11 Delicious Tiramisu Ice Pops Recipes

Looking for a cool twist on the classic tiramisu? You’re in luck! Our roundup of 11 Delicious Tiramisu Ice Pops Recipes is here to transform your favorite coffee-flavored dessert into the perfect frozen treat. Whether you’re hosting a summer party or just craving something sweet, these easy-to-make popsicles will dazzle your taste buds. Dive in and discover your next favorite dessert!

Classic Tiramisu Ice Pops with Coffee and Mascarpone

Absolutely perfect for summer, these Classic Tiramisu Ice Pops blend coffee and mascarpone into a creamy, frozen treat.

Ingredients

• For the coffee mixture:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp sugar
• For the mascarpone mixture:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
• For assembly:
  • 12 ice pop molds
  • 12 ice pop sticks

Instructions

1. In a bowl, mix the cooled coffee and 2 tbsp sugar until the sugar dissolves completely.
2. In another bowl, whisk together mascarpone cheese, heavy cream, 2 tbsp sugar, and vanilla extract until smooth and slightly thickened.
3. Pour the coffee mixture into the ice pop molds, filling each one-third full. Freeze for 1 hour or until semi-solid.
4. Layer the mascarpone mixture over the coffee layer, filling another third. Freeze for another hour.
5. Repeat the layers once more, ending with the mascarpone mixture. Insert the ice pop sticks.
6. Freeze for at least 4 hours or overnight until fully set.
7. To unmold, run warm water over the molds for a few seconds and gently pull out the pops.

Just like the classic dessert, these ice pops offer a rich coffee flavor balanced with creamy mascarpone. Serve them dipped in chocolate or rolled in crushed biscotti for extra crunch.

Chocolate Dipped Tiramisu Ice Pops

Outrageously delicious and perfect for summer, these Chocolate Dipped Tiramisu Ice Pops blend coffee, mascarpone, and a hint of cocoa for a frozen treat.

Ingredients

• For the ice pops:
  • 1 cup strong brewed coffee, cooled
  • 1/2 cup mascarpone cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract
• For the chocolate coating:
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. In a blender, combine cooled coffee, mascarpone, sugar, and vanilla extract. Blend until smooth.
2. Pour the mixture into ice pop molds, leaving a little space at the top for expansion. Insert sticks.
3. Freeze for at least 6 hours, or until solid. Tip: For easier removal, run the molds under warm water for a few seconds before popping out the ice pops.
4. In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second intervals, stirring until smooth. Tip: Ensure the chocolate isn’t too hot to avoid melting the ice pops.
5. Quickly dip each ice pop into the chocolate mixture, allowing excess to drip off. Tip: Work fast to prevent the ice pops from melting.
6. Place dipped ice pops on a parchment-lined tray and freeze for 10 minutes to set the chocolate.

Fantastically creamy with a crisp chocolate shell, these ice pops offer a sophisticated twist on classic tiramisu. Serve them at your next garden party for a refreshing dessert that impresses.

Vegan Tiramisu Ice Pops with Coconut Milk

Unbelievably easy to make, these Vegan Tiramisu Ice Pops with Coconut Milk are a dreamy, dairy-free twist on the classic dessert. Perfect for hot summer days or whenever you crave something sweet and creamy.

Ingredients

• For the coffee mixture:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp maple syrup
• For the coconut cream layer:
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
• For assembly:
  • 1/2 cup vegan ladyfingers, crushed
  • 1 tbsp cocoa powder

Instructions

1. In a small bowl, mix the cooled coffee and maple syrup until well combined. Set aside.
2. Open the chilled coconut milk can and scoop out the solid cream into a mixing bowl, leaving the liquid behind.
3. Add powdered sugar and vanilla extract to the coconut cream. Whip with a hand mixer until fluffy, about 2 minutes.
4. Dip each vegan ladyfinger piece into the coffee mixture briefly, ensuring they’re moist but not soggy.
5. Layer the dipped ladyfinger pieces at the bottom of each ice pop mold, pressing down gently.
6. Spoon the whipped coconut cream over the ladyfinger layer, filling the molds almost to the top.
7. Insert ice pop sticks into the molds. Freeze for at least 6 hours, or until solid.
8. Once frozen, remove the ice pops from the molds by running warm water around the outside for a few seconds.
9. Dust the tops with cocoa powder before serving for that classic tiramisu finish.

Zesty yet creamy, these ice pops offer a delightful contrast between the rich coconut cream and the bold coffee flavor. Try serving them with a drizzle of chocolate sauce for an extra indulgent treat.

Keto Tiramisu Ice Pops with Almond Flour

Fancy a twist on the classic tiramisu? These keto-friendly ice pops blend rich coffee flavors with creamy mascarpone, all wrapped in a crunchy almond flour shell.

