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Mascarpone Ice Cream Cake with Berries

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Mascarpone Ice Cream Cake with Berries

Photo: Natalie Levin

What I like most about summer is definitely summer fruits, especially berries. At the beginning of the season I always tempt to buy a few packs even when the prices are just too high; I simply cannot resist these gorgeous fruits! Luckily, now it’s the middle of the season, prices are getting lower; and I can finally enjoy them without having to take a second mortgage 😉

One of the things I like to make with summer fruits is this mascarpone ice cream cake. I like how they make the most common ice cream cake a beauty queen, just by decoration it so beautifully on top. This mascarpone ice cream cake is definitely a delicious summer treat.

It is very easy to prepare and made of layers of berry ice cream and mascarpone ice cream that are easily and quickly made without an ice cream maker, with berries in them. I used fresh berries for decoration, but you can use any summer fruit you like to arrange them just before serving.

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Mascarpone Ice Cream Cake with Berries

Photo: Natalie Levin

Mascarpone Ice Cream Cake with Berries

Photo: Natalie Levin



Mascarpone Ice Cream Cake with Berries

For the berry ice cream:

  • 125 ml. cold whipping cream
  • 125 grams mascarpone cheese (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum or brandy
  • 200 grams sweetened condensed milk
  • 100 grams berry puree

For the berry jelly layer:

  • 4 grams of gelatin
  • 20 ml. of water
  • 240 grams berry puree
  • 30 grams of sugar

For mascarpone ice cream:

  • 125 ml. cold whipping cream
  • 125 grams mascarpone cheese (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum or brandy
  • 200 grams sweetened condensed milk

For the base:

  • 200 grams ladyfinger cookies
  • ½ cup milk
  • For decoration:
  • Fresh berries

Berry Ice Cream:

  1. Cover the inside of the pan with plastic wrap.
  2. In a mixer bowl, whip cream, mascarpone and vanilla until you get a uniform, stable whipped cream.
  3. Add rum and condensed milk and gently fold with spatula until combined.
  4. Add in the berry puree and mix until combined.
  5. Pour the ice cream into the pan, straighten the top and freeze for about an hour for mild stabilization.

Berry jelly:

  1. In a small bowl put gelatin and water and set aside at room temperature until the liquid is absorbed.
  2. In a small pot, put the berry puree and sugar and heat to a full boil. It is important to note that all sugar dissolves.
  3. Add the gelatin and stir until it melts in the mixture.
  4. Cool for 15 minutes at room temperature.
  5. Pour the jelly over top of the ice cream layer.
  6. Freeze for about an hour to set.

Mascarpone Ice Cream:

  1. In a mixer bowl, whip cream, mascarpone and vanilla until you get a uniform, stable whipped cream.
  2. Add rum and condensed milk and gently fold with spatula until combined.
  3. Pour the ice cream over the jelly and straighten the top.

Base:

  1. Dip the ladyfingers in milk and arrange on the layer of mascarpone ice cream.
  2. Freeze the cake for 3-4 hours for complete stabilization.
  3. Decoration and serving:
  4. Remove the cake from the pan.
  5. Decorate the top with berries and serve.
  • The ice cream cake is kept in the freezer for up to a month.
  • You should add the fruit when serving.
  • Instead of berries you can use any summer fruit you like.

Mascarpone Ice Cream Cake with Berries

Photo: Natalie Levin