Ninja Creami Tiramisu Ice Cream (vegan or not)

How to make a creamy tiramisu ice cream with your Ninja Creami

To achieve an authentic flavor and a creamy texture, this recipe treats the cookies as the “cake” element and the vegan mascarpone as the fat source. Because the Creami blade pulverizes everything in the initial spin, the cookies integrated into the base provide the toasted grain flavor of ladyfingers.

• The Fat Content: Vegan mascarpone (usually cashew or coconut-based, mine was almond-based with 30% of fat content) provides the necessary lipids to prevent the sorbet-like “icy” texture often found in dairy-free Creami recipes. You can eventually replace it with dairy free cream cheese if you can’t find a mascarpone. If you don’t need it to be dairy-free, you can use regular mascarpone cheese.
• The Sweetener: We use standard sugar here as it lowers the freezing point, ensuring the scoop is creamy rather than icy.
• Caffeine Note: Use high-quality espresso or instant coffee. For a late-night treat, decaf works perfectly without altering the flavor.

Ingredients

Tips & Tricks for Success

• The Cookie Rule: Any cookies added before freezing will be completely pulverized by the blade. This turns the liquid into a “cookie-dough” flavored base.
• Texture Control: If you want crunchy chunks, reserve 2–3 cookies. Do not freeze them. Add them during a “Mix-In” or “Respin” cycle after the first spin.
• Cookie Swaps: While shortbread offers a buttery depth, you can use Vegan Ladyfingers for authenticity, Biscoff for a spiced twist, or GF Graham Crackers for a gluten-free version.
• The Flat Top: Always ensure your liquid is frozen flat. If a “hump” forms in the freezer, scrape it level before processing to protect your Ninja Creami blade.

Step-by-Step Instructions

1. The Base: In a blender or large bowl, whisk together the chilled coffee, sugar, vanilla, and soak the cookies in it.
2. Mascarpone: Add the mascarpone and mix, leaving some bits of the cookies. Transfer to the Ninja Creami pint.
3. Freeze: Place the lid on and freeze for a full 24 hours.
4. First Spin: Remove the lid and process on the “Lite Ice Cream” or “Ice Cream” setting.
5. The Respin: The first spin might look “powdery.” This is normal for vegan bases. Add a splash of cold coffee or plant milk, crumble your reserved cookies on top, and hit “Respin” or “Mix-In.”
6. Serve: Dust with cocoa powder before serving to complete the Tiramisu experience.

Ninja Creami Tiramisu Ice Cream (vegan)

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Course: Snacks, DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Resting time

24

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups Vegan Mascarpone (250 g)

• ½ cup Strong Coffee/Espresso (125 ml)

• 5 tbsp Sugar (Cane or Coconut) (50 g)

• 1 tsp Vanilla Extract

• 6–8 units Shortbread Cookies

• 1-2 tbsp Unsweetened Soy/Oat Milk

How to

• In a large bowl, whisk together the chilled coffee, sugar, vanilla, and soak the cookies in the mixture (reserve 2 cookies for a mix-in).
• Add the vegan mascarpone and mix until completely smooth with a few bits of cookies.
• Transfer to the Ninja Creami pint, place the lid on and freeze for a full 24 hours.
• First Spin: Remove the lid and process on the “Lite Ice Cream” or “Ice Cream” setting.
• If the first spin looks “powdery”, add a splash of cold coffee or plant milk, crumble your reserved cookies on top, and hit “Respin” or “Mix-In.”
• Dust with cocoa powder before serving to complete the Tiramisu experience.

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Check out my other Ninja Creami dairy-free ice-cream recipes:

• Almond sorbet: SEE THE RECIPE
• Apricot and yuzu sorbet: SEE THE RECIPE
• Hazelnut and chocolate ice-cream: SEE THE RECIPE