Mascarpone & cherry ripple ice cream

Mascarpone & cherry ripple ice cream

This easy, no-churn ice cream has the perfect balance of tart and sweet.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 180g cherries, pitted and halved
  • 50g caster sugar
  • 250g Greek-style yogurt
  • 250g mascarpone
  • 100g condensed milk
  • 1 tbsp clear honey
  • 2 tbsp lemon juice

Method

  1. Prepare the cherry ripple by putting the cherries, caster sugar and 2½ tbsp water in a small saucepan over a low heat. Heat until the sugar has dissolved, then increase the heat and bubble for 5-6 minutes, until syrupy. Set aside to cool completely.

  2. In a mixing bowl, using a balloon whisk, beat together the yogurt, mascarpone, condensed milk, honey, lemon juice and a pinch of salt.

  3. Ripple through the cherry sauce, then transfer to a 1 litre freezerproof container. Cover and freeze for at least 5 hours or until frozen. Sit at room temperature for 5 minutes before scooping to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,423kJ/ 342kcals

Fat

24g

Saturated Fat

16g

Carbohydrates

27g

Sugars

27g

Fibre

0.5g

Protein

5.2g

Salt

0.4g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating