No-Churn Strawberry Mascarpone Ice Cream

I remember the first time I tasted strawberries folded into a silky cheese mixture it was summer at my aunt’s house, where jars of preserves lined the pantry and the air smelled like lemon and sugar. We sat on the porch with spoons in hand, watching lightning bugs and sharing stories. That simple, cold spoonful felt like a hug: creamy, bright, and impossibly satisfying. Those are the memories that make me reach for berries and mascarpone whenever I want to make something that feels like home.

I’m a home cook who learned around a worn wooden table, swapping tips with neighbors and tearing recipes from church bulletins. I now write and test easy, comforting recipes in a small kitchen where weeknights are busy and kids still drop in for a bowl. I focus on straightforward methods, family-friendly flavors, and thoughtful twists that don’t demand a pastry degree.

This warm, no-fuss approach guides every recipe I share. If you like simple, cozy desserts you can make without special equipment, this recipe fits right in. You’ll find other mascarpone treats I love in my notes, like an Italian mascarpone cream dessert I adapted for easier weeknight baking; I often link back to that for inspiration and technique. No matter the season, a scoop of this dessert brings the kind of comfort that feels like coming home: sweet strawberries, rich mascarpone, and a texture so smooth it makes you smile.

Why this recipe works

Why this recipe works

No-Churn Strawberry Mascarpone Ice Cream succeeds because it balances richness and brightness without needing an ice cream machine. Mascarpone adds a velvet mouthfeel that heavy cream alone can’t match, and the natural sweetness of ripe strawberries cuts through the creaminess so each spoonful tastes light and indulgent at once.

The method relies on folding rather than churning, which means less fuss and fewer toolsperfect for a weeknight treat or a last-minute dessert when guests arrive. The simplicity keeps technique low and results high: you macerate strawberries to draw out juices, whip and fold to create volume, and let the freezer do the rest. Because the recipe uses straightforward ingredients, the flavor of the fruit really shines through, and the mascarpone gives the mixture a gentle tang that echoes classic Italian desserts.

One of the strengths of this recipe is its forgiving nature. If you prefer chunkier fruit, stir in larger pieces; if you want a ribbon of fruit, blend a portion into a sauce first. The ingredients play nicely with substitutions toouse a touch more lemon for brightness, or replace some strawberries with roasted berries for deeper flavor. Wherever you sit on the spectrum between simple and elaborate, this recipe adapts. That adaptability makes No-Churn Strawberry Mascarpone Ice Cream a reliable choice when you want something impressive with very little drama. It’s the kind of dessert I reach for after a long day, when comfort made simple is exactly what the family needs.

How to prepare No-Churn Strawberry Mascarpone Ice Cream

No-Churn Strawberry Mascarpone Ice Cream comes together in a handful of easy stages: macerate the berries, beat the mascarpone with cream and flavorings, fold, and freeze. Start with ripe, fragrant strawberries for the best resultsflavor matters more than fancy technique here. You’ll want to gently extract the juices from the berries by tossing them with a little sugar and letting them rest; that syrup becomes part of the body and flavor of the ice cream. Whisk mascarpone until smooth, then whip cream to soft peaks and fold the two mixtures together with vanilla and lemon for balance. Finally, gently fold in the strawberries and their juices so you get streaks and bites of fruit through the creamy base.

The no-churn approach keeps texture creamy if you avoid overmixing and ensure cold ingredients. Because there’s no machine, freezing takes longer, so use a shallow, freezer-safe container to help set evenly. I like to stir the mixture once or twice during the first hour in the freezer to prevent large ice crystals from forming; that little step yields a smoother finish. If you’re serving this at a gathering, make it the day before so it has time to firm up properly. Little toucheslike grating a bit of lemon zest into the base or folding in a spoonful of strawberry puréehelp customize the flavor. Overall, patience and good fruit make No-Churn Strawberry Mascarpone Ice Cream a standout, effortless dessert.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

1. In a bowl, mix the sliced strawberries and 1/4 cup of sugar. Let sit for about 30 minutes until the strawberries release their juices.
2. In another bowl, whisk together the mascarpone cheese, heavy cream, remaining sugar, vanilla extract, and lemon juice until smooth.
3. Fold the strawberry mixture into the mascarpone mixture until well combined.
4. Pour the mixture into a container and freeze for at least 4 hours or until firm.
5. Serve and enjoy your homemade No-Churn Strawberry Mascarpone Ice Cream!

Serving ideas

No-Churn Strawberry Mascarpone Ice Cream stands alone beautifully in a chilled bowl, but you can dress it up easily for company. A simple presentation is a scoop nestled into a coupe with a sprinkle of crushed amaretti or shortbread for crunch. For a more rustic approach, serve scoops on slices of pound cake or alongside warm cobblercontrast between hot and cold is always a winner. You can spoon the ice cream atop a tartlet shell and finish with a delicate drizzle of balsamic reduction and a few basil leaves for an adult, sophisticated bite. This dessert also pairs nicely with a light sparkling wine or a fruity rosé for brunch gatherings.

If you’re feeding kids, add mini chocolate chips or a ribbon of strawberry sauce right before serving. Layered parfaits work well too: alternate spoonfuls of No-Churn Strawberry Mascarpone Ice Cream with crumbled cookies and macerated berries for a pretty, portable treat. For a picnic, put scoops into insulated cups and top with a sprinkle of toasted coconut or chopped toasted almonds to keep things interesting. The flavor profile of the ice cream is versatile, so you can mix and match textures and temperaturesthink warm fruit, crisp pastry, or soft caketo create simple, memorable servings.

