A chilled and creamy spin on the beloved Italian classic, these tiramisu ice cream sandwich bars bring together espresso-soaked ladyfingers, luscious mascarpone or vanilla bean ice cream, and layers of whipped cream—all frozen into perfect, sliceable portions. Finished with a dusting of cocoa powder, these no-bake bars are the ideal dessert for warm days or elegant entertaining with minimal effort.
Why You’ll Love This Recipe
These tiramisu ice cream sandwich bars capture the iconic flavors of tiramisu in a cool, refreshing format that’s easy to make ahead and serve. They require no baking, come together quickly, and offer an ideal balance of sweetness, creaminess, and bold coffee flavor. Perfect for parties, summer gatherings, or when you’re craving something indulgent but effortless, this frozen dessert always impresses.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ladyfinger biscuits (savoiardi)
- strong brewed espresso, cooled
- coffee liqueur (optional)
- mascarpone ice cream or vanilla bean ice cream
- whipped cream or whipped topping
- unsweetened cocoa powder, for dusting
Directions
- Line a standard loaf pan with parchment paper, allowing some overhang for easy removal.
- In a shallow bowl, mix the brewed espresso with the coffee liqueur, if using.
- Dip half of the ladyfingers briefly into the espresso mixture and arrange them in a single layer at the bottom of the pan.
- Spread half of the ice cream evenly over the ladyfingers, smoothing with a spatula.
- Add a layer of whipped cream over the ice cream.
- Dip the remaining ladyfingers into the espresso mixture and layer over the whipped cream.
- Spread the remaining ice cream on top and smooth the surface.
- Cover the pan and freeze for 4–6 hours, or until the dessert is firm enough to slice.
- Before serving, remove from the pan using the parchment overhang, dust with cocoa powder, and slice into bars using a warm knife.
Servings and timing
This recipe yields approximately 8–10 bars.
Prep time: 20 minutes
Freeze time: 4–6 hours
Total time: 4 hours 20 minutes (minimum)
Variations
- Chocolate twist: Use chocolate ice cream or add mini chocolate chips to the ice cream layers.
- Nutty version: Sprinkle chopped hazelnuts or almonds between layers for added crunch.
- Fruit addition: Add thin layers of raspberries or sliced strawberries before freezing.
- Alcohol-free: Skip the liqueur and add a splash of vanilla extract to the espresso.
- Vegan version: Use plant-based ice cream and whipped topping, and ensure ladyfingers are egg-free.
storage/reheating
Store the tiramisu ice cream bars in the freezer, covered well with plastic wrap or in an airtight container, for up to 1 week. For the best texture, allow the bars to sit at room temperature for 5–10 minutes before slicing. These bars are intended to be served frozen and should not be reheated.
FAQs
Can I use homemade ice cream?
Yes, homemade mascarpone or vanilla bean ice cream can be used if properly frozen to a firm texture.
Do I need to use coffee liqueur?
No, it is optional. You can leave it out or substitute with vanilla or almond extract for added flavor.
How do I keep the ladyfingers from getting soggy?
Dip them very quickly into the espresso mixture—just a second or two—so they absorb flavor without becoming too soft.
Can I make this gluten-free?
Yes, use gluten-free ladyfingers and ensure other ingredients are gluten-free as well.
What if I can’t find mascarpone ice cream?
Vanilla bean ice cream works beautifully and mimics the creamy base of traditional tiramisu.
How far in advance can I make this dessert?
You can prepare and freeze the dessert up to 2 days ahead for best texture and flavor.
Can I add layers of cocoa powder inside?
Yes, a light dusting of cocoa powder between layers adds a richer chocolate note.
What’s the best way to cut these bars cleanly?
Use a knife dipped in warm water and wiped clean between cuts for smooth slices.
Can I serve this in scoops instead of bars?
Yes, simply layer the dessert in a deep container and serve scoops instead of slicing.
What’s a good topping alternative to cocoa powder?
Grated dark chocolate or chocolate shavings can be used for a decorative and flavorful finish.
Conclusion
Tiramisu ice cream sandwich bars are a decadent, refreshing twist on a classic dessert. With espresso-drenched ladyfingers, creamy layers of ice cream and whipped topping, and a final dusting of cocoa, this no-bake treat is both visually elegant and deeply satisfying. Whether served at a dinner party or enjoyed as a summer indulgence, it offers a delicious fusion of Italian flair and frozen comfort.
Print
Tiramisu Ice Cream Sandwich Bars
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including freezing)
- Yield: 8 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Une version glacée du dessert italien classique : ces barres de crème glacée au tiramisu sont composées de biscuits à la cuillère imbibés d’espresso, de crème glacée crémeuse au mascarpone et d’un saupoudrage de poudre de cacao pour un plaisir ultime sans cuisson.
Ingredients
- 1 paquet de biscuits à la cuillère (savoiardi)
- 1 1/2 tasse d’espresso fort infusé, refroidi
- 2 cuillères à soupe de liqueur de café (facultatif)
- 1 pinte de glace au mascarpone ou de glace à la vanille
- 1 tasse de crème fouettée ou de garniture fouettée
- 2 cuillères à soupe de cacao en poudre non sucré, pour saupoudrer
Instructions
- Tapisser un moule à cake de papier sulfurisé.
- Dans une assiette creuse, mélanger l’espresso et la liqueur de café.
- Trempez rapidement la moitié des biscuits à la cuillère dans le mélange de café et placez-les en une seule couche au fond du moule à pain.
- Étalez la moitié de la glace sur les biscuits à la cuillère, puis ajoutez une couche de crème fouettée.
- Trempez les biscuits à la cuillère restants et disposez-les par-dessus. Ajoutez le reste de glace et lissez la surface.
- Congeler pendant 4 à 6 heures ou jusqu’à ce que le mélange soit ferme.
- Avant de servir, saupoudrer généreusement de cacao en poudre. Couper en barres à l’aide d’un couteau chaud.
Notes
- Pour une saveur de café plus forte, ajoutez quelques gouttes d’extrait d’espresso à la couche de crème glacée.
- Utilisez un couteau dentelé trempé dans de l’eau chaude pour trancher proprement.
- La glace au mascarpone peut être remplacée par de la glace à la vanille ramollie mélangée à quelques cuillères à soupe de mascarpone.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 15g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
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