Dairy-Free Tiramisu Ice Cream
Indulge in the luxurious, velvety flavors of Dairy-Free Tiramisu Ice Cream, a decadent dessert perfect for those seeking a plant-based twist on the classic Italian treat. Crafted with rich, full-fat coconut milk, creamy coconut cream, and infused with bold espresso, this recipe delivers the iconic coffee and cocoa notes of tiramisu in frozen form. Sweetened naturally with maple syrup and thickened to perfection with arrowroot powder, this creamy delight can be churned in an ice cream maker or made entirely by hand. For an authentic touch, sprinkle crushed gluten-free ladyfingers or sponge cake on top and finish with a dusting of cocoa powder. Ready in just 20 minutes of prep, this dairy-free masterpiece is perfect for both casual treats and elegant occasions.
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Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Coconut cream
- 1 cup Strong brewed espresso or coffee
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Arrowroot powder or cornstarch
- 3 pieces Gluten-free ladyfingers or sponge cake (optional, for topping)
Directions
Step 1
In a medium saucepan, combine the coconut milk, coconut cream, and brewed espresso or coffee. Heat over medium heat, stirring gently, until the mixture is warm but not boiling, about 5 minutes.
Step 2
In a small bowl, mix the arrowroot powder (or cornstarch) with a few tablespoons of the warm coconut milk mixture to create a slurry. Stir until smooth and lump-free.
Step 3
Whisk the slurry back into the saucepan and continue stirring for another 3-5 minutes until the mixture thickens slightly to a custard-like consistency. Remove from heat.
Step 4
Stir in the maple syrup, vanilla extract, and 1 tablespoon of cocoa powder. Mix until well combined. Allow the mixture to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Step 5
If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions until the texture is creamy and thick. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30-45 minutes to break up ice crystals, until fully frozen, about 4 hours.
Step 6
Before serving, crush the gluten-free ladyfingers or sponge cake pieces into fine crumbs, if using. Sprinkle the crumbs over the ice cream for a tiramisu-inspired crunch.
Step 7
Dust the ice cream with the remaining cocoa powder for an authentic tiramisu finish. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1193.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2789.3 |
| Total Fat 164.0g | 0% |
| Saturated Fat 142.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 413.6mg | 0% |
| Total Carbohydrate 340.6g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 282.3g | |
| Protein 22.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.4mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 1854.4mg | 0% |
Source of Calories