The Best Keto Tiramisu Ice Cream

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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 

Related: Learn the keto pantry essentials to keep on hand for success!

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. 🙂 

Ladyfingers 

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 too. 

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. 

Related: Keep these keto baking essentials in stock!

Ice Cream 

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 you’re 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. 

Coffee Dip 

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 ?  

Mascarpone Swirl 

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!

Easy Keto Vanilla Ice Cream

Super Cream Low Carb Chocolate Ice Cream

Sugar Free Coffee Ice Cream

Dairy Free Pumpkin Pie Ice Cream

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!