Low Carb Tiramisu Ice Cream

Indulge in the decadent flavors of your favorite Italian dessert with this Low Carb Tiramisu Ice Cream—a creamy, keto-friendly treat that’s perfect for satisfying sweet cravings without the guilt. Featuring a velvety base of heavy cream, mascarpone cheese, and almond milk, this luscious frozen dessert gets its authentic tiramisu essence from bold coffee, a hint of rum extract, and a dusting of unsweetened cocoa powder. With only 20 minutes of prep time, this no-sugar-added recipe is churned into a silky scoopable delight, making it an ideal dessert for low-carb enthusiasts. Serve it straight from the freezer for an elegant finale to any meal. Whether you’re hosting a dinner party or treating yourself, this Tiramisu-inspired ice cream will impress with its rich, layered flavors and creamy texture.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 1 cup Mascarpone cheese
• 0.5 cup Powdered erythritol (or preferred keto sweetener)
• 5 large Egg yolks
• 2 teaspoons Vanilla extract
• 2 teaspoons Instant coffee powder
• 2 tablespoons Hot water
• 1 tablespoon Unsweetened cocoa powder
• 1 teaspoon Rum extract (optional)

Directions

Step 1

In a small bowl, dissolve the instant coffee powder in the hot water and set aside to cool.

Step 2

In a medium saucepan over medium heat, combine the heavy cream, almond milk, and powdered erythritol. Stir until the erythritol is fully dissolved and the mixture is heated (do not boil).

Step 3

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Step 4

Gradually temper the egg yolks by slowly adding a ladle of the hot cream mixture while continuously whisking. Repeat this step with another ladle to ensure the yolks don't curdle.

Step 5

Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes).

Step 6

Remove from heat and whisk in the mascarpone cheese, vanilla extract, coffee mixture, and rum extract (if using) until smooth.

Step 7

Strain the custard through a fine mesh sieve into a large bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.

Step 8

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Step 9

Transfer half of the churned ice cream into a freezer-safe container. Sprinkle a thin layer of cocoa powder over the surface, then add the remaining ice cream on top. Smooth the surface and sprinkle with more cocoa powder for a Tiramisu-like effect.

Step 10

Freeze for at least 2 hours to firm up before serving. Scoop and enjoy!

Nutrition Facts

Serving size	(1218.5g)

Amount per serving	% Daily Value*
Calories	2994.5

Total Fat 289.3g	0%
Saturated Fat 173.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1745.7mg	0%
Sodium 381.1mg	0%
Total Carbohydrate 136.3g	0%
Dietary Fiber 2.2g	0%
Total Sugars 1.8g
Protein 26.6g	0%

Vitamin D 179.3IU	0%
Calcium 898.2mg	0%
Iron 4.1mg	0%
Potassium 657.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.0%

Protein: 3.3%

Carbs: 16.7%