Want to try something a little fancy but totally doable? Meet mascarpone ice cream. It’s creamy, indulgent, and made with mascarpone cheese—a rich, buttery Italian favorite. If you’ve ever loved tiramisu, you’ve already tasted the magic of mascarpone. Now, picture that same smooth, tangy flavor in ice cream form.
To take it up a notch, we’re swirling in roasted strawberry sauce. Sweet, tangy, and bursting with flavor—it’s like summer in every bite. And the best part? You don’t even need an ice cream maker! This no-churn recipe is easy enough for anyone.
Whether you’re serving it to impress guests or treating yourself (no judgment), this dessert is bound to be a hit. Let’s dive in.
The Basics
Time Needed:
- Prep: 10 minutes
- Cook: 20 minutes
- Freeze: 6 hours
- Total: 6 hours 30 minutes
Servings: Makes enough for 6 happy people. Want more? Just double everything—but make sure your freezer can handle it!
Skill Level: Beginner. No ice cream machine, no fuss.
What You’ll Need:
- A big mixing bowl
- Whisk or electric beaters
- Baking tray
- Blender (or just a fork if you’re in a pinch)
- Freezer-safe dish
Helpful Hint: No electric whisk? No problem. A regular whisk works, but your arm might get a workout!
Ingredients
For the Strawberry Sauce:
- 200g strawberries (halved)
- 15g sugar
No fresh strawberries? Frozen ones work too! Just adjust the sugar if your berries are super sweet.
For the Ice Cream Base:
- 1 can (397g) sweetened condensed milk
- 240g mascarpone cheese (room temp)
- 360ml heavy cream (cold)
- 1 tsp vanilla extract
- ¼ tsp salt
Quick Tip: Let the mascarpone sit out for a bit—it mixes better when it’s not too cold. And always use cold cream for the fluffiest texture!
Let’s Make It
Step 1: The Strawberry Sauce
- Roast the Berries
Preheat your oven to 350°F (180°C). Spread out the strawberries on a parchment-lined tray and sprinkle them with sugar. Roast for 20–25 minutes. Halfway through, give them a little stir. When they’re soft, sticky, and your kitchen smells amazing, they’re ready. - Blend It Up
Scoop those roasted strawberries (and all the juices!) into a blender. Blend until smooth. If it’s too thick, add a splash of water. Pop the sauce in the fridge to cool.
Pro Tip: Don’t skip scraping the caramelized bits off the tray. That’s where the magic flavor hides!
Step 2: The Ice Cream Base
- Whip It Good
In a big bowl, combine mascarpone and sweetened condensed milk. Whisk until it’s creamy and smooth. - Add the Rest
Pour in the heavy cream, vanilla, and salt. Whisk on medium speed until it forms soft peaks—thick but still airy.
What to Look For: When you lift the whisk, the mixture should hold its shape but still have soft folds.
Step 3: Assemble & Freeze
- Layer It
In a freezer-safe dish, pour half the mascarpone mixture. Add half of the strawberry sauce on top and swirl it around with a spoon. Repeat the layers to get that pretty marbled look. - Freeze It
Cover the mixture with parchment paper (this stops ice crystals). Seal it up tight with plastic wrap or a lid, then freeze for at least 6 hours (overnight is even better).
Before Serving: Let the ice cream sit out for 5 minutes to soften—it’ll scoop like a dream!
Customize It
- Want a Different Fruit? Swap strawberries for roasted peaches or blueberries.
- Need a Dairy-Free Option? Use coconut cream and sweetened condensed coconut milk instead.
- Feeling Fancy? Sprinkle some crushed pistachios on top or drizzle with caramel sauce for extra flair.
- In a Rush? Skip roasting and swirl in store-bought strawberry jam.
Serving Ideas
- How to Serve: Scoop into bowls, waffle cones, or even hollowed-out strawberries for a creative touch. Garnish with fresh mint leaves or extra sauce.
- What to Pair It With: This ice cream is dreamy with buttery shortbread cookies or even a slice of warm fruit cobbler.
- Storage Tips: Keep it in an airtight container for up to two weeks. Don’t forget the parchment paper on top to keep it fresh!
Final Thoughts
This mascarpone ice cream isn’t just dessert—it’s an experience. Creamy, luscious, and bursting with flavor, it’s like a little trip to Italy. Perfect for special occasions or just because. Give it a try, and let me know how it turns out!
PrintMascarpone Ice Cream
A creamy, no-churn mascarpone ice cream swirled with roasted strawberry sauce. This Italian-inspired dessert is rich, indulgent, and perfect for any occasion. The roasted strawberries add a tangy sweetness that beautifully complements the velvety mascarpone base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 30 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: Italian-inspired
Ingredients
Strawberry Sauce
- 200 g strawberries, hulled and halved
- 15 g sugar
Substitution Tip: Frozen strawberries can be used if fresh ones aren’t available. Adjust sugar based on the sweetness of the fruit.
Mascarpone Ice Cream Base
- 397 g sweetened condensed milk (1 can)
- 240 g mascarpone cheese (room temperature)
- 360 ml heavy cream (cold)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Ingredient Note: Use high-quality mascarpone for a richer flavor. Keep heavy cream cold to ensure it whips properly.
Instructions
Step 1: Make the Roasted Strawberry Sauce
- Preheat your oven to 180°C (350°F). Spread the hulled and halved strawberries on a baking tray lined with parchment paper. Sprinkle with sugar and toss lightly.
- Roast for 20–25 minutes, stirring halfway through, until the strawberries are soft and their juices are thick and sticky.
- Transfer the roasted strawberries and juices to a blender or food processor and blend until smooth. Add a tablespoon of water if needed to loosen the puree. Chill in the fridge while preparing the ice cream base.
Step 2: Prepare the Mascarpone Ice Cream Base
- In a large mixing bowl, beat the mascarpone cheese and condensed milk together until smooth and creamy.
- Add the cold heavy cream, vanilla extract, and salt. Whisk until soft peaks form, ensuring the mixture is light and airy.
Step 3: Assemble and Freeze
- In a freezer-safe dish, pour half of the mascarpone ice cream mixture as your base layer. Spoon half of the chilled strawberry sauce over it and gently swirl with a spoon to create marbled patterns.
- Repeat with another layer of ice cream mixture and remaining strawberry sauce, swirling again for a ripple effect.
- Cover with parchment paper pressed directly onto the surface to prevent ice crystals from forming. Wrap tightly with plastic wrap or use an airtight lid. Freeze for at least 6 hours or overnight.
Notes
Serving Suggestions
- Serve scoops in chilled bowls or waffle cones for an extra treat. Garnish with fresh mint or drizzle leftover strawberry sauce on top for added flair.
Tips & Tricks
- Roasting Strawberries: Scrape all caramelized juices from the baking tray into your blender for maximum flavor.
- Soft Peaks: Stop whisking as soon as soft peaks form to avoid over-whipping, which can lead to a grainy texture.
- Freezing Tip: Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving.
Storage & Reheating
- Store in an airtight container in the freezer for up to two weeks.
- Leftover strawberry sauce can be refrigerated for up to one week or frozen for later use.