No-churn tiramisu ice cream
I wonder how many different incarnations of tiramisu I can post on here? I think this is the fourth one but I’m sure I can I think of some more variations to keep Mr Colonial Cravings happy. This one’s so quick and easy though I think it will probably become a regular feature of our freezer.
Although the mascarpone gives the ice cream base a wonderfully luxurious creamy flavour it’s the rich chocolate-coffee swirl that’s the star of this show. I like to serve this with a sprinkling of crushed amaretti biscuits for a little bit of crunch.
130g condensed milk
200ml double cream
50g dark chocolate
1 tbsp soft dark brown sugar
2 tbsp coffee liqueur
1 tsp instant espresso powder
Gently melt together all of the ingredients for the chocolate swirl in a small pan over a low heat. Be sure to stir it whilst it melts to prevent it from catching and burning. Set this aside to cool whilst you make the ice cream base.
Place the condensed milk and cream in a large mixing bowl and whisk it with an electric mixer until it’s thick and forms soft peaks. Add the mascarpone and beat again until everything is combined. Gently swirl the chocolate sauce through this and transfer the whole lot to a freezer-proof container. Freeze until solid.