No Churn Tiramisu Ice Cream

No-Churn Tiramisu Ice Cream

Ingredients

• 2 cups whipping cream
• 14 ounces sweetened condensed regular or coconut milk (Nature’s Charm brand sweetened condensed coconut milk)
• 8 oz. mascarpone cheese
• 1 cup brewed coffee or bottled espresso liqueur or martini (try Atomic Black)
• 1/2 cup cocoa powder, divided
• 2 tbs. granulated sugar
• 2 cups chopped lady finger cookies

Instructions

1. In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.

    

2. Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.

3. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee  liqueur or coffee mixed with granulated sugar. Scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan.

    

4. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!

5. Freeze for 4-6 hours.