Ingredients

• For the ice pop mixture:
  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee, cooled
• For the coating:
  • 1 cup almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp powdered erythritol
  • 1/4 cup melted butter

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. Gently fold in the mascarpone cheese, powdered erythritol, and vanilla extract until fully combined.
3. Slowly pour in the cooled coffee, mixing until the mixture is smooth and uniform.
4. Pour the mixture into ice pop molds, leaving a small space at the top for expansion.
5. Insert sticks and freeze for at least 4 hours, or until solid.
6. In a separate bowl, mix almond flour, cocoa powder, and powdered erythritol for the coating.
7. Add melted butter to the dry ingredients, stirring until the mixture resembles coarse crumbs.
8. Remove ice pops from molds and quickly roll each in the almond flour mixture to coat evenly.
9. Serve immediately or return to freezer to harden the coating for 10 minutes.

Just like the classic dessert, these ice pops offer a creamy interior with a satisfying crunch. For an extra touch, drizzle with sugar-free chocolate syrup before serving.

Espresso Infused Tiramisu Ice Pops

Summer calls for a twist on classic tiramisu with these espresso-infused ice pops. They’re creamy, coffee-flavored, and perfect for beating the heat.

Ingredients

• For the coffee mixture:
  • 1 cup strong brewed espresso, cooled
  • 2 tbsp sugar
• For the cream layer:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
• For assembly:
  • 12 ladyfinger cookies, broken into pieces
  • 12 ice pop molds
  • 12 ice pop sticks

Instructions

1. In a bowl, mix the cooled espresso and sugar until the sugar dissolves completely.
2. In another bowl, whip the mascarpone, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Dip the ladyfinger pieces into the espresso mixture briefly, ensuring they’re moist but not soggy.
4. Layer the soaked ladyfinger pieces and cream mixture alternately into the ice pop molds, starting and ending with the cream.
5. Insert the ice pop sticks into the molds.
6. Freeze for at least 6 hours, or until solid.
7. To unmold, run the molds under warm water for a few seconds before gently pulling the pops out.

Frozen to perfection, these tiramisu ice pops offer a creamy texture with a bold coffee kick. Serve them as a sophisticated dessert at your next summer gathering or enjoy them as a midday treat.

White Chocolate Tiramisu Ice Pops

Everyone loves a cool treat in summer. These White Chocolate Tiramisu Ice Pops blend coffee and creamy sweetness.

Ingredients

• For the coffee mixture:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp sugar
• For the white chocolate mixture:
  • 1 cup heavy cream
  • 1/2 cup white chocolate chips
  • 1/2 cup mascarpone cheese

Instructions

1. In a small bowl, mix the cooled coffee and sugar until the sugar dissolves completely.
2. Pour the coffee mixture into ice pop molds, filling each mold halfway. Freeze for 1 hour or until semi-solid.
3. In a saucepan over low heat, warm the heavy cream until it begins to steam. Do not boil.
4. Remove the saucepan from heat. Add the white chocolate chips, stirring until smooth and fully melted.
5. Let the white chocolate mixture cool to room temperature. Then, whisk in the mascarpone cheese until smooth.
6. Pour the white chocolate mixture over the semi-frozen coffee layer in the molds. Insert sticks.
7. Freeze for at least 4 hours or until completely solid.

Great for hot days, these pops offer a creamy texture with a bold coffee kick. Try drizzling with melted dark chocolate for an extra decadent touch.

Strawberry Tiramisu Ice Pops

Zesty and refreshing, these Strawberry Tiramisu Ice Pops blend the classic flavors of tiramisu with the summer freshness of strawberries. Perfect for beating the heat, they’re a no-bake treat that comes together in minutes.

Ingredients

• For the strawberry layer:
  • 1 cup fresh strawberries, hulled
  • 1/4 cup sugar
  • 1 tbsp lemon juice
• For the tiramisu layer:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 12 ladyfingers, cut into 1-inch pieces

Instructions

1. Blend strawberries, 1/4 cup sugar, and lemon juice until smooth. Strain to remove seeds.
2. Pour the strawberry mixture into ice pop molds, filling each one-third full. Freeze for 1 hour or until firm.
3. Whisk mascarpone, heavy cream, 1/4 cup sugar, and vanilla until stiff peaks form.
4. Dip ladyfinger pieces into coffee and layer over the frozen strawberry layer in the molds.
5. Top with the mascarpone mixture, covering the ladyfingers completely. Insert sticks and freeze for 4 hours or until solid.
6. Tip: For cleaner layers, freeze each layer until firm before adding the next.
7. Tip: Use a piping bag for the mascarpone mixture to avoid air pockets.
8. Tip: Run the molds under warm water for 5 seconds to easily release the ice pops.

Creamy and layered, these ice pops offer a delightful contrast between the fruity strawberry and the rich tiramisu flavors. Serve them at your next barbecue for a show-stopping dessert that’s as beautiful as it is delicious.

