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Advanced Ice Cream Ninja CREAMi 7-in-1 Ninja CREAMi Deluxe Ninja CREAMi Breeze Ninja CREAMi XL Deluxe 11-in-1
Tiramisu Ice Cream
Creami Recipes Team ·
All the flavors of classic Italian tiramisu frozen into ice cream. Coffee, mascarpone, and cocoa come together for a decadent dessert.
0.0
(0 reviews)
Prep
0m
Freeze
0h
Total
24h 15m
Servings
0
Creami Program: Ice Cream
Estimated Nutrition (per serving)
884
Calories
6g
Protein
67g
Fat
68g
Carbs
Estimates based on ingredient database. Actual values may vary.
Before You Begin
Allergen Warning — Contains: Dairy, Gluten
Always verify individual ingredient labels for specific allergen information.
Directions
Makes: 16oz · Servings: 4
1
Dissolve espresso powder in a splash of warm milk.
2
Whisk mascarpone with sugar until smooth. Gradually add cream, milk, espresso mixture, and vanilla.
Pro Tip
Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.
3
Pour into Ninja Creami pint container.
Pro Tip
Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.
4
Freeze for 24 hours.
Pro Tip
Place on a flat, level surface in the coldest part of your freezer. Uneven freezing leads to inconsistent texture.
5
Process using the Ice Cream function.
Pro Tip
If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.
6
Add crushed ladyfingers using the Mix-In function.
Pro Tip
Create a hole down to about halfway. Overfilling mix-ins can jam the blade — use 1/4 cup or less.
7
Dust with cocoa powder before serving.
Common Questions
How long does Tiramisu Ice Cream last in the freezer?
Once processed in the Ninja Creami, Tiramisu Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.
Which Ninja Creami models can make Tiramisu Ice Cream?
This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.
Is Tiramisu Ice Cream suitable for special diets?
Yes, this recipe is: Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.
What if my ice cream comes out crumbly?
This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.
How much extract should I use? Can I add more for stronger flavor?
Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.
What kind of milk should I use? Is whole milk the same as homo milk?
Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.
What's the difference between heavy cream, heavy whipping cream, and whipping cream?
Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).
Can I substitute a different sweetener for granulated sugar?
Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.