Tiramisu Ice Cream
Creamy mascarpone, bold espresso, a touch of rum, and a delicate dusting of cocoa bring the classic flavors of tiramisu into this smooth, scoopable homemade ice cream.
A Lighter Dessert for the Holiday Table
Tiramisu may not traditionally be considered a holiday dessert, but in our house, it is. It is one of those desserts I often make during the holidays, especially after a rich meal when something delicate and not overly sweet feels just right.
This tiramisu ice cream was inspired by the delicious tiramisu we enjoyed in Italy. The combination of real mascarpone, espresso, rum, and cocoa captures that familiar flavor beautifully, but in a creamy frozen dessert.
Four ounces of mascarpone turned out to be just the right amount. It adds richness and a gentle creaminess without overwhelming the coffee or making the ice cream too heavy. The rum rounds everything out, while a final dusting of unsweetened cocoa gives each scoop the classic tiramisu finish.
And because this recipe uses espresso powder instead of brewed coffee, you get plenty of coffee flavor without adding extra water to the ice cream base.
Ingredients
Cinnamon Ice Cream
2 cups half-and-half, divided
1 cup heavy cream
4 ounces mascarpone, slightly softened
½ cup cup-for-cup allulose or preferred equivalent sweetener
2 tablespoons nonfat milk powder
1 tablespoon espresso powder
1 tablespoon vanilla extract or paste
⅛ teaspoon fine sea salt
1 tablespoon rum
Unsweetened cocoa powder, for finishing
Why Allulose?
Allulose is my go-to sweetener for homemade ice cream because it does more than replace sugar’s sweetness—it also helps create a softer, more scoopable frozen texture.
Equipment We Use:
❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
❇️ Nielsen-Massey Vanilla Bean Paste
❇️ Anthony's Espresso Baking Powder
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Instructions
Allow the mascarpone to soften at room temperature for 15–20 minutes.
Measure ¼ cup of the half-and-half and warm it until hot but not boiling. Add the espresso powder and stir until completely dissolved. Let it cool slightly.
Add the remaining 1¾ cups half-and-half, sweetener, nonfat milk powder, vanilla, salt, and bloomed espresso mixture to a blender. Blend until smooth and the dry ingredients are completely dissolved.
Add the softened mascarpone and blend again until fully incorporated, stopping to scrape down the blender if necessary.
Add the heavy cream and rum. Blend briefly, just until combined. Avoid overblending once the heavy cream has been added.
Pour the base into a covered container and refrigerate for at least 4 hours, or preferably overnight.
Stir the chilled base, then churn according to your ice cream maker’s instructions. If using the KitchenAid ice cream attachment, churn on speed 1 until it reaches a thick soft-serve consistency.
Transfer the ice cream to a freezer-safe container, adding a light dusting of unsweetened cocoa powder as you layer it.
Cover and freeze for approximately 4 hours, or until firm enough to scoop.
Let the ice cream soften at room temperature for a few minutes before serving, if needed. Finish with another light dusting of cocoa powder.
Smarter Scoops Serving Tips
Sprinkle crushed ladyfingers over each serving for the flavor and texture of classic tiramisu.
Layer crushed ladyfingers into the ice cream as you transfer it to the container. Keep the layers light so the cookies complement the creamy texture without overwhelming it.
Serve alongside a cup of espresso, coffee, or cappuccino.
Add a scoop to a warm slice of coffee cake.
Make a tiramisu-inspired affogato by pouring a small shot of hot espresso over a scoop immediately before serving.
Garnish with dark chocolate shavings or a few chocolate-covered espresso beans for a more decorative finish.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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