Jul 5, 2016

Yogurt and mascarpone chocolate ice cream with red currant sauce (gf, no-churn)

I am back with another summer recipe! This time I have something special - chocolate ice cream made with yogurt and mascarpone cheese. Creamy, delicate and wonderfully easy! : )

Serves 5-6:


- 250g (9 oz) mascarpone cheese
- 200g (7 oz) plain greek yogurt
- 125 ml (1/2 cup) honey
- 6 tbsp good quality cocoa powder 
- 2 tsp chocolate liquor
- 1/2 tsp vanilla


- 200g red currants (fresh or frozen) 
- 2-3 tbsp xylitol 
- 1 tbsp water + 2 tsp potato starch 

1. In a large bowl, combine all of the ice cream ingredients and mix until fluffy. Transfer to a container and freeze for at least 6 hours. 

2. To make the sauce, heat the currants and xylitol. In a small glass, mix 1 tbsp of water with potato starch Wait until your fruits start to simmer and then add the starch mixture, stirring vigorously until thick. Remove from the heat and leave to cool completely. 

3. When your ice cream is ready, scoop into prepared bowls and top with the currant sauce. 


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