Mascarpone Ice Cream – Barefeet in the Kitchen

Mascarpone Ice Cream is velvety and rich like gelato, but has that cheesecake-like tang that makes each bite feel absolutely indulgent. This is not one of those cottage cheese rip offs that you have to convince yourself tastes good. There’s no going back from this kind of dreamy decadence.

Mascarpone Ice Cream

I tried a few different ways to develop this recipe. At first, I thought this would need to be a custard-based ice cream, made with eggs. But, the results of that attempt were actually my least favorite. The texture wasn’t super smooth, and you could totally taste the eggs. The mascarpone was too subtle.

I’m glad that I stuck with it, though. Because it turns out that the simple combination of mascarpone, condensed milk, cream, and milk resulted in a perfectly smooth and creamy, barely tangy ice cream that kept me coming back for more. I was in paradise.

This ice cream is perfect for pairing with fruits. That should come as no surprise. Because fresh fruit and cheese just go together. Always. But, I like to kick it up a notch with grilled peaches, a warm berry sauce, or even a baked apple. Drizzle some salted caramel sauce on top, and you can put a fork in me. I’m done.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

What is Mascarpone?

Mascarpone is an Italian cream cheese. Not the kind you put on bagels. It’s richer, softer, and less tangy. This is the cheese you find in tiramisu and certain frostings. Think of it as Philadelphia’s elegant cousin who summers in Milan (“vacations”? how gauche!).

The reason you can taste a difference in this wonderfully spreadable cheese is the high milk fat content. It’s made using heavy cream instead of milk. And, just like you can taste the difference when using heavy cream in a sauce, you can tell the difference here, too.

Mascarpone Cheese Ice Cream

I’m really proud of the way that this mascarpone cheese ice cream turned out. I’ve worked on a lot of ice cream flavors, and not all of them make them cut. But, I’m happy to finally add this one to the long list of flavors I’ve published here on the blog.

With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Similar Ice Cream Flavors

I might need a moment to reflect on the fact that, even for a cheesy ice cream, I actually have similar ice cream flavors to suggest. But, I really do love trying all the ways to make this dessert. So, I’ll trust that if you’re here for mascarpone ice cream, then you’ll be adventurous enough for these others.

Mac and cheese ice cream isn’t the most divisive variety I’ve developed, but it’s up there. Some of the people at my table loved the way that the ice cream melts into a slightly savory aftertaste, with notes of butterscotch and caramel. Some of them were less than enthusiastic about the adventure.

I’ve also got two more traditional cheese flavors to share! Strawberry cheesecake ice cream is the sweet and tangy combination of smooth cheesecake ice cream and fresh strawberry swirls. And, my cheesecake ice cream tastes identical to the real thing.

And, if you’re intent on making a high-protein ice cream, be sure to try my recipe for cottage cheese ice cream. The ingredients make a big difference in achieving the results you want!

While it breaks with the cheesy theme, I have to include popcorn ice cream in the list. It’s shockingly good, with a drizzle of homemade caramel sauce. Definitely one of your best options for convincing someone that savory ice cream can (and should!) be a thing.