsala Wine

Coffee Soaked Savoiardi

  • 70 ml Espresso (2 Double Shots)
  • tbsp Amaretto
  • 1 tbsp Caster Sugar
  • 6 Savoiardi Lady Fingers

To Assemble

  • ½ tbsp Dutch Processed Cocoa Powder

Instructions

Mascarpone Custard

  • Place the milk, glucose, milk powder, vanilla, salt & 60 grams of the caster sugar into a large saucepan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the milk is heating up, place the egg yolks & remaining sugar into a mixing bowl & whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. Once cooked, take the custard off the heat.
    A digital food probe comes in handy here!
  • Next, add the mascarpone & marsala wine into a mixing bowl & whisk until smooth. Add into the warm custard & whisk to incorporate.
  • Give the custard a quick blitz with a stick blender then pass into a clean bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.

Churning – The Next Day

  • First, brew the espresso & add into a dish with the amaretto & sugar. Stir, to melt the sugar then set aside to cool.
  • Next, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
  • Whilst the ice cream is churning, dip the lady fingers into the espresso (one at a time) leaving them to soak for 2 seconds on each side.
  • Once all the lady fingers have been dipped in coffee, chop each into 5 pieces & set aside.
  • Once the ice cream has finished churning, carefully fold in the lady fingers then transfer to a 1 litre tub. Leave to set in the freezer for at least 4 hours before serving.

Notes

1. Ice Cream Maker – To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Coffee – You’ll need 2 double shots of espresso, to soak the lady fingers in. If you haven’t got an espresso machine, you could use a nespresso machine, moka pot or cold brew instead.
5. Lady Fingers – Savioardi lady fingers are best for tiramisu (and tiramsiu ice cream). These are available online & in some supermarkets.
6. Alcohol – You’ll need 2 types of alcohol for this ice cream. Marsala wine which goes in the ice cream base & amaretto, which is in the espresso (for soaking the lady fingers). Feel free to use your preferred amaretto, I used Disaronno. 

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