Mascarpone Ice Cream Swirled with Strawberry Sauce Recipe
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.
- 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
