Waitrose and Partners
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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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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Overall rating (4/5)

4 out of 5 stars1 rating