No-Churn Tiramisu Ice Cream

Tiramisu is already one of the great desserts. This version takes everything you love about it — the mascarpone richness, the bold coffee flavor, the cocoa dusting, the soft ladyfinger pieces — and turns it into a no-churn ice cream. Serve it in elegant teacups or fun ice cream cups and it's a showstopper at any summer gathering.

Ingredients

• 2 cups whipping cream, divided
• 14 oz sweetened condensed milk (regular or coconut), divided
• 8 oz mascarpone cheese, divided
• 1 cup brewed coffee or bottled espresso liqueur
• ½ cup cocoa powder, divided
• 2 tbsp granulated sugar
• 2 cups ladyfinger cookies, roughly chopped

Instructions

1. In a bowl, combine half the condensed milk, half the mascarpone, ¼ cup of the cocoa powder, and 1 cup of the whipping cream. Whip until light and cloud-like.
2. In a separate bowl, combine the remaining condensed milk, mascarpone, and whipping cream. Whip until fluffy.
3. Soak the chopped ladyfinger pieces in the brewed coffee or espresso liqueur.
4. Layer the two ice cream mixtures in a freezer-safe container, alternating with the coffee-soaked ladyfinger pieces.

5. Dust the top with the remaining cocoa powder.
6. Freeze for at least 6 hours, or overnight.

Serves about 5.