No-Churn Tiramisu Ice Cream

Whipped cream folded with condensed milk, layered in a loaf pan with vanilla wafers soaked in espresso and dark rum and dusted with cocoa. No machine: a stand mixer, a loaf pan and five hours in the freezer.

• Machine: None; a stand mixer or hand mixer
• Freeze: At least 5 hours

Ingredients

• 2 cups heavy whipping cream, cold
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk, cold
• 1 shot espresso, or 2 tablespoons cold brew
• 2 tablespoons dark rum, optional
• 1 cup vanilla wafers
• 1 tablespoon dark cocoa powder

Instructions

1. Whip the cold cream and vanilla in a stand mixer, or with a hand mixer, to stiff peaks.
2. Fold in the condensed milk.
3. Stir the espresso and rum together in a small bowl.
4. Spread half the ice cream base in a standard loaf pan.
5. Set aside 1/4 cup of the wafers. Dip each of the rest in the coffee and rum and lay them over the base.
6. Dust with cocoa powder.
7. Spread the rest of the base over the wafers.
8. Crush the reserved wafers, scatter them on top and dust with more cocoa.
9. Freeze for at least 5 hours, then scoop.

Tips

• Vanilla wafers stand in for ladyfingers; they are easier to find and give a stronger vanilla flavor.

Recipe by @bakedwithlovebyivy.