Tiramisu Ice Cream Bars
Tiramisu is a family favorite. So, when the weather turns warm and ice cream becomes a staple, it felt only natural to turn our favorite dessert into an ice cream sandwich! The best part comes from the simplicity of the bars. The hardest part will be waiting 24 hours for the bars to set, but once they come out you won’t be able to put them down!
Recipe in grams: By popular request, recipes are now also in grams!
Ice cream base: If you are looking to JUST make ice cream, you can simply make the ice cream base and freeze it in a container with a lid. You can also adjust the flavors / add toppings with this base! You can skip the coffee and replace with vanilla extract, then change up the flavors from there!
as always, feel free to reach out to @dolcebakes_ on Instagram for any questions!
Tiramisu Ice Cream Bars
Equipment
- 1 hand mixer or whisk
Ingredients
Coffee Ice Cream Base
- 2 cups heavy whipping cream 450 ml
- 1 tbsp instant coffee powder 15 grams
- 1 can condensed milk 14 oz
Assembly
- 2 tbsp instant coffee powder 15 grams
- 2 cups lukewarm water 475 ml
- 1 tbsp sugar 7 grams
- 1 package lady fingers
- 1/4 cup cocoa powder 25 grams
Instructions
Ice Cream Base
- Combine the heavy cream and instant coffee in a large bowl
- Whisk until you have stiff peaks
- Add in the condensed milk and and whip again until fully combined***If you JUST want ice cream, you can transfer this into a container with a lid and freeze it at this stage.
- Set the ice cream base aside while you work on the rest of the dessert
Assembly
- To dip the lady fingers, we are going to make a strong coffee
- Combine the instant coffee, sugar, and water in a bowl
- Place parchment paper inside of the baking tin you are going to use, this will ensure an easy release
- Dip the lady fingers inside the coffee and place at the bottom of your tin
- Add 2 cups of the ice cream base and then repeat with more lady fingers and ice cream.
- Top with a dusting of cocoa powder and freeze for 24 hours.
Release Tips
- To release the ice cream bars, I ran a warm knife around the edges and then flipped the pan upside down on a baking sheet.
- Remove the parchment paper and flip it back over.
- Slice and enjoy 🙂
