I can be a real creature of habit when it comes to ice-cream. You could present me with the most creative flavoured scoops in the fanciest gelato shop and I will unfailingly choose mint chocolate chip, pistachio or coffee – not at the same time, of course, I still have some sense. I recently came across a tiramisu ice-cream and my interest was piqued; it’s one of my favourite desserts. Here, I’ve turned it into a no-churn version for ease and added a mascarpone layer to stay true to the original dessert.No-churn tiramisu ice-creamThe chunks of coffee-soaked sponge fingers worked much better than I expected, and give a delightful chew once frozen, and it wouldn’t be complete without a dusting of cocoa powder to finish.Prep 10 min
Cook 30 min
Freeze 6 hr+
Serves 6-8120ml strong brewed coffee, cooled2 tbsp Kahlúa 10 sponge fingers, roughly broken in halfCocoa powder, to serveFor the mascarpone ice-cream120g mascarpone350ml double cream
140g condensed milkFor the coffee ice-cream350ml double cream
