Roasted Strawberry Mascarpone Ice-cream with a ginger nut crumb is a flavour packed no-churn ice-cream that will become one of your favourite ice-creams for the summer.
Sweet strawberries and slightly tart rhubarb are roasted in the oven until they become a sweet, juicy and fragrant with an intensity of flavour that’s heavenly. Once blended into a puree, this fruity goodness is then swirled throughout a light, whipped mascarpone no churn ice-cream base, and sprinkled with ginger nut crumbs. You’ll be impatiently waiting by the freezer for this ice-cream to set before rolling big scoops into a bowl and relishing every mouthful!!
Why Do You Have to Roast the Fruit?
Ok, firstly with the strawberries do they have to be roasted to be able to blend them and make the puree?? The answer is no. You could easily throw a couple of cups full into your blender, whizz it up and swirl throughout your ice-cream and be overjoyed with the result.
Having said that … I urge you to try roasting your strawberries. By doing this and adding some sugar and vanilla extract whilst you roast, you’ll intensify the strawberry flavour like you wouldn’t believe. The resulting taste is a bold, juicy flavour bomb that is quite literally heaven.
In addition to the strawberries I combined rhubarb to the roasting tray. You have no option but to cook rhubarb as it’s inedible raw. Strawberry and rhubarb are a natural flavour pairing so throwing some in to the roasting tray just makes sense.
My surprise ingredient with these fruits is to grate a knob of ginger. It’s a surprising layer of flavour and the crumbled ginger nut biscuits carry on this story perfectly.
How to make no churn mascarpone ice-cream
It’s another super quick and simple way to make ice-cream. In our fast paced lives where we seem to be on the go all the time, being able to make a quick ice-cream base is like a get out of jail card. Many a weekend over the Summer when it’s hot and sticky here in London, the three girls ask for a scoop of ice-cream and its great being able to make a quick batch of this.
With only a handful of ingredients you can make it too:
- Sweetened condensed milk
- Whipping cream
- Vanilla extract
In only a few steps you’ll have the most amazing, tasty ice-cream base ready to add whatever flavour you’d like.
Step 1. In a large bowl beat the condensed milk and mascarpone until combined
Step 2. Add the whipping cream, vanilla extract and a pinch of salt. Beat until soft peaks form.
Step 3. Freeze as is or stir through any additional flavours of your choice. eg, crushed oreos, raspberry puree, chocolate chips or salted caramel sauce and then freeze.
That’s it! Do you you know what I mean. I love this ice-cream for it’s simplicity!
How I put together my roasted strawberry mascarpone ice-cream
Alrighty. Now you have your roasted strawberries and rhubarb that’s been pureed and cooled down, and a big bowl full of your ice-cream base … let’s create this divine ice-cream.
So, i pour half of the ice-cream base into a freezer safe dish. Then I pour a third of the puree over the top and swirl it around with a small spoon.
Next I crumble a couple of ginger nut biscuits over the top.
I then repeat the process with the remaining ice-cream base by pouring it into the freezer dish.
Again I pour another third of the puree onto the ice-cream and crumble more ginger nuts over the top before swirling it all with a spoon.
I deliberately save a third of the strawberry puree to pour over scoops of the ice-cream when I serve it, but by all means add the full lot into the ice-cream.
Plus I like to swirl it so that you can see the ribbons of the puree running through out the mascarpone ice-cream base. But if you want to mix it all together really well then go for it! This is your creation … so go for gold on creativity!
So there you have it. Your ice-cream is finished! Pop it in the freezer for 4-6 hours until set, but really there’s nothing stopping you eating it at the soft serve stage!
If you fancy more ice-cream recipes then please check out …
Brownie Caramel Ice-cream, recipe found here
Chocolate Raspberry Popsicles, recipe found herePrint
Roasted strawberries and rhubarb swirled into no-churn mascarpone ice-cream with gingernut snaps crumbled throughout. Delicious!
For the roasted fruit
300g (2 cups) strawberries, washed in cold water, hulled and halved
200g (2 cups) rhubarb, fresh, trimmed and chopped
75g (1/3 cup) caster sugar
small knob of ginger, grated
For the ice-cream base
240g (1 cup) mascarpone cream
Pinch of salt
ginger nut snap biscuits, crumbled
For the roasted fruit
- Pre-heat your oven to 180C (350F). In a small bowl, toss the strawberries, rhubarb pieces with sugar and grated ginger. Spread the mixture on the rimmed baking sheet in an even layer. Roast in the oven for 15 minutes.
- Remove from the oven and, using a blender or immersion blender, puree the roasted fruit. Set in the refrigerator while you prepare the ice cream base.
For the ice-cream base
- In a large bowl beat the condensed milk and mascarpone until combined.
- Add the whipping cream, vanilla extract and a pinch of salt. Beat until soft peaks form.
To combine fruit and ice-cream
- In a freezer safe dish, pour half of the ice-cream base. Spoon one third of the roasted fruit puree over the base, crumble a couple of the gingernut snap biscuits and then swirl throughout the base with the back of a spoon.
- Repeat the process. Pour the remainder of the ice-cream base into the dish and spoon another third of the puree on top. Again, crumble gingernut snap biscuits over the top and then swirl the mixture liberally together.
- Place in the freezer until the ice-cream is set and hard, about 4-6 hours before serving.
- Optional, once ice-cream has been scooped into bowls spoon the remaining fruit puree over the top of the scoops.
Keywords: Ice-cream, frozen dessert, fruit