Matcha Tiramisu Ice Pops for a Green Twist

Perfect for beating the summer heat, these Matcha Tiramisu Ice Pops blend the earthy tones of matcha with the creamy richness of tiramisu.

Ingredients

• For the matcha layer:
  • 1 cup heavy cream
  • 2 tbsp matcha powder
  • 1/4 cup sugar
• For the tiramisu layer:
  • 1 cup mascarpone cheese
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Instructions

1. In a bowl, whisk heavy cream, matcha powder, and sugar until soft peaks form. Tip: Sift matcha to avoid lumps.
2. In another bowl, mix mascarpone, cooled coffee, sugar, and vanilla until smooth. Tip: Use room temperature mascarpone for easier mixing.
3. Alternately spoon matcha and tiramisu mixtures into ice pop molds. Tip: Tap the mold gently to remove air bubbles.
4. Insert sticks and freeze for at least 6 hours, or until solid.

Creamy with a hint of bitterness from the matcha, these pops are a refreshing twist on classic tiramisu. Serve them as a cool dessert or a midday pick-me-up.

Boozy Tiramisu Ice Pops with Kahlua

These Boozy Tiramisu Ice Pops with Kahlua are a fun twist on the classic dessert. Perfect for summer parties or a boozy treat.

Ingredients

• For the coffee mixture:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp Kahlua
• For the cream mixture:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
• For assembly:
  • 12 ice pop molds
  • 12 ice pop sticks

Instructions

1. In a small bowl, mix the cooled coffee and Kahlua. Set aside.
2. In a medium bowl, whisk together mascarpone, heavy cream, sugar, and vanilla until smooth.
3. Fill each ice pop mold halfway with the cream mixture. Tap the molds gently to remove air bubbles.
4. Slowly pour the coffee mixture over the cream layer, leaving a small space at the top for expansion.
5. Insert ice pop sticks into each mold. Freeze for at least 6 hours, or until solid.
6. To unmold, run warm water over the outside of the molds for a few seconds. Pull gently on the sticks to release the ice pops.

One bite reveals layers of creamy mascarpone and coffee-Kahlua, perfectly balanced. Serve them at your next brunch for a caffeinated kick.

Gluten-Free Tiramisu Ice Pops

Bold flavors meet cool refreshment in these gluten-free tiramisu ice pops. Perfect for summer, they blend coffee and creamy layers effortlessly.

Ingredients

• For the coffee layer:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp sugar
• For the cream layer:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
• For assembly:
  • 8 ice pop molds
  • 8 ice pop sticks

Instructions

1. Mix the cooled coffee with 2 tbsp sugar until dissolved. Tip: Use a whisk for even sweetness.
2. Pour the coffee mixture into the molds, filling each one-third full. Freeze for 1 hour or until semi-solid.
3. While the coffee layer freezes, beat mascarpone, heavy cream, 2 tbsp sugar, and vanilla until soft peaks form. Tip: Chill your bowl and beaters for quicker thickening.
4. Remove molds from freezer. Spoon the cream mixture over the coffee layer, filling another third. Insert sticks. Freeze for 1 hour.
5. Repeat layers with remaining coffee and cream mixtures, finishing with cream. Freeze overnight. Tip: Run molds under warm water for easy release.

These ice pops offer a creamy texture with a bold coffee kick. Serve them dipped in chocolate or crumbled gluten-free cookies for extra crunch.

Caramel Drizzled Tiramisu Ice Pops

Got a sweet tooth craving something unique? These Caramel Drizzled Tiramisu Ice Pops blend coffee, mascarpone, and a sweet caramel finish for a frozen treat.

Ingredients

• For the tiramisu layer:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 12 ladyfingers, cut into 1-inch pieces
• For the caramel drizzle:
  • 1/2 cup sugar
  • 2 tbsp water
  • 1/4 cup heavy cream
  • 1 tbsp unsalted butter

Instructions

1. In a large bowl, whisk together mascarpone, heavy cream, sugar, and vanilla until smooth.
2. Dip ladyfinger pieces into cooled coffee and layer them into ice pop molds.
3. Pour the mascarpone mixture over the ladyfingers, filling molds 3/4 full. Insert sticks and freeze for 4 hours.
4. For the caramel, heat sugar and water in a saucepan over medium heat until amber, about 5 minutes.
5. Remove from heat and carefully whisk in heavy cream and butter until smooth. Cool slightly.
6. Drizzle caramel over frozen tiramisu pops. Freeze for another 30 minutes.

Perfectly creamy with a coffee kick, these pops are a hit at summer parties. Try serving them with a sprinkle of cocoa powder for extra flair.

Conclusion

Outstanding for any occasion, these 11 tiramisu ice pop recipes offer a delightful twist on the classic dessert. Perfect for home cooks looking to impress or simply treat themselves, each recipe promises ease and elegance. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your picks on Pinterest. Happy cooking!