Introduction

This mascarpone ice cream swirled with strawberry sauce is a creamy, tangy dessert that’s easy to make at home. The roasted strawberries add a rich, natural sweetness that perfectly complements the smooth mascarpone base. It’s a refreshing treat for warm days or any time you crave something indulgent.

A white bowl filled with creamy vanilla ice cream swirled with bright red strawberry sauce, showing a smooth and soft texture with visible chunks of strawberry mixed in; three rounded scoops of the swirled ice cream rest slightly raised on top in the center of the bowl. A metal ice cream scooper holds one scoop, sitting on the left side of the bowl. The bowl sits on a pale pink cloth atop a white marbled surface, with three fresh red strawberries, two whole and one cut in half, placed near the top right. A small, clear glass dish of thick red strawberry sauce is positioned near the bottom left of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (heavy cream) (cold)
1 tsp vanilla extract
¼ tsp fine salt

Instructions

Step 1: Prep the strawberries by hulling and quartering them.
Step 2: Preheat the oven to 180℃ (350℉). Place the strawberries on a half-sheet baking tray, sprinkle with sugar, and toss lightly to coat. Roast for 20-25 minutes until softened and sticky, tossing halfway through.
Step 3: Remove the strawberries and juices from the oven and transfer them to a blender. Pulse until pureed, adding a tablespoon of water if needed to loosen. Refrigerate or freeze the sauce to chill while preparing the ice cream.
Step 4: In a large bowl, beat the condensed milk and mascarpone together until smooth and combined.
Step 5: Add the cold double cream, vanilla extract, and salt. Beat the mixture until soft peaks form.
Step 6: In a freezer-safe dish, pour half the mascarpone ice cream base. Spoon half the strawberry sauce over it and swirl gently with a spoon.
Step 7: Repeat the layering with the remaining ice cream and strawberry sauce, swirling again.
Step 8: Cover the surface with baking paper, then wrap tightly with plastic wrap or use a lid. Freeze for at least 6 hours before serving.
Step 9: When ready to serve, scoop the ice cream and optionally drizzle with any remaining strawberry sauce.

Tips & Variations

Use frozen strawberries if fresh are out of season, adjusting roasting time to ensure they soften properly.
For extra texture, stir in chopped pistachios or toasted almonds before freezing.
Try substituting the strawberry sauce with raspberry or blueberry sauce for a different fruity twist.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week for best texture and flavor. To serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

How to Serve

A clear glass bowl holds four scoops of creamy vanilla ice cream with visible red strawberry swirls running through each scoop, giving a soft mix of white and pale pink. The bowl sits on a white plate layered with crumpled beige and light pink cloth napkins. To the left of the bowl, three fresh red strawberries, one sliced in half, rest on the napkins. A tarnished silver spoon with a small scoop of the ice cream rests slightly in front of the bowl on the plate. The whole scene is set on a white marbled surface with soft lighting that highlights the ice cream’s creamy texture and strawberry streaks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, this recipe is designed to be freezer-friendly without an ice cream maker. The whipped cream and cold ingredients give it a smooth texture naturally.

How do I prevent ice crystals from forming?

Be sure to whip the cream to soft peaks and fold it gently with the mascarpone mixture. Cover the ice cream tightly with baking paper and plastic wrap to minimize ice crystal formation.

Mascarpone Ice Cream Swirled with Strawberry Sauce Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This luscious Mascarpone Ice Cream is swirled with a rich, homemade roasted Strawberry Sauce, creating a creamy and fruity dessert perfect for any occasion. The ice cream combines the smoothness of mascarpone and the sweetness of condensed milk with the natural tang of strawberries, offering a delightful balance of flavors and textures without requiring an ice cream machine.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired
Diet: Gluten Free

Ingredients

Scale

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 tsp vanilla extract
¼ tsp fine salt

Instructions

Prepare Strawberry Sauce: Hull and quarter the strawberries to get them ready for roasting.
Roast Strawberries: Preheat the oven to 180℃ (350℉). Place the strawberries on a half-sheet baking tray, sprinkle over the sugar, and toss lightly. Roast in the oven for 20-25 minutes until softened and the juices have thickened and become sticky. Toss halfway through roasting for even cooking.
Blend Sauce: Remove strawberries from the oven, scrape all the strawberries and sticky juices into a blender or NutriBullet. Pulse until pureed to a smooth sauce. Add a tablespoon of water if needed to loosen. Pour into a bowl and refrigerate or freeze to cool while making the ice cream.
Prepare Ice Cream Base: In a large bowl, beat together the condensed milk and mascarpone until smooth and well combined.
Whip Cream Mixture: Add the cold double cream, vanilla extract, and salt to the mascarpone mixture. Beat until soft peaks form, creating a light and fluffy base.
Assemble Layers: Pour half of the ice cream base into a freezer-safe dish. Spoon half of the chilled strawberry sauce over it and use a spoon to swirl the sauce gently through the base.
Repeat Layering: Add the remaining ice cream base on top, then spoon the rest of the strawberry sauce and swirl again to create a marbled effect.
Freeze: Cover the surface of the ice cream with a sheet of baking paper touching it to prevent ice crystals. Wrap the dish well in plastic wrap or seal with a lid. Freeze for at least 6 hours or until firm.
Serve: Scoop the ice cream into bowls and optionally spoon any leftover strawberry sauce on top for extra flavor.

Notes

Make sure the mascarpone is at room temperature for easier mixing and a smoother texture.
Chill the strawberry sauce thoroughly to keep it thick and flavorful when swirling.
Use a cold mixing bowl and beaters to help the cream reach soft peaks faster.
If you prefer a smoother texture, pulse the strawberry sauce longer or strain it after blending.
This recipe does not require an ice cream machine thanks to the use of whipped cream and mascarpone for creaminess.
Freeze time can be extended up to 12 hours or overnight for best results.

Keywords: Mascarpone Ice Cream, Strawberry Sauce, No-Churn Ice Cream, Roasted Strawberries, Homemade Ice Cream Dessert