Cherry, Mint & Mascarpone Ripple Ice Cream Recipe | Abel & Cole

Cherry, Mint & Mascarpone Ripple Ice Cream

Cooking time
Serves6-8 people
Cherry, Mint & Mascarpone Ripple Ice Cream

This rich and velvety no-churn mascarpone ice cream is rippled with a sweet mix of juicy seasonal cherries and fresh mint. It’s the perfect treat for a sunny summer day in the garden.


  • 400g cherries
  • 250g caster or cane sugar
  • 2 tbsp cold water
  • A handful of mint, leaves only
  • 6 eggs
  • 350ml double cream
  • 250g mascarpone

Prep: 15 mins | Cook: 20 mins + Freezing

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Halve the cherries and scoop out the stones. Pop the cherries into a small pan and add 50g sugar and 2 tbsp cold water. Set the pan on a medium heat and simmer for 5 mins, stirring occasionally, till the cherries have softened and the sugar has dissolved. Use a masher or hand-held blender to crush or blend the soft berries into a rough, chunky compote. Finely slice the mint leaves and fold them through, then set the mixture aside to cool.
2. Half-fill a pan with water and set it on the hob to come to a gentle simmer. Break 2 eggs into a large heatproof bowl. Add the yolks of the remaining 4 eggs (see our tip for how to store and use the leftover egg whites). Add the remaining 200g sugar. Set the bowl on top of the simmering water, making sure the water doesn’t touch the bottom of the bowl. Whisk the eggs and sugar for 8-10 mins, till the mixture is thick and smooth. Carefully lift the bowl off the pan of water and set it on a heatproof surface. Continue to whisk till the mixture has cooled.
3. In a separate bowl, whisk together 350ml double cream and 250g mascarpone till combined – the odd lump of mascarpone is fine. When the egg mixture has cooled completely, fold it through the mascarpone cream till just mixed. Tip the mixture into a freezerproof container and ripple through the cherry compote. Freeze for 12 hours, giving it a gentle stir every couple of hours to fold the cherries through the ice cream. Take the ice cream out of the freezer 10-15 mins before serving, to make sure it’s soft enough to scoop.
4. An eggcellent idea
Your leftover egg whites can be stored in a covered container in the fridge for a couple of days. You can use them to make a light omelette, a batch of fluffy meringues or our gorgeous, Italian-inspired Tiramisu Pavlovas.
Shopping List
Add main ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop