No Churn Tiramisu Ice Cream

Liquid - Add the cocoa powder to the brewed espresso coffee – let cool to room temperature then add the liqueur and set aside.

Whip - In the bowl of a stand mixer with the whisk attachment whip the whipping cream until soft peaks. Then, add the mascarpone cream followed by the condensed milk and vanilla extact. Combine well. Pro tip - whip well until you add the mascarpone but once you add the condensed milk do not overwhip otherwise you will lose volume.

Divide the mixture into two bowls. Set aside

Bow one - Break the ladyfinger cookies into 4 to 5 large pieces. Lightly dip each piece of cookie in the cooled espresso and drop them in the first bowl. This will be the white mixture with soaked ladyfingers.Pro tip - this mixture with the cookies adds a nice crunch as well as a rich cream cheese flavor.

Bowl two - Pour the remaining espresso mixture into the second bowl. This will be the coffee cocoa-flavored mixture aka cocoa mixturePro tip - this mixture adds a rich coffee and cocoa flavor in contrast to the cream cheese flavor.

Assemble - Pour half the white mixture into the ice cream container. Followed by half the cocoa mixture. Followed by the remaining white and cocoa until you have used all.

Use a spoon to create a marbled effect using the figure 8 motion. Then sprinkle with the crushed chocolate on top

Freeze for at least 4 hours, preferably overnight.Pro tip - For the creamiest ice cream, thaw for at least 10 minutes before you attempt to scoop.