Tiramisu Ice Cream Parfait
User Reviews
5
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Prep Time
20 mins
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Chilling Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Calories
442 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Tiramisu Ice Cream Parfait
Description
This dessert uses a no-churn ice cream made by folding mascarpone cheese and sweetened condensed milk into whipped cream to create a creamy mascarpone ice cream base without an ice cream maker. Thick slices of dense cake—such as pound cake—are quickly dipped in cold strong coffee to moisten without becoming soggy. The parfait is assembled in layers of coffee-soaked cake and the mascarpone ice cream mixture in freezer-safe glasses or containers.
The layered dessert is frozen for several hours until firm, then topped with grated chocolate to enhance the tiramisu flavor. The combination delivers the coffee and creamy flavor profile of tiramisu with a smooth, frozen texture balanced by bite-sized cake pieces. For serving, the parfait can be thawed slightly for easier spooning.
Variations include substituting the coffee-soaked cake with cookie pieces or fresh berries for a fruitier option. The dessert can also be made in a loaf or cake pan by layering similarly. Leftovers should be covered and stored in the freezer, maintaining quality for up to two weeks.
Ingredients
TIRAMISU NO-CHURN ICE CREAM
- 2 cups cream whole, whipping, or heavy
- ½ cup mascarpone cheese remove from fridge 30 minutes prior
- 1 can sweetened condensed milk 14 ounces
EXTRAS
- 3 or 4 cake thick slices cut into bite size pieces; heavy crumb, e.g. pound cake
- ¼-½ cup coffee strong, cold
- 2-3 tablespoons chocolate grated for sprinkling
- 2-3 tablespoons cocoa powder grated for sprinkling
Instructions
TIRAMISU NO CHURN ICE CREAM
- In a medium bowl combine well the mascarpone and sweetened condensed milk.
- In a large bowl beat cream until stiff peaks form. Fold the mascarpone mixture into the whipped cream until well combined.
- In a small bowl add the cold coffee, dip the pieces of cake in the coffee (quickly so they aren't soaked and fall apart).
- Using freezer safe glasses add a layer of coffee dipped cake (3-4 pieces) and top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers (depending on the size of the glasses). Cover with plastic wrap and freeze until firm approximately 3-5 hours or over night. Sprinkle with grated chocolate if desired before serving. Enjoy!
- If you find the cake is too frozen to eat you can let the parfait thaw for about 30 minutes in the fridge and then serve or you could make the ice cream in a separate container and make the dessert just before serving.
Notes
- Use a dense cake like pound cake or sponge cake to prevent sogginess when dipped in coffee.
- Quickly dip cake pieces in cold coffee to moisten without falling apart.
- Optionally substitute cake or cookies with fresh berries for a fruit variation.
- Add coffee liqueur to mascarpone mix if desired for extra flavor.
- Parfaits can be assembled in glasses or loaf pans; layer cake and ice cream accordingly.
- Store any leftovers covered in the freezer for up to two weeks.
- Let frozen parfait thaw about 30 minutes in the fridge before serving if too firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 128mg | 43% |
| Sodium | 84mg | 4% |
| Potassium | 197mg | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1390IU | 28% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 177mg | 18% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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