No Churn Strawberry Balsamic Swirl Mascarpone Ice Cream with Quick Strawberry Sauce
The combination of strawberries and balsamic is a classic combination for good reason. The result is a complexly sweet bite with a rich almost chocolate-y, molasses-y umami. I’ve fused this favorite combo into a swirled no-churn ice cream. That’s right, the only thing you need is an electric mixer or a stand mixer. No special ice cream maker needed! Rich mascarpone, condensed milk and heavy cream combine with no trouble at all to create a base for all that flavor. And to top it off, the easiest strawberry sauce ever.
Serves 12
INGREDIENTS
8 oz. mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream, cold
1 tsp vanilla extract
1 lb. strawberries, hulled and diced, and divided
1 cup strawberry preserves, divided
½ cup balsamic vinegar
Zest of half a lemon
METHOD
Place a 9x5x3 metal loaf pan into the freezer to chill.
In a small saucepan over low heat, add balsamic and reduce until thickened— about 5 minutes— you should have about 3 tablespoons. Set aside and allow to cool.
In a small bowl, toss lemon zest, ⅓ cup of the diced strawberries and a pinch of salt.
To make the strawberry sauce, combine ½ cup strawberry preserves and remaining diced strawberries in a bowl and stir until combined.
In a bowl of a stand mixer with the whisk attachment or with a hand mixer, beat mascarpone and sweetened condensed milk until combined. Add heavy cream and vanilla and beat until stiff peaks form.
Spoon one third of the cream mixture into the chilled loaf pan. Add one third of the remaining strawberry jam and a third of the balsamic and swirl with a fork. Sprinkle with half of the diced strawberries. Repeat the process, using the remaining half of the diced strawberries. Then finish the top layer and swirl remaining jam and balsamic. Wrap tightly with plastic wrap and freeze at least 6 hours or preferably overnight until scoopable.
To serve, scoop ice cream into bowls and top with strawberry sauce and serve immediately.
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