I scream, You scream, We all scream for Ice cream, right?! Well, with this incredible recipe, we’ll also be screaming Timeless, and Italian because that’s what your taste buds will demand after you taste the Best Keto Tiramisu Ice Cream ever!
This awesome, old-country, coffee-flavored creation is sure to cheer you up (which is what the name, Tiramisu, translates to in our new-country English) because, well, we made it into an ice cream.
The pick me up has been officially leveled up!
This recipe is a little more complex than my other ice cream recipes, but don’t let that scare you off.
We are gonna walk through it step by step and I’m with you all the way.
But before we jump in, I want to give a big shout out to all of you that send me these wonderful requests, this one included!
I modified a keto tiramisu recipe that I found on Maria Emmerich’s website and tweaked it a bit, such as swapped out rum extract for actual rum, plus a few other small adjustments.
I could not do the delectable voodoo that I do without you. So, without further ado, I present to you this Tiramisu… ice cream. LOL
How to Make the Best Tiramisu Ice Cream
This recipe is broken down into four sections and is a true “build”.
We’ll kick things off with the Ladyfingers then move to the Coffee Dip before we make our way to the Ice Cream and finally that Mascarpone Swirl.
Since this recipe is a little more complex, please be sure to read through the entire instructional before getting started.
Yeah, I know, “Read all Instructions” is so grade school, LOL. You’ll thank me later. 🙂
We’ll get things fired up by preheating our oven to 375 degrees F.
While that happens, whisk together your almond flour and baking powder in a small bowl. Set it aside and we’ll come back to it in a minute.
*A quick note that you can make these the day before without any problems.
In a large bowl mix the egg yolks with the sweetener for about 3-4 minutes until things are light and fluffy.
Add your vanilla extract in at this point and mix until combined. Set this bowl aside to.
Now, in a medium bowl, beat your egg whites and cream of tartar for about 4-5 minutes until soft peaks for.
Then, gently fold your Flour/Powder mixture into the egg yolk mixture.
Fold this combined egg white mixture into the large bowl that contains the now fluffy yolk/sweetener mixture. Mix all this batter together but be sure not to overmix!
Moving along, spoon all that perfectly mixed batter into a gallon-sized zip lock bag and cut about 1-inch hole in one corner.
You just made a piping bag!
With your fancy new piping bag in hand, pipe those glorious ladyfingers into about 1” by 4” in size onto a parchment paper-lined baking sheet.
You want to bake these to just golden brown, about 8-10 minutes, then remove from the oven and allow to cool.
Start things off with your favorite saucepan set over medium-low heat and bring the heavy cream and Allulose (low-carb sweetener) to 160 degrees F. This is your ice cream base.
Remember to have your whisk handy to keep things from sticking in the pot!
While your letting that base heat up, go ahead and divide your eggs placing the yolks into a medium-sized bowl. Remember to keep one eye on your base though and whisk at the ready!
Sooner than you expect, your sweetened milk will reach 160 degrees,
Remove it from the heat, and fill a one cup measuring cup.
SLOWLY pour that cup of wonderfully hot and sweet nectar over your egg yolks while whisking the egg yolks vigorously.
This is an ancient magic called “tempering” the eggs.
By tempering the eggs, you are slowly cooking them, without scrambling them because we do not want scrambled eggs in our ice cream.
Once you’ve completed the tempering of said eggs, you should have a “liquidy” mixture of egg yolks and sweetened milk.
Now you get to pour your new liquidy mixture back into the saucepan and return it back to the burner until the temperature reaches 170 degrees F.
Remove from heat and stir in the brewed coffee.
At this point you’ve got a hot cream mixture that desperately needs to be cooled off.
Did I mention you’re gonna need a bowl of ice and water? And a separate bowl to place into the bowl of ice and water?
Well, you do and now is the perfect time to set it up!
Once you have your ice bath bowl setup, place the hot cream into the top ice bath bowl and let the hot cream cool for 20 minutes in the ice bath.
After 20 minutes, remove the bowl of cool cream from the ice bath.
Cover the cool cream bowl with plastic wrap and let it set in the fridge for 3+ hours to make it cold cream. (see what we did there, it was hot but now it’s cold).
Once ready, remove the chilled ice cream mix from the fridge and churn per your ice cream maker instructions.
This part is easy-peasy.
