Best 3 Tiramisu Ice Pops Recipes

TIRAMISU ICE CREAM RECIPE

Steps:

• Combine cream, milk and vanilla bean scrapings and pod in a saucepan and heat over medium heat until hot but not boiling.
• Remove from heat and let cool, about 30 minutes.
• Combine yolks, sugar, and salt in a large bowl and beat until the mixture has tripled in size and is thick and creamy. I used about speed 8 on my Kitchenaid.
• Reduce mixer speed to medium-low and pour milk mixture slowly into it.
• Transfer mixture back to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.
• Strain the mixture through a mesh sieve into a bowl set in an ice water bath.
• Pour the mixture through a mesh sieve into a bowl set in an ice water bath.
• Chill in the fridge for at least one hour.
• Freeze in an ice cream maker.
• While mixture is freezing, prepare ladyfingers. Combine equal parts amaretto and strong coffee and quickly dip (just a few seconds) ladyfingers in the mixture so the ladyfingers are soaked throughout but retain their crunchiness.
• Before transferring bowl to freezer or eating, fold in fudge sauce and soaked ladyfingers.
• Chill in the freezer until set.
• To serve, place several ladyfingers in a bowl, drizzle with coffee and amaretto mixture and top with tiramisu ice cream.

TIRAMISU ICE POPS

Steps:

• Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
• Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
• Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
• Run molds under warm water to release and pull out ice pops.

TIRAMISU CAKE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
• Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
• Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
• Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.