No Churn Tiramisu Ice Cream

Name: No Churn Tiramisu Ice Cream
Ingredients: 10 DeLallo Savoiardi Ladyfingers; 2 cups strongly brewed coffee (can also use 8 tablespoons of DeLallo Instant Espresso Powder mixed with 2 cups hot water); 2 1/2 cups heavy cream; 7.5 oz sweetened condensed milk (half of a normal can); 1/2 cup mascarpone; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup store-bought fudge sauce

bromabakery.com

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Author : Sarah Fennel

Ingredients

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10 DeLallo Savoiardi Ladyfingers2 cups strongly brewed coffee (can also use 8 tablespoons of DeLallo Instant Espresso Powder mixed with 2 cups hot water)2 1/2 cups heavy cream7.5 oz sweetened condensed milk (half of a normal can)1/2 cup mascarpone2 teaspoons vanilla extract1/4 teaspoon salt1/2 cup store-bought fudge sauce

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Instructions

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Step 1

Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.

Step 2

In a standing mixer with a whisk attachment, whip heavy cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whip until combined.

Step 3

Pour 1/3 of the ice cream mixture into a 9″x3″ loaf pan. Toss in 1/3 of soaked ladyfingers. Drizzle with 1/3 of the chocolate sauce. Repeat 2 more times until everything is used up.

Step 4

Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.