Black Raspberry Mascarpone Ice Cream
Black Raspberry Mascarpone Ice Cream is a refreshing summer treat full of seasonal wild berries. It’s made with fresh mascarpone cheese, sweetened with raw honey, and swirled with a homemade black raspberry sauce. Top with extra fresh berries and you’ll have the perfect cold dessert on a hot day!
Ingredients for Black Raspberry Mascarpone Ice Cream
Here is everything you’ll need to make a delicious batch of Black Raspberry Mascarpone Ice Cream:
Mascarpone cheese is a soft, Italian cheese with the consistency of cream cheese, but without the tang. It makes the ice cream extra rich and smooth.
Raw honey is the only sweetener in the ice cream and it’s a great match for wild berries. I only used a quarter cup, but if you prefer a sweeter ice cream, you can certainly add more to taste!
Heavy Cream contributes to the structure and creamy flavour of the ice cream. Make sure you check the ingredients and look for a brand, such as Organic Valley, that doesn’t add preservatives and other unnecessary ingredients. (Their ultra-pasteurised does contain gellan gum, but the regular only contains cream.)
Whole milk mixed with heavy cream gives the perfect balance of making the ice cream rich without going over the top. Again, Organic Valley is a great source!
Celtic sea salt brings out the sweetness and flavours of the ice cream. It also contains some trace minerals and is free of additives like silicone dioxide and dextrose.
Pure vanilla extract provides delicious flavour to the ice cream (The Spice House is a great source). Be sure to avoid imitation vanilla (also known as vanillin) which comes from a lab–not a vanilla bean. If you want to mix it up and complement the berries, you could also use lemon extract instead.
Lime juice (freshly squeezed) can help with thickening and also brings out the other flavours without being noticeable. If you don’t have a lime, a lemon would work well too!
Black raspberries provide the dominant flavour and colour for the ice cream. If you can’t access wild black raspberries, you could also use red raspberries, blackberries, or blueberries.
Pure maple syrup is used to sweeten the berry sauce. I found that the berries are sweet enough on their own, so two tablespoons of syrup was plenty. Feel free to adjust the amount to taste!
Special Equipment
There a a few things you’ll need in order to make this Black Raspberry Mascarpone Ice Cream. The most important is a ice cream maker. Personally, I have an ice cream ball which is fun for a family ice cream making night. The downside is that the ice cream doesn’t freeze very evenly and is hard to get out, making it kind of messy. I haven’t tried any other ice cream makers, but there are a lot of options. Along with the ice cream maker, you’ll also need ice and rock salt.
Some other helpful (but not necessary things) to have would be a stand mixer and whisk attachment, as well as a fine mesh strainer for removing the seeds from the berry sauce.
How to Make Black Raspberry Mascarpone Ice Cream
In the bowl of a stand mixer fitted with the whisk attachment, add the mascarpone and honey. Mix on medium-low speed until combined. Then add the cream, milk, salt, vanilla, and lime juice. Mix on low speed until smooth. Chill for at least four hours.
Meanwhile, make the black raspberry sauce. Place the berries and maple syrup in a small saucepan over medium heat. Bring to a boil before reducing heat to medium-low. Stir often and simmer until the berries begin to thicken. Then remove from heat. Transfer the berries to a fine mesh strainer and use a pestle to press the berries through to separate the fruit from the seeds. (If using a less seedy berry, you will not have to strain the sauce.) Place the bowl of berry sauce in the refrigerator while the ice cream is made.
Transfer the chilled ice cream ingredients to an ice cream maker and churn according to the directions (every ice cream maker is different). When the ice cream is churned, pour it into a 9×5 loaf pan or other freezer safe dish.
Place several dollops of berry sauce on top and swirl it around. Alternatively, you can mix in all the berry sauce to make the ice cream purple. Cover the loaf pan and freeze for two hours before serving. Top with additional fresh berries or extra berry sauce. For the leftovers, it is best to take the ice cream out of the freezer a few minutes before serving to allow it to soften slightly.
I hope you enjoy this Black Raspberry Mascarpone Ice Cream! Be sure to leave a rating below and let me know what you think in the comments! Happy ice cream making!
More Recipes to Try
Black Raspberry Mascarpone Ice Cream
Equipment
- Ice cream maker
Ingredients
Ice Cream
- 8 oz mascarpone cheese
- ¼ cup raw honey or more to taste
- 1½ cups Organic Valley heavy cream
- 1½ cups Organic Valley whole milk
- ¼ tsp Celtic sea salt
- 1 tsp pure vanilla extract
- 2 Tbsp fresh lime juice
For the Ice Cream Maker
- Rock salt
- Ice
Berry Swirl
- 2 cups wild black raspberries
- 2 Tbsp pure maple syrup
Instructions
Ice Cream
- In the bowl of a stand mixer fitted with the whisk attachment, add the mascarpone and honey.
- Mix on medium-low speed until combined.
- Then add the cream, milk, salt, vanilla, and lime juice. Mix on low speed until smooth.
- Chill for at least four hours.
Berry Sauce
- Place the berries and maple syrup in a small saucepan over medium heat. Bring to a boil before reducing heat to medium-low.
- Stir often and simmer until the berries begin to thicken. Then remove from heat.
- Transfer the berries to a fine mesh strainer and use a pestle to press the berries through to separate the fruit from the seeds.
- Place the bowl of berry sauce in the refrigerator while the ice cream is made.
Ice Cream
- Transfer the chilled ice cream ingredients to an ice cream maker and churn according to the directions.
- When the ice cream is churned, pour it into a 9×5 loaf pan.
- Place several dollops of berry sauce on top and swirl it around. Alternatively, you can mix in all the berry sauce to make the ice cream purple.
- Cover the loaf pan and freeze for 2 hours before serving.
You had me with the title, and the photos do justice to the recipe . . . yum!
That looks sooo good!