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Baking in the summer can be a challenge. As air conditioners fight to cool the space, the heat from a running oven can turn your kitchen into an uncomfortable place. But don’t worry, you can still indulge your sweet cravings without the oven. This ice cream tiramisu recipe from the Institute of Culinary Education doesn't require any special tools—no oven necessary.
Traditional tiramisu combines eggs, sugar, and mascarpone layered with coffee-soaked spongecake or lady fingers. In this version, the mascarpone is replaced with pre-made ice cream, turning it into the perfect summer indulgence. “No eggs to cook or anything like that,” explains Roger Sitrin, lead chef-instructor at ICE, to Mytour. “It’s simple to make and sure to be a hit at any gathering.”
Start by lining a square pan with plastic wrap, then place a layer of lady fingers at the bottom. Brush them with a mix of brewed coffee, espresso powder, and coffee liqueur to infuse a rich coffee taste. Then, spread softened coffee ice cream over the lady fingers and top it with grated bittersweet chocolate.
The trickiest part of this straightforward recipe might be getting the ice cream to the right spreadable texture. “If you leave it on the counter, it will melt from the outside in, meaning the outside will turn liquid before the inside reaches the right consistency,” says Sitrin. He suggests microwaving it in three 10-second intervals, checking it each time.
Keep building your tiramisu by layering the remaining lady fingers, coffee mixture, vanilla ice cream, and grated chocolate. Once done, cover the pan with foil and let it freeze until set before serving.
The Institute of Culinary Education is one of the world’s largest and most respected culinary schools. If you're interested in joining their programs—ranging from culinary arts to pastry and baking, hospitality, hotel management, and more—check out their curricula on their website.
Ice Cream Tiramisu
Serves 6 to 9
Melt 3 ounces of bittersweet chocolate. Take 24 ladyfingers and break them in half. Brew ¼ cup of coffee and add 2 teaspoons of espresso powder along with ¼ cup of coffee liqueur, like Kahlua. Soften 1 pint of coffee ice cream and 1 pint of vanilla ice cream. Garnish with chocolate-covered espresso beans if desired.
- Start by lining an 8-inch square pan with plastic wrap, leaving an overhang of 2 inches on each side.
- Grate 3 ounces of bittersweet chocolate (about 1 cup).
- Place 12 ladyfinger halves in a single layer at the bottom of the pan.
- Mix brewed coffee, espresso powder, and coffee liqueur in a small bowl. Brush half of this mixture over the ladyfingers.
- In a large bowl, soften 1 pint of coffee ice cream and stir until smooth but not fully melted. Spread it evenly over the ladyfingers and sprinkle with half of the grated chocolate. Repeat the layer with ladyfingers brushed with the remaining coffee mixture, followed by 1 pint of softened vanilla ice cream. Top with the remaining grated chocolate.
- Cover with foil and freeze until the dessert is firm.
- Before serving, allow it to rest in the refrigerator to soften slightly. Remove the foil and transfer the dessert to a serving plate. Garnish with chocolate curls and slice into squares.