While the ice cream is churning, stir together all your Coffee Dip ingredients. Use a measuring cup since it has a pour spout.
Break up those ladyfingers you made yesterday, spread onto flat plate and slowly pour the coffee dip over the lady fingers.
Let the ladyfingers soak up the glorious coffee dip. You want the Ladyfingers soaked, not swimming in coffee.
It’s totally ok if you don’t use all the coffee. Simply pour the leftover into a cup, add a little cream, and enjoy the liquored coffee ?
In a separate bowl, stir your mascarpone, Allulose, and rum until well combined.
Captain Jack Sparrow approves this step!
Final Assembly of the Tiramisu Ice Cream
Once the ice cream churn is complete, everything else is prepped and ready for final assembly.
You’re doing great btw!
Scoop half the ice cream into your ice cream storage container. Follow that by placing up to half the soaked ladyfingers on the ice cream then drop spoonfuls of the mascarpone mixture atop all that.
Continue by scooping your remaining ice cream on top, then remaining ladyfingers and finally your remaining mascarpone mixture to top things off.
**Note: you get to control the amount of Ladyfingers you include in your ice cream, so don’t feel like you have to use them all.
Using a knife, gently swirl things together, then place into the freezer until set. (Don’t over swirl or mix, gently is the key word here, just enough swirl to know you did it)
Prior to serving the ice cream, lightly dust the top with unsweetened cocoa powder.
More Keto Ice Cream Recipes
Looking for a few ice cream recipes that are less involved? Check out these flavors!
Do you have any ice cream flavor request? Feel free to drop me a comment below and I will see if I can ketofy your favorite ice cream!
Ladyfingers (makes about 20 fingers):
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 3 large eggs, separated
- 1/4 cup Lakanto Granulated Sweetener
- 1 tsp Pure vanilla extract
- 1/4 tsp cream of tartar
- 3 oz decaf espresso or strong brewed coffee
- 1 tsp vanilla cream stevia
- 2 tsp rum
- 1/2 cup Allulose
- 1 cup heavy whipping cream
- 5 egg yolks
- 3/4 strong brewed coffee
- 8 oz mascarpone cheese
- ¼ cup Allulose
- 1 tbsp rum
- Unsweetened Cocoa for dusting
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the almond flour and baking powder. Set aside.
- In a large bowl mix the egg yolks with the sweetener until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined. Set Aside
- In a medium bowl, beat the egg whites and cream of tartar until soft peaks form, about 4-5 minutes.
- Gently fold the almond flour and baking powder into the egg yolk mixture.
- Fold the egg whites into the large bowl with the rest of the ingredients. Do not overmix the batter.
- Spoon the batter into a gallon-sized zip-lock bag and cut about a 1-inch hole in one corner.
- Pipe out ladyfingers, 1x4 inch in size, onto a parchment-lined baking sheet.
- Bake for 8-10 minutes until they are just golden brown.
- Remove from the oven and allow to cool.
- (I like to make these a day ahead to get it out of the way.)
- In a saucepan over medium heat, bring the heavy cream and allulose to 160 degrees F, whisking as needed.
- While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl.
- Once the sweetened milk has reached 160 degrees, remove it from the heat, and pour 1 cup into a measuring cup.
- SLOWLY pour the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them.
- Pour the egg/milk mixture back into the saucepan.
- Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 170 degrees F.
- Remove from heat and stir in the brewed coffee.
- Pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 20 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours.
- Once ready, remove the chilled ice cream mixture and churn per your ice cream maker instructions.
- Stir together all the Coffee Dip ingredients in a small bowl or measuring cup.
- Break up and lay the ladyfingers flat on a plate and slowly pour the coffee dip over the ladyfingers, allowing the coffee dip to soak in.
- In a separate bowl, stir the mascarpone, allulose, and rum until well combined.
Final Assembly of the Tiramisu Ice Cream
- When the ice cream is done churning, scoop half of it into your ice cream storage container.
- Place up to half of the soaked ladyfingers on the ice cream, then add spoonful drops of the mascarpone mixture.
- Spoon the remaining ice cream on top, then put the remaining ladyfingers and mascarpone mixture on top.
- Using a knife, gently swirl together.
- Place into the freezer until set.
- When serving the ice cream, lightly dust the top with unsweetened cocoa powder.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 258mgSodium: 198mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 8g
Nutritional values may differ depending on how many of the ladyfinger cookies you use.