I know people say stuff like this all the time, but I truly feel that this recipe is a *strong* contender for the official dessert of summer. Tiramisu is SO good on its own, but turned into an ice cream cake?! Omg. So delicious and so refreshing in this summer heat. Plus, each serving has 10 grams of protein, 6 grams of fiber, less than 350 calories, AND doesn't completely melt into a puddle as it sits. Honestly it wouldn’t have been likely anyways due to how flippin' fast you’re likely to devour it, but I digress…Even if you don't own an ice cream maker (I've included instructions for with and without), if you love tiramisu, you absolutely need to try this recipe. And today's your lucky day because it’s linked for $FREE.99 below. Prego!
9ozsugar-free dark chocolate chipsfinely chopped, Lily’s brand recommended
Instructions
Make the ice cream base. To a food processor or blender, add all the ice cream ingredients and process/blend just until smooth and no lumps form. You want to avoid over-mixing here, as the mascarpone can split if overworked.
Churn the ice cream. If using a standard ice cream maker, first freeze the base of the machine overnight. You can make the ice cream mixture and chill while you’re waiting for the base to be ready. Once it’s frozen, pour the ice cream base into the machine and churn for 20-30 minutes. If using a Ninja Creami, pour the ice cream base into the Creami pint and freeze overnight, then follow instructions to process into ice cream. If not using an ice cream maker of any kind, pour the ice cream base into a shallow, freezer-safe container, cover the top with plastic wrap and put into the freezer, removing the base every 30 minutes and whisking vigorously (either using a whisk, spatula or hand mixer) until you’ve achieved soft serve ice cream consistency (2-3+ hours).
Assemble the tiramisu. About 15 minutes before the ice cream is done churning, add your freshly brewed espresso to a wide, shallow dish along with the almond liqueur and stir to combine, then ready a 9×9 pan and your ladyfingers. Dip half the lady fingers into the espresso mixture, one or two at a time, soaking the top and bottom for a second or so each, then remove and arrange in two 7-finger rows in your 9×9 dish. Add half of your freshly churned ice cream into the dish and spread evenly to the edges, then sprinkle with half the chopped chocolate chips, covering the ice cream evenly. Repeat for the second layer, then cover with plastic wrap and freeze for 6 hours or overnight.
Slice and serve. About 20 minutes before you’re ready to serve, remove from the freezer and let stand for 10 minutes. Using a hot knife (knife dipped in hot water and dried off), cut the amount of slices you need, then cover any remaining cake and put it back in the freezer. Let the individual slices sit at room temperature for 10-15 minutes to continue thawing before enjoying!
Notes
Make sure your ice cream is freshly churned (not placed back in the freezer after churning) when layering it into your cake. If the ice cream is too stiff, it won’t spread easily and the added pressure could squish the lady fingers.
Ice cream cake lasts about a week or so in the freezer before the ice cream starts to get freezer burnt.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
