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    Rippled cranberry, fennel seed & mascarpone ice cream

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    Rippled cranberry, fennel seed & mascarpone ice cream

    • Gluten Free
    • Vegetarian
    • Preparation time: 20 minutes, plus freezing
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus freezing

    Serves: 6-8 (makes 1.1 litres)


    2½ tsp fennel seeds
    300g cranberries
    100g caster sugar
    500g mascarpone
    1 vanilla pod, seeds only
    397g can sweetened condensed milk 


    1. Put the fennel seeds in a cold frying pan on a medium heat. Toast for about 1½ minutes, shaking the pan, until fragrant and a shade darker. Roughly crush with a pestle and mortar. 

    2. Tip the cranberries into a saucepan and heat over a medium-high heat, stirring, for a couple of minutes, until the berries begin to burst. Add the sugar and crushed fennel seeds and simmer, stirring, for 8-10 minutes, until the cranberries are jammy and thick. Set aside to cool, then chill in a sealed container until needed (for up to 4 days). 

    3. Using a balloon whisk, beat the mascarpone and vanilla seeds together in a mixing bowl. Gradually beat in the condensed milk until smooth and thick. Transfer to a loaf tin or other freezeproof container. Ripple the cranberry mixture in with a spoon, being careful not to overmix. Freeze the ice cream for at least 6 hours, but preferably overnight, before serving in scoops. 

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