Benjamina Ebuehi’s no‑churn tiramisu ice‑cream

I can be a real creature of habit when it comes to ice‑cream: I will unfailingly choose mint chocolate chip, pistachio or coffee. I recently came across a tiramisu ice‑cream and turned it into a no‑churn version for ease, adding a mascarpone layer to stay true to the original dessert.

The chunks of coffee‑soaked sponge fingers work surprisingly well and give a pleasant chew once frozen, and the ice‑cream is finished with a dusting of cocoa powder. Prep 10 min; Cook 30 min; Freeze 6 hr+; Serves 6–8. You will need 120ml strong brewed coffee, cooled; 2 tbsp Kahlúa; 10 sponge fingers; cocoa powder to serve.

For the mascarpone ice‑cream: 120g mascarpone, 350ml double cream, 140g condensed milk. For the coffee ice‑cream: 350ml double cream, 4 tsp instant espresso powder, a pinch of salt, 250g condensed milk. To make the mascarpone ice‑cream, soften the mascarpone, pour in the cream and whisk gently until just combined, then fold in the condensed milk.

tiramisu, no-churn, mascarpone, ice cream, sponge fingers, kahlúa, espresso powder, condensed milk, double cream, coffee