This homemade mascarpone strawberry ice cream is a delightful blend of rich, creamy mascarpone cheese and the fresh, fruity burst of strawberries. The mascarpone adds a luxurious texture to the ice cream, making it velvety smooth, while the strawberries provide a natural sweetness and a pop of color. With just three ingredients, this recipe is incredibly simple yet yields a gourmet-quality dessert that will impress your family and friends. Perfect for warm summer days or as a refreshing treat after dinner, this ice cream is sure to become a favorite in your household.
Ingredients:
- 2.5 cups (500 milliliters) mascarpone cheese
- Around two-thirds of a cup (150 grams) mixed milk (a combination of whole milk and cream works well)
- 3/4 cup (100 grams) strawberries, diced into small pieces
Instructions:
- Prepare the Strawberries: Start by washing the strawberries thoroughly under cold water. Pat them dry with a paper towel to remove any excess moisture. Hull the strawberries by removing the green tops, then dice them into small pieces. Set aside.
- Combine the Mascarpone and Milk: In a large mixing bowl, combine the mascarpone cheese and mixed milk. Use a hand mixer or whisk to blend the mascarpone and milk together until the mixture is smooth and creamy. If the mixture appears too thick, you can add a little more milk, one tablespoon at a time, until it reaches your desired consistency.
- Add the Strawberries: Gently fold the diced strawberries into the mascarpone mixture using a spatula. Ensure that the strawberry pieces are evenly distributed throughout the mixture. The strawberries will add a beautiful pink hue and a burst of fresh flavor to the ice cream.
- Chill the Mixture: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place it in the refrigerator for at least 2 hours to allow the flavors to meld and the mixture to chill thoroughly. This step is crucial for achieving a smooth and creamy texture in the final ice cream.
- Freeze the Ice Cream: Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. The churning process should take about 20-30 minutes, or until the ice cream reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container, cover it with plastic wrap, and place it in the freezer. Stir the mixture every 30 minutes for the first 2 hours to break up any ice crystals that form, ensuring a smoother texture.
- Final Freeze: After churning or stirring, transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Cover the surface with plastic wrap to prevent ice crystals from forming and place the container in the freezer. Allow the ice cream to freeze for at least 4 hours or overnight until it is firm.
- Serve and Enjoy: When you’re ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop the ice cream into bowls or cones, and garnish with fresh strawberry slices or a drizzle of honey, if desired. Enjoy the rich, creamy texture and the sweet, tangy flavor of homemade mascarpone strawberry ice cream.
