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–+ servings

Tiramisu Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Course Dessert, Vegetarian
Cuisine American, Italian
Servings 6
Calories 440

Equipment

Ice Cream Maker

Ingredients
  

LADYFINGERS (makes about 20 fingers)

  • 3 large eggs separated
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup Natural Sweetener or 1 tsp stevia glycerite
  • 1/4 teaspoon baking powder

COFFEE DIP:

  • 6 ounces decaf espresso or strong brewed coffee
  • 1/4 cup Natural Sweetener or 1 tsp stevia glycerite
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract

ICE CREAM:

  • 5 large egg yolks
  • 1/2 cup allulose keeps ice cream soft
  • 1 cup heavy whipping cream
  • 3/4 cup decaf espresso OR strong brewed coffee
  • 1 teaspoon rum extract
  • 1/4 teaspoon Redmond Real salt

MASCARPONE SWIRL:

  • 8 ounces mascarpone cheese or cream cheese
  • 1/4 cup Natural Sweetener or 1 teaspoon stevia glycerite or to desired sweetness
  • 1/2 teaspoon rum extract

OPTIONAL GARNISH:

  • unsweetened cocoa powder to dust on top if desired

Instructions
 

  • LADYFINGERS: Preheat oven 375 degrees F and place parchment paper on 2 cookie sheets.
  • Separate the eggs and beat yolks with natural sweetener for about 4 minutes; then add in vanilla.
  • In a separate bowl beat the whites until egg whites form stiff peaks.
  • Fold almond flour and baking powder into egg yolk mixture.
  • Slowly fold in the whipped egg whites, making sure not to over- mix the batter.
  • 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.
  • Bake for 6-8 minutes until they are light golden color.
  • Remove from oven and allow to cool.
  • COFFEE DIP: Mix all ingredients and set in fridge to cool.
  • 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.
  • 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. Stir until thickened into a custard. Remove from heat and stir in the coffee/espresso, rum extract and salt. Let cool completely.
  • Place into your ice cream machine and watch the magic happen within 15 or according to your ice cream maker's directions.
  • Spoon coffee dip over the ladyfingers.
  • Stir the mascarpone, swerve and rum extract until well combined.
  • 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.

Nutrition

Calories: 440 | Fat: 42g | Protein: 11g | Carbohydrates: 4g | Fiber: 1g | P:E Ratio: 0.2