Vegan Tiramisu Ice Cream
Indulge in the ultimate dairy-free dessert with this Vegan Tiramisu Ice Cream recipe, a luscious plant-based twist on the classic Italian treat. Bursting with bold espresso flavor, velvety layers of vanilla-coffee and rich chocolate, and perfectly complemented by gluten-free vegan ladyfinger pieces, this frozen delight is both creamy and luxurious. Crafted with wholesome ingredients like full-fat coconut milk, soaked cashews, and a touch of maple syrup, it features a decadent yet guilt-free texture. The addition of dark chocolate shavings and swirls of cacao powder adds a sophisticated finishing touch. Perfect for vegans and non-vegans alike, this no-bake treat is ideal for summer entertaining or a special dessert any time of year. Simple to prepare and packed with decadent flavor, this vegan ice cream will quickly become your go-to indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 can (13.5 oz) Full-fat coconut milk
- 1 can (13.5 oz, chilled overnight) Coconut cream
- 1 cup Almond milk
- 0.5 cup Maple syrup
- 1 tablespoon Vanilla extract
- 2 teaspoons Instant espresso powder
- 0.75 cup Cashews, soaked and drained
- 2 tablespoons Cacao powder
- 4 pieces Ladyfinger-style biscuits (gluten-free, vegan)
- 2 tablespoons Dark chocolate shavings (vegan)
Directions
Step 1
Place the can of chilled coconut cream in the refrigerator overnight. Before starting the recipe, scoop out the solid cream and leave the liquid behind.
Step 2
In a blender, combine the full-fat coconut milk, coconut cream, almond milk, maple syrup, vanilla extract, soaked and drained cashews, and espresso powder. Blend on high speed until smooth and creamy. This creates the tiramisu-flavored ice cream base.
Step 3
Transfer half of the blended mixture into a bowl, then add the cacao powder to the remaining mixture still in the blender. Blend again to create a chocolate layer for the ice cream.
Step 4
Break the vegan ladyfinger biscuits into bite-sized pieces. Set aside for layering the ice cream.
Step 5
Pour a layer of the vanilla-coffee ice cream base into an ice cream maker (or a freezer-safe container if not using an ice cream maker). If using a machine, churn the base for 15-20 minutes according to the manufacturer's instructions.
Step 6
Once churned, create layers by alternating the vanilla-coffee base, chocolate mixture, and the broken biscuits in a freezer-safe container. If not churning the ice cream, simply layer the mixtures directly in the container, swirling slightly for a marbled effect, and ensure the biscuits are evenly distributed.
Step 7
Top the layered ice cream with dark chocolate shavings.
Step 8
Cover the container with a lid or freezer-safe wrap. Freeze for at least 4 hours, or until firm.
Step 9
When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Enjoy your Vegan Tiramisu Ice Cream as a delightful plant-based dessert!
Nutrition Facts
| Serving size | (1443.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4144.2 |
| Total Fat 233.5g | 0% |
| Saturated Fat 162.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 700.3mg | 0% |
| Total Carbohydrate 498.7g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 395.9g | |
| Protein 47.7g | 0% |
| Vitamin D 78.1IU | 0% |
| Calcium 614.9mg | 0% |
| Iron 26.1mg | 0% |
| Potassium 2798.4mg | 0% |
Source of Calories