No-churn lemon tiramisu ice cream with a vanilla mascarpone base, lemon curd & lemon-soaked ladyfingers.
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no-churn lemon tiramisu ice cream
Hello hello! It’s almost summer and it’s way too hot to turn on the oven, so no-churn ice cream is the perfect treat to be making and enjoying. It’s made with a super creamy and easy to make mascarpone ice cream base, it’s swirled with a ton of zesty and bright lemon curd, and it’s loaded with a ton of lemon-soaked ladyfingers that stay soft and delish even when frozen.
This recipe is super easy to make, the hardest part will just be waiting for the ice cream to freeze. So let’s get into it! ☺︎
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
the ice cream cake needs time to set
The ice cream needs to set in the freezer for at least 4 hours, ideally overnight.
ingredients for no-churn lemon tiramisu ice cream:
homemade lemon curd:
You can use store-bought lemon curd, but this lemon curd is super easy to make and has more flavor than store-bought curd.
- Egg: thickens up the curd. We’ll use a whole egg here so you don’t have to worry about having extra egg whites!
- Granulated sugar:Â to sweeten and thicken up the curd.
- Lemon: the star of the show – we’ll be using both the zest and the juice for maximum flavor.
- Salt:Â a bit of salt helps with the flavor and sweetness of the curd.
- Unsalted butter:Â helps thicken the curd and make it creamy. You can substitute in salted butter here, just be sure to omit the extra salt from the curd.
no-churn mascarpone ice cream:
- Heavy whipping cream: for fat, richness, and creaminess. Heavy whipping cream also helps to incorporate air into the ice cream like churning does, creating a lighter texture.
- Mascarpone: adds an extra layer of creaminess and richness to the base. I recommend using it, but you can also omit it if you’re not a fan or if you can’t find any mascarpone near you.
- Sweetened condensed milk: the base of the ice cream, and for sweetening the ice cream.
- Salt: for flavor. Salt also helps lower the freezing point of ice cream.
- Vanilla: extract or bean paste, for flavor.
lemon-soaked ladyfingers:
- Lemon juice: fresh is best!
- Granulated sugar: for a bit of sweetness.
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones which will fall apart. If you’re able to get them, Savoirardi are the ones I use and prefer.
how to make no-churn lemon tiramisu ice cream:
Here’s a few images on what the process of making this no-churn ice cream. You can find the full recipe at the end of this blog post!
- Beat together the heavy whipping cream, mascarpone, vanilla, and salt.
- Fold in the sweetened condensed milk.
- Chop up the ladyfingers.
- Layer the vanilla ice cream, lemon curd, and lemon ladyfingers together. Freeze, scoop, and enjoy!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
No-Churn Lemon Tiramisu Ice Cream
Ingredients
Lemon Curd
- 1 egg
- 50 g granulated sugar (¼ c.)
- zest 1 large lemon
- 50 g lemon juice (1 â…” oz.)
- â…› tsp. salt
- 35 g unsalted butter (2 ½ tbsp.)
No-Churn Mascarpone Ice Cream
- 75 g mascarpone (â…“ c.)
- 1 tsp. vanilla bean paste
- ¼ tsp. salt
- 360 g heavy whipping cream (12 oz.)
- 300 g sweetened condensed milk (10 ½ oz.)
Lemon Ladyfingers
- 80 g lemon juice (2 â…” oz.)
- 50 g granulated sugar (¼ c.)
- 8 ladyfingers
Instructions
Lemon Curd
- Cube the butter, then place it into a small mixing bowl. Place a fine mesh sieve over the butter and set it aside.
- Add the egg, sugar, lemon zest, lemon juice, and salt to a medium-sized saucepan. Whisk the mixture vigorously until it's smooth.
- Place the mixture over medium heat, stirring constantly until it thickens (~3-5 min.)
- Remove the mixture from the heat and pour it through the fine mesh sieve over the butter. Mix together the curd and butter until the butter has completely melted, then set the curd in the freezer to cool while you make the ice cream.
No-Churn Mascarpone Ice Cream
- Add the mascarpone, vanilla, salt, and heavy whipping cream to a large mixing bowl. Beat with a hand mixer or with a stand mixer fitted with the whisk attachment, until stiff peaks form.
- Pour the sweetened condensed milk into the whipped cream. Gently fold until the mixture is cohesive. Set aside.
Lemon Ladyfingers
- Add the lemon juice and sugar to a small and shallow mixing bowl. Stir the mixture, then microwave it for 30 seconds and stir it again, until the sugar has dissolved.
- Cut or break the ladyfingers into thirds.
Assembly
- Pour ½ of the ice cream into a 1 lb. loaf pan. Dollop ~⅔ of the lemon curd over the ice cream, then gently swirl it into the ice cream.
- Quickly dip ~2/3 of the ladyfinger pieces into the lemon juice mixture and gently press them into the ice cream.
- Pour the rest of the ice cream into the pan and smooth it out into an even layer. Dollop the remaining lemon curd on top and swirl it into the ice cream.
- Dip the rest of the ladyfinger pieces into the lemon juice mixture and gently press them into the ice cream.
- Cover the pan with plastic wrap and set it in the freezer for at least 4 hours, or until the ice cream is firm. Scoop, serve, and enjoy!
