Tiramisu ice cream sundaes

Tiramisu Ice Cream Sundaes


  • Lady Fingers
  • Kahlúa
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • Bittersweet chocolate shavings
Ice Cream:
  • 1½ cups of whole milk
  • ½ cup heavy cream
  • 3 egg yolks
  • ½ cup sugar
  • 1 cup mascarpone, softened
  • ¼ cup brewed espresso
  • 1 teaspoon espresso powder


To Make the Ice Cream:

Mix the milk and cream together in a 3 QT saucepan and bring it to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar together until they are creamy. Mix in the mascarpone until it is incorporated.

Pour a ¼ cup of the hot milk into the egg mixture, whisking the entire time. Add more of the hot milk until about half of the milk is mixed with the eggs. Pour the egg mixture into the pan with the remaining milk, still whisking. Cook over medium heat for about 5-7 minutes or until the custard is thick and coats the back of a spoon.

Pour the custard into a container and put it into an ice bath to cool down. Allow the custard to rest in the refrigerator overnight.

Add the espresso and espresso powder to the custard and freeze it according to the ice cream maker’s instructions. Store it in the freezer for up to 48 hours.

To Assemble the Sundaes:

Beat the heavy cream and powdered sugar until stiff peaks form.

Have four parfait glasses ready. Dip eight lady fingers into the Kahlúa for a few seconds and place one to two lady fingers in the bottom of each parfait glass. Top them with a few scoops of ice cream and top with whipped cream and shaved chocolate. Serve and enjoy!


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