Tiramisu Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • LadyFingers (makes about 20 fingers)
  • 3 large eggs, separated
  • 1 tsp Pure vanilla extract
  • ½ cup almond flour
  • ¼ cup Swerve Confectioner (or 1 tsp stevia glycerite)
  • ¼ tsp baking powder
  • COFFEE DIP:
  • 6 oz decaf espresso or strong brewed coffee
  • ¼ cup Swerve Confectioners (or 1 tsp stevia glycerite)
  • 1 tsp rum extract
  • ½ tsp pure vanilla extract
  • ICE CREAM:
  • 5 egg yolks
  • ½ cup Swerve (or to desired sweetness)
  • 1 cup heavy whipping cream
  • ¾ cup decaf espresso OR strong brewed coffee
  • 1 teaspoon rum extract
  • ¼ tsp fine grain sea salt
  • MASCARPONE SWIRL:
  • 8 oz mascarpone cheese (or cream cheese)
  • ¼ cup Swerve confectioners (or 1 teaspoon stevia glycerite) or to desired sweetness
  • ½ tsp rum extract
  • ADDITIONAL INGREDIENT:
  • Unsweetened Baking Cocoa to dust on top if desired
Instructions
  1. LADYFINGERS: Preheat oven 375 degrees F and place parchment paper on 2 cookie sheets.
  2. Separate the eggs and beat yolks with natural sweetener for about 4 minutes; then add in vanilla.
  3. In a separate bowl beat the whites until egg whites form stiff peaks.
  4. Fold almond flour and baking powder into egg yolk mixture.
  5. Slowly fold in the whipped egg whites, making sure not to over- mix the batter.
  6. Place the batter into a very large ziplock bag and cut with a scissors ½ inch piece from corner and pipe the batter into ladyfinger shapes, 4 inches long 1 inch wide and about 2 inches apart from each other.
  7. Bake for 6-8 minutes until they are light golden color.
  8. Remove from oven and allow to cool.
  9. COFFEE DIP: Mix all ingredients and set in fridge to cool.
  10. In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.
  11. OPTIONAL cooking to temper eggs: to cook the custard (I skip this since I am not afraid of raw eggs): Place the saucepan onto medium heat on the stove and cook, stirring constantly ( see photo). Stir until thickened into a custard. Remove from heat and stir in the coffee/espresso, rum extract and salt. Let cool completely.
  12. Place into your ice cream machine (click HERE to find the one I love AND it is on SALE!) and watch the magic happen within 15 or according to your ice cream maker's directions.
  13. Spoon coffee dip over the ladyfingers.
  14. Stir the mascarpone, swerve and rum extract until well combined.
  15. Stir in the coffee soaked ladyfingers, then swirl in the softened mascarpone swirl just until swirled in then turn off ice cream machine. Freeze until set. Just before serving dust with unsweetened cocoa powder if desired.
Notes
Nutritional Information:
440 calories, 42g fat, 11g protein, 4g carbs, 1g fiber
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/tiramisu-ice-cream/