Description
Indulge in the creamy delight of Mascarpone Ice Cream swirled with Strawberry Sauce, a no-churn dessert that blends rich mascarpone with fresh strawberry goodness. This easy-to-make treat is perfect for summer gatherings or a refreshing snack on a hot day. With its velvety texture and just the right amount of sweetness, this ice cream is sure to impress family and friends alike. Whether served in a bowl, as part of an extravagant sundae, or enjoyed in a waffle cone, this luscious dessert is versatile and satisfying.
Ingredients
Scale
- 200 g strawberries (hulled and halved)
- 15 g sugar
- 397 g condensed milk (1 can)
- 240 g mascarpone cream (room temperature)
- 360 ml double cream (cold)
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- Prepare the strawberry sauce by cooking hulled strawberries and sugar in a saucepan over medium heat until softened, about 5–7 minutes. Let cool.
- In a mixing bowl, whisk together mascarpone and condensed milk until smooth. Add vanilla extract and salt; mix well.
- In another bowl, whip cold double cream until soft peaks form. Gently fold into the mascarpone mixture.
- Layer half of the mascarpone mixture in a freezer-safe container, drizzle with half of the cooled strawberry sauce, then repeat. Use a knife to swirl gently for a marbled effect.
- Cover and freeze for at least 6 hours or overnight until firm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop (125g)
- Calories: 260
- Sugar: 18g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg