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Strawberry Mascarpone Gelato

Indulge in creamy Strawberry Mascarpone Gelato made with fresh strawberries, mascarpone cheese, and a hint of vanilla. Churn, freeze, and serve in cones or bowls - so refreshing!

Rich, creamy mascarpone cheese and sweet, ripe strawberries come together in perfect harmony in this decadent gelato recipe.

With a silky smooth texture and a burst of fresh strawberry flavor, this Italian-inspired treat is sure to become a warm-weather favorite.

Ready Time

2 hrs


6 servings


  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup corn syrup
  • 1 tsp kosher salt
  • 1/2 cup mascarpone cheese
  • 2 ripe strawberries, hulled and sliced
  • 1 tsp vanilla extract


Combine the heavy cream, whole milk, granulated sugar, and corn syrup in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove the saucepan from the heat and stir in the kosher salt until it’s fully dissolved.

Let the mixture cool to room temperature. Cover the saucepan and refrigerate it for at least 2 hours or overnight.

Once the mixture is chilled, stir in the mascarpone cheese until it’s fully incorporated.

In a blender or food processor, puree the sliced strawberries until smooth. Strain the strawberry puree through a fine-mesh sieve to remove the seeds.

Add the strawberry puree and vanilla extract to the chilled cream mixture.

Stir until fully incorporated. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the gelato is almost fully churned, transfer it to an airtight container and cover it with plastic wrap.

Place the container in the freezer to harden for at least 2 hours. Once the gelato has hardened, scoop it into cones or bowls and serve immediately.

You should get about 6 servings.


For a creamier gelato, make sure to chill the mixture thoroughly – the longer, the better. It’s essential for the mascarpone cheese to be fully incorporated into the mixture.

If you don’t have an ice cream maker, you can also place the mixture in a 9×13 inch baking dish and freeze for about 2-3 hours, stirring every 30 minutes until the desired consistency is reached.

The strawberry puree can be made ahead of time and stored in an airtight container in the fridge for up to 2 days. Be gentle when folding the strawberry puree into the cream mixture to avoid deflating the mixture.

If you want a more intense strawberry flavor, feel free to add more strawberries or use strawberry extract in addition to the vanilla extract.

Nutrional Value

  • Calories: 340
  • Total Fat: 24g
  • Saturated Fat: 16g
  • Cholesterol: 60mg
  • Sodium: 100mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 0g
  • Sugars: 24g
  • Protein: 5g
Strawberry Mascarpone Gelato
Strawberry Mascarpone Gelato

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