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National Raspberries n’ Cream Day Recipe: Raspberry and Mascarpone Ice Cream

Celebrate summer with this Raspberry and Mascarpone Ice Cream recipe from our Sugar-Free Kitchen cookbook!

Raspberry and Mascarpone Ice Cream

Fresh raspberries and extra creaminess from the mascarpone mean you will be fighting people off the last scoops of this classic ice cream.




1 large egg
4 large egg yolks
2½ tbsp stevia
100 g / 3½ oz mascarpone cheese
1 tsp vanilla extract
400 ml / 14 fl oz double cream
80 g / 2¾ oz raspberries, halved


1 Crack the egg into a large heatproof bowl, add the yolks and stevia, and whisk with an electric hand-held mixer for 30 seconds. Place over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water, and whisk until the mixture is pale and airy. This cooks the eggs and makes a sweet custard, but be careful not to overcook them.

2 Pour cold water into a basin and put the custard bowl into it, so the base of the bowl is in the water, to cool. Continue to whisk for 2 minutes, then lift the bowl out of the water and set aside.

3 Put the mascarpone and vanilla in another large bowl and whisk briefly until loose. Pour in the cream and whisk again until it forms soft peaks.

4 Using a metal spoon, gently fold the custard into the cream mixture, preserving as much air as possible. Stir in the raspberries.

5 Pour the mixture into a freezerproof container, cover with a lid and freeze for 4 hours, or until set. Take the ice cream out of the freezer 10 minutes before you serve it to allow it to soften. Scoop it into glasses or small bowls and serve.

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