Tiramisu Ice Cream
- May 8
- 3 min read
Updated: May 11
Creamy, coffee-spiked, and completely plant-based, this is the ice cream that started it all.
This recipe is extra special to me.
It's the very first recipe I'm sharing as I launch this blog and I chose to share it on Mother's Day, because it felt like the right kind of celebration. Something sweet, indulgent, and made with love.
If you're here from Instagram, thank you for your support!
This Tiramisu Ice Cream has coconut cream base, espresso cookie dough pieces, a swirl of melted chocolate, and a dusting of cocoa on top. All the flavour of a classic tiramisu in a scoop that's completely vegan, gluten free, and needs zero special equipment.
This recipe is:
No bake — no ice cream machine needed
Vegan & dairy free
Gluten free
Sugar free (monk fruit sweetened)
High protein
Why This Recipe Works
The secret is chilled full-fat coconut cream. When it's cold enough, it whips and blends into something so rich and creamy that you genuinely don't miss dairy. It's the base that makes this whole recipe possible.
Chilled coconut cream = dairy-free richness that actually delivers
Monkfruit sweetener keeps it sugar free without any aftertaste
Almond flour cookie dough bites bring a soft, subtly nutty texture that melts into the ice cream
Strong espresso in the cookie dough is where the tiramisu magic lives
Melted chocolate swirled through adds depth and that classic tiramisu richness
How to Make Tiramisu Ice Cream (Overview)
This comes together in 3 simple steps:
1. Make the Ice Cream Base
Blend chilled coconut cream with sweetener, vanilla, and a little coconut milk until completely smooth and creamy.
2. Make the Espresso Cookie Dough Bites
Mix strong coffee, almond flour, and sweetener together into a soft dough. No baking needed. Dollop small pieces directly into the ice cream base.
3. Swirl, Dust & Freeze
Swirl melted chocolate through the base, dust the top with cocoa powder, cover, and freeze for 2–3 hours. That's genuinely it.
Tips for Best Results
Chill your coconut cream cans overnight for a colder and creamier base
Make your coffee strong, you want that espresso punch to come through
Don't over-swirl the chocolate, a few generous ribbons are better than mixing it in
Let it sit at room temperature for 5 minutes before scooping
Tiramisu Ice Cream
Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes + 2–3 hours freeze Servings: 4–6 servings
Ice Cream Base
2 cans chilled coconut cream (Real Thai is my favourite)
1/3 cup monkfruit sweetener or any granulated sweetener of your choice
1 tbsp pure vanilla extract
A little water or coconut milk to help with blending
Espresso Cookie Dough Bites
3 tbsp strong black coffee or espresso
1/3 cup almond flour
2 tbsp monkfruit sweetener or sweetener of your choice
To Finish
Melted chocolate, for swirling
Cocoa powder, for dusting
Instructions
Blend chilled coconut cream, sweetener, vanilla, and a splash of coconut milk until smooth and creamy.
Transfer the base into a freezer-safe container.
Mix together coffee, almond flour, and sweetener to form a soft cookie dough.
Dollop small pieces of cookie dough into the ice cream base.
Swirl melted chocolate through the base.
Dust the top with cocoa powder and cover with a lid.
Freeze for 2–3 hours.
Scoop, serve, and enjoy every creamy coffee-chocolate bite.
Notes
Chill coconut cream cans overnight for best results
Keeps in the freezer for up to a week — cover tightly
Comments