How to store it properly

Storing No-Churn Strawberry Mascarpone Ice Cream correctly keeps it creamy and prevents icy textures. Use an airtight container with minimal headspace to reduce air exposure, which causes freezer burn and crystal formation. Press a piece of parchment or plastic wrap directly on the surface of the ice cream before sealing the lid to further limit ice crystals. Keep the container in the coldest part of your freezer, away from the door where temperature fluctuations occur. For best texture, plan to eat the ice cream within two weeks; while it remains safe longer, flavor and creaminess decline over time.

If you want to repurpose leftovers, thaw a scoop briefly at room temperature and fold it into soft cake layers to make a quick frozen trifle. For inspiration on freezing desserts and working with mascarpone in chilled treats, see the texture tips I used in another fridge-friendly dessert like my mascarpone ricotta cannoli icebox cake; it shows how cheese-based fillings behave after freezing and can give you ideas for storing and serving. When scooping, let the container sit out for five to ten minutes to soften just enough for clean scoopsthis preserves structure and keeps the taste bright.

With the right container and placement, your No-Churn Strawberry Mascarpone Ice Cream will stay smooth and spoonable for family snacks and last-minute desserts.

Simple tips for success

A few small habits make a big difference when making No-Churn Strawberry Mascarpone Ice Cream. First, keep everything cold except the strawberries during maceration; room-temperature mascarpone can be lumpy, so soften it only until smooth, but don’t let it warm. Whip the cream to soft peaksnot stiffso the final mixture stays airy without becoming grainy. When you fold, use a gentle hand: fold from the bottom up to preserve air and avoid deflating the whipped cream. Taste as you go and adjust sugar or lemon for balance; strawberries vary in sweetness, and that little tweak ensures the final flavor sings.

If you prefer a smoother, more uniform texture, pulse half the marinated berries in a blender and fold that purée into the base before adding the remaining whole berries. For a chunkier finish, reserve more of the larger slices to fold in at the end. Stirring the mixture once or twice during the first two hours in the freezer minimizes ice crystal size and improves smoothness. Also, use a shallow, wide container to speed freezing and ensure even consistency. These tips help No-Churn Strawberry Mascarpone Ice Cream come out of your freezer tasting like a shop-bought treat with far less effort.

Easy twists you can try

No-Churn Strawberry Mascarpone Ice Cream lends itself to many flavor variations without changing the method. Swap half the strawberries for raspberries or roasted cherries to deepen the fruit profile, or swirl in a spoonful of lemon curd for extra tang. For a chocolate accent, grate dark chocolate directly into the mixture or fold in small chocolate chunks at the last moment so they maintain bite. If you like herbs, fold in finely chopped basil or mint with the fruit for a fresh, summery twist that complements the mascarpone’s richness.

For a nutty element, toast sliced almonds or pistachios and sprinkle them on top when serving; a little crunch contrasts nicely with the creamy texture. To take it in a dessert direction, layer No-Churn Strawberry Mascarpone Ice Cream between sponge cake slices or use it as a filling for handheld ice cream sandwiches with buttery cookies. Each twist keeps the fundamental character intact while adding new interest, which is why this recipe is such a great base for experimentation. Simple swaps keep things easy and let you tailor the dessert to whatever flavors you love.

Frequently asked questions

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries if fresh berries aren’t available, but thaw them first and drain excess water to avoid watering down the base. Toss the thawed berries with sugar, let them macerate until they release their juices, then reduce the liquid slightly in a saucepan if it seems very watery before folding into the mascarpone. Using frozen fruit can change texture slightly, so taste and balance with additional lemon or sugar if needed. When done carefully, frozen berries still make a delightful No-Churn Strawberry Mascarpone Ice Cream.

Q: How long does it take to freeze through?
A: Plan for at least four hours for the ice cream to firm up, though overnight is better for a denser, scoopable texture. Because this is a no-churn recipe, freezing time depends on your container size and freezer temperature. A shallow pan freezes faster and more evenly than a deep one. Stirring the mixture once during the first hour helps prevent large ice crystals and gives you a creamier result. With these steps, your No-Churn Strawberry Mascarpone Ice Cream will develop that smooth, satisfying texture you want.

Q: Can I make it dairy-free or lighter?
A: For a lighter version, substitute part of the heavy cream with full-fat Greek yogurt, but be aware this alters texture and tang. Dairy-free mascarpone substitutes are less common, but you can experiment with coconut cream and a stabilized dairy-free cream cheese alternative to mimic the richness. Keep in mind that mascarpone contributes a distinct creaminess and subtle tang that defines the flavor, so dairy-free versions will taste different and may require additional stabilizers like a bit of cornstarch or xanthan gum to maintain a smooth, scoopable finish. Test small batches until you find a balance that suits your taste.

Conclusion

This recipe is a lovely way to enjoy ripe fruit with a rich, silky base and minimal fuss; if you’d like to explore a roasted-fruit variation or see a similar no-churn approach, check the detailed recipe at Mascarpone Ice Cream (No-Churn) | Emma Duckworth Bakes.