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Mascarpone Chocolate Chip Sundae

Servings 1 liter of ice cream
Author Natalie


For mascarpone chocolate chip ice cream:

  • 250 grams mascarpone cheese at room temperature
  • 625 ml. whipping cream very cold
  • 400 grams sweetened condensed milk
  • 1 tablespoon brandy or rum
  • 200 grams of finely chopped dark chocolate

For decoration:

  • 150 grams of dark chocolate chips

For hot chocolate sauce:

  • 80 grams of dark chocolate
  • 125 ml. whipping cream

For serving:

  • Roasted hazelnuts coarsely chopped


Mascarpone chocolate chip ice cream:

  1. In a mixer bowl, whip the mascarpone at medium speed until it softens a bit.
  2. Add whipping cream, increase the whipping speed and whip until stable.
  3. Add in condensed milk, brandy and chopped chocolate and gently fold until a uniform mixture is obtained.
  4. Pour the mixture into a large pan and sprinkle chocolate chips at the top for decoration.
  5. Freeze the ice cream for at least 4-5 hours (preferably overnighuntil completely set.

Hot chocolate sauce:

  1. Chop the chocolate and place in a bowl.
  2. Add cream and melt together in the microwave or over double steam pot until everything melts. Mix well to a shiny ganache.


  1. Put 2-3 scoops of ice cream in a serving bowl.
  2. Generously pour hot chocolate sauce and sprinkle with nuts for garnish.
  3. Serve immediately.

Recipe Notes

  • The ice cream is kept in the freezer for up to a month.
  • The sauce can be prepared in advance and stored in the refrigerator. Before serving, heat it slightly in microwave.
  • Instead of hazelnuts you can decorate with any other kind of nuts.