No Churn Mascarpone Ice Cream


1 cup cream

200g Tatua Mascarpone

1 tin of condensed milk

½-3/4 cup fruit puree


  1. In a bowl, whip the cream and Tatua Mascarpone.  When it is at soft peak stage slowly add the condensed milk and continue to beat until it is at the stiff peak stage. 
  2. Gently fold in the fruit puree.  Don’t be tempted to over mix or you will ruin the ripple effect.
  3. Transfer the ice cream to a 2 litre freezer proof dish and freeze overnight.

No need for an ice cream machine with this easy ice cream recipe.  Swirl it with any flavour you want from plum, mango, apricot, raspberry to caramel. Vicki’s top tip; Use tinned plums for the fruit puree, simply drain and remove the pips before pureeing.  The left over puree makes a great sauce.  

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