Let’s make a tiramisu ice cream cake
because it is still summer,
damn it! Oh, aggressive.
All right, let’s get into it.
First, the ice cream.
We’re using a combo of ricotta and mascarpone,
because ricotta has way less fat and more protein by volume
than mascarpone. Plus some collagen for extra protein,
some sweetener and salt, and that’s the base.
Turn it into ice cream, and then brew some espresso.
If you don’t follow Fire Department Chronicles,
he’s absolutely hilarious and sent me some of this amazing coffee.
So obviously using his cake up espresso pods,
then just soaking some lady fingers in that and some amaretto
and layering with our ice cream
and tons of chopped up chocolate.
I use Lily’s brand, which is sugar free and has tons of fiber.
Then freeze to set before removing,
slicing, and serving.
Really easy and crazy good.
But the calories and macros aren’t crazy at all.
In fact, I think 10 grams of protein
and 6 grams of fiber are pretty freaking satisfactory.
Sweet Lord. For a dessert,
everything you love about tiramisu,
but even more refreshing. And with tons of chocolate.
How bad can that be? Enjoy!