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Scoops of strawberry swirled ice cream in white dish.
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5 from 2 votes

Mascarpone Ice Cream swirled with Strawberry Sauce

This rich and creamy no-churn Mascarpone is absolutely delicious and so easy to make. The strawberry swirl throughout provides the perfect fruity flavour making this ice cream perfect for the Summer-time.
Prep Time10 minutes
Cook Time20 minutes
Freezing Time6 hours
Total Time6 hours 30 minutes
Course: Ice-cream and popsicles
Cuisine: English
Servings: 12 servings
Calories: 303kcal
Author: Emma Duckworth

Equipment

Ingredients

Strawberry Sauce

  • 200 g strawberries hulled and halved
  • 15 g sugar

Mascarpone Ice Cream

  • 397 g condensed milk (1 can)
  • 240 g mascarpone cream room temperature
  • 360 ml double cream (heavy cream) cold
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
Metric - US Customary

Instructions

Strawberry Sauce

  • Prep. Hull and quarter the strawberries.
  • Roast. Preheat the oven to 180℃/350℉. Place the strawberries onto a half-sheet baking tray. Sprinkle over the sugar and toss lightly. Place in the oven for 20-25 minutes or until the strawberries are softened, and juices have thickened and gone sticky. Toss the strawberries halfway through the cooking time.
  • Blend. Remove from the oven and scrap strawberries and their juices into a blender or Nutri Bullet. Make sure to scrape in all the sticky bits too. Pulse until the strawberries are pureed. Add a tablespoon of water to loosen the puree if necessary. Pour into a bowl and refrigerate or freeze whilst making the ice cream, to cool the puree down. 

Mascarpone Ice Cream

  • Combine the condensed milk and mascarpone. In a large bowl, beat the condensed milk and mascarpone until combined and smooth.
  • Add remaining ingredients. Add the cream, vanilla extract, and a pinch of salt. Beat until soft peaks form.

Assemble

  • Layer components. In a freezer-safe dish, pour half of the mascarpone ice cream base. Spoon half of the strawberry sauce over the base, then swirl throughout the base with a spoon.
  • Repeat the process. Pour the remainder of the ice cream into the dish and spoon more strawberry sauce on top. Again, swirl the mixture together.
  • Freeze. Cover the ice cream with a sheet of baking paper touching the surface. Wrap well in plastic wrap or with a sealable lid. Freeze for 6 hours before serving. Scoop and enjoy.
    Optional, once the ice cream has been scooped into bowls, spoon any remaining strawberry sauce over the top of the scoops. 

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Freeze: Store the Italian Mascarpone Ice Cream in a freezer-safe container, cover it in parchment paper, and then wrap it well with plastic wrap or cover it with a tight-fitting lid. This will prevent any freezer smells from getting into the ice cream and the formation of ice crystals. It's best eaten within 1 week but can be frozen for up to 1 month.

Nutrition

Calories: 303kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 102mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 808IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 0.1mg