Tiramisu Ice-cream
If you’re a tiramisu fan like me, you’re going to want to make this—fast!
I was hit with a sudden tiramisu craving one day, but wasn’t prepared enough to make it early and let it rest in the fridge all afternoon (the classic struggle). So I improvised… and let me tell you—this might just be the best ice cream I’ve ever made.
It’s rich, creamy, coffee-kissed and indulgent, with a nourishing twist that your skin will absolutely love.
Made with pasture-raised cream and egg yolks, this treat is not just a pick-me-up—it’s full of skin-supporting fats and fat-soluble vitamins like A, D, and K, which are essential for collagen production, hormone balance, and that healthy postpartum glow.
So yes, this is dessert… but it’s also nourishment. Inside-out skincare starts here.
Tiramisu Ice-cream
4 medium egg yolks (pasture raised)
¾ cup of raw sugar
1 ¼ cups of unpasteurised milk
3 ⅓ tablespoons of espresso coffee
250 g (1 cup) of Mascarpone Cheese
5 Ladyfingers
Raw cacao powder for topping
Instructions:
Combine egg yolks and raw sugar in a bowl and using a hand mixer, or stand mixer, whisk until creamy (approx 5mins). Add milk, espresso and mascarpone cheese and mix until combined and smooth.
Add the mixture to your ice-cream maker and set. Towards the end, add crushed lady fingers to the mix and stir through.
Once ice-cream maker has finished, serve with more crushed lady fingers and a sprinkle of raw cacao.
If you want a more simple but just as delicious Coffee Ice-cream recipe, try this:
4 medium egg yolks (pasture raised)
¾ cup of raw sugar
2 cups of raw milk
1 cup raw cream
3 ⅓ tablespoons of espresso coffee
dash of vanilla
Instructions:
Combine egg yolks and raw sugar in a bowl and using a hand mixer, or stand mixer, whisk until creamy (approx 5mins). Add milk, cream, espresso and mix until combined and smooth.
Add the mixture to your ice-cream maker and set.
Once ice-cream maker has finished, enjoy :)