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Easy Cherry & Mascarpone Ice Cream

How is this stuff this delicious?!

23 Dec 2023




1.8 L

Prep time:

10 minutes

Waiting time:

Baking time:

6 hours

10 minutes

Total time:

6 hours, 20 minutes

If the idea of mixing cherries, mascarpone and cookies makes your heart beat faster like it does mine, you need to try this! I'm serious. This ice cream is so ridiculously tasty, doesn't require an ice cream machine and it take only three steps to make, so why wouldn't you, really? 

Just make (or buy) the cherry compote, whip up the cream, freeze the result and you're done! 

You'll also have none of those disgusting ice crystals in your cream and it'll be ready to scoop at all times due to the addition of... vodka! This might seem strange, but it really is ingenious! The alcohol increases the mixture's freezing temperature and as a result, won't turn your cream into a 1.8-L ice cube. All the while, the flavour is not affected at all. I found out about this from bon appétit's peach sorbet recipe, which you should really also give a try. 

Try it and be amazed by this cherry & mascarpone ice cream!


Cherry compote

  • 50 g sugar 

  • 7 g corn starch 

  • 250 g frozen cherries, defrosted (fresh works too, but is unnecessary) 

  • 1/2 lemon’s juice 


  • 400 ml whipping cream, cold 

  • 250 g mascarpone 

  • 397 ml (1 can) condensed milk 

  • 10 g vanilla paste or extract 

  • 30 ml vodka 

  • 2 g salt 

  • 2-3 cookies*, not too finely crumbled 

* Try Bastogne, normal digestives or even Oreos!


Cherry compote 

  1. Combine sugar and cornstarch until no lumps remain. Add sugar mixture, cherries and lemon juice to a saucepan and cook over medium heat, stirring frequently until it’s quite thick (about 10 minutes). Refrigerate until cool. 


  1. In a medium bowl, beat the whipping cream until soft peaks form. In another bowl, mix mascarpone, condensed milk, vanilla paste and vodka until combined. Whisk the cream into the mascarpone mixture. 

  2. Pour the cream into a container until halfway filled, spoon on top some of the compote and cookies and repeat until the container is full. Swirl the mixture around a little with a spoon and cover with parchment paper pressed directly onto the cream's surface. Freeze for about 6-8 hours.


You can also just skip making the cherry compote and use jam or pie filling with any flavour you like! 

If you find it's getting a little too solid, just put it in the fridge for 30 minutes.


Did you follow this recipe?
Show me on Instagram by tagging me @iamstertim and using #tasteslikestroop!

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