Food writer Richard Makin has created a tiramisu ice cream sundae that combines the classic Italian dessert's velvety decadence with a summer-friendly twist. The recipe, featured in his new plant-based cookbook Stress-Free Dinners, swaps traditional ladyfingers for caramelised biscuits while retaining the essential flavours of strong coffee, cocoa, creamy foam, and sweet liqueur.
Makin, who spent three years driving around London selling ice cream sandwiches, developed his craft by experimenting with flavours. “The thing I loved about making ice cream was coming up with those flavours and making them a reality,” he said. Although the recipe is plant-based, non-vegans can substitute dairy ice cream if preferred.
A Dessert Built on Coffee and Ice Cream
Makin emphasises the simplicity of the dessert's foundation. “I’m a massive believer that if you have access to good coffee and a scoop of ice cream, you’ve got dessert sorted,” he said. The recipe requires an electric whisk or stand mixer to achieve the creamy, dalgona-style coffee whip, but Makin assures it's worth the effort.
The sundae layers espresso-soaked biscuits, vegan vanilla ice cream, and a whipped coffee mixture, finished with a dusting of cocoa powder. It serves two and can be prepared in under 30 minutes, with an optional freeze time of up to 30 minutes for a firmer texture.
Step-by-Step Sundae Assembly
To make the dessert, whip instant coffee, cocoa powder, caster sugar, and boiling water until stiff peaks form. Mix coffee liqueur with espresso, then dunk four Biscoff biscuits in the mixture and place two in each serving glass. Layer with ice cream and the whipped coffee, repeating until the glasses are filled, and finish with a final spoonful of whipped cream. Dust with cocoa just before serving.
The recipe is part of Makin's broader approach to accessible, stress-free cooking, as reflected in his cookbook's title. The dish offers a creative alternative to traditional ice cream desserts, blending familiar flavours with a modern presentation.
Summer Dessert Inspiration
This sundae joins a collection of summer treats, including iced coffee tips and freezer cocktail recipes. For those seeking further inspiration, Makin's cookbook provides additional plant-based dinner ideas, though this dessert stands out as a standalone indulgence. The recipe's use of common ingredients like instant coffee and Lotus Biscoff biscuits makes it easy to recreate at home.
With its combination of textures and flavours, the tiramisu ice cream sundae offers a practical way to enjoy a classic dessert in a new form, suitable for both vegans and non-vegans alike.
