Cherry and Mascarpone Ice Cream

Name: Cherry and Mascarpone Ice Cream
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 125g mascarpone cheese; 150g plain skyr yogurt; 1 tsp homemade date syrup or a small splash of sweetener; A few drops of vanilla extract; Cherries; 25ml soy milk; 1 bar of no-added-sugar white chocolate; 1 tbsp coconut oil; Diced almonds

Desserts & sweets

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Today I'm treating myself to this cherry and mascarpone ice cream, made with mascarpone, skyr yogurt, and little chunks of fruit to savor in every bite. What I love most is the contrast between the creamy center and the crunchy white chocolate and almond shell. It's a lovely homemade recipe to keep a cool treat on hand or share for an afternoon snack on warm days.

The mascarpone brings rich creaminess and the skyr gives body to the mixture, rounded out with a hint of vanilla. Active prep is just 20 minutes; after that, it's all about freezing time. I fill the molds and let the freezer take care of the rest.

To keep exploring homemade ice creams, I recommend my Healthy cherry and cocoa ice cream and my Creamy mango and yogurt ice cream.

Prep: 20 minCook: 10 minServes: 4

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Ingredients

Here are the ingredients you need

125g mascarpone cheese
150g plain skyr yogurt
1 tsp homemade date syrup or a small splash of sweetener
A few drops of vanilla extract
Cherries
25ml soy milk

Coating

1 bar of no-added-sugar white chocolate
1 tbsp coconut oil
Diced almonds

Step by step

Method

1In a blender, add all the ice cream ingredients except the cherries and blend until smooth.
2Wash, pit, and chop the cherries into very small pieces, then fold them into the cream.
3Pour the mixture into popsicle molds (don't forget to insert the sticks!).
4Keep in the freezer for at least 5 hours.
5Once frozen solid, prepare the coating.
6Melt the chocolate together with the coconut oil.
7Pour into a tall glass along with the chopped almonds and mix well.
8Dip each ice cream bar into the mixture and hold upside down to let the excess drain off.
9Once the shell hardens, pop them back in the freezer for later or enjoy them right away.
10All done! Now we can tuck into our CHERRY AND MASCARPONE ICE CREAM.

Frequently asked questions

Can I substitute another yogurt for the skyr?

Yes, you can use a thick, plain Greek yogurt. Avoid runnier yogurts, as their higher water content can make the ice cream turn out less creamy.

Can I make this ice cream with frozen cherries?

Yes, use pitted cherries and let them thaw just enough to chop them up. Be sure to drain off any released liquid before folding them in so you don't add extra moisture to the base.

How should I store the ice cream bars once coated?

Once the coating is completely set, store them in an airtight container in the freezer, separated by sheets of parchment paper so they won't stick together. Take out only what you plan to eat and let them temper for a minute or two if they feel too solid.