Blackberry-Mascarpone Ice Cream

Mascarpone cheese lends the ice cream rich texture.

Yield: 6 servings (serving size: 3/4 cup ice cream and about 3 tablespoons blackberries)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 41.9g
  • Fiber: 0.0g
  • Cholesterol: 60mg
  • Iron: 0.8mg
  • Sodium: 115mg
  • Calcium: 159mg


  • 2 cups 2% reduced-fat milk
  • 3/4 cup sugar, divided
  • 1/3 cup half-and-half
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/4 cup (2 ounces) mascarpone cheese
  • 3 1/4 cups fresh blackberries, divided


  1. Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.
  2. Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.
  3. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.
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