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Mascarpone ice cream cake

Dairy Farmers of Canada
Add to Calendar 08/22/2017 10:00 AM 08/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 cups (375 mL) graham cracker crumbs
3 tbsp (45 mL) sugar
1 tsp (5 mL) ground cinnamon
1/4 cup (60 mL) unsalted butter, melted
1 1/4 cups (310 mL) Canadian Mascarpone, softened
1 cup (250 mL) milk
1/4 cup (60 mL) icing sugar
3 cups (750 mL) Canadian vanilla ice cream, softened
2 cups (500 mL) raspberries, fresh or frozen
1/2 cup (125 mL) raspberry jam

Yields: 8 to 10 Servings

See full recipe: https://www.dairygoodness.ca/recipes/mascarpone-ice-cream-cake?source=calendar
Mascarpone ice cream cake true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 10 mins
  • Freezing Time 4 hrs
  • Yields 8 to 10 Servings

Canadian Mascarpone and vanilla ice cream are combined in this dazzling frozen summer dessert to showcase the sweet, simple flavour of 100% Canadian milk.

  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 10 mins
  • Freezing Time 4 hrs
  • Yields 8 to 10 Servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

1 1/2 cups (375 mL) graham cracker crumbs
3 tbsp (45 mL) sugar
1 tsp (5 mL) ground cinnamon
1/4 cup (60 mL) unsalted butter, melted
1 1/4 cups (310 mL) Canadian Mascarpone, softened
1 cup (250 mL) milk
1/4 cup (60 mL) icing sugar
3 cups (750 mL) Canadian vanilla ice cream, softened
2 cups (500 mL) raspberries, fresh or frozen
1/2 cup (125 mL) raspberry jam

Preparation

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Preheat oven to 350°F (180°C). In a bowl, mix graham cracker crumbs with sugar, cinnamon and butter. Press mixture into bottom of a 9˝ (23 cm) springform pan. Bake in the oven for 10 minutes and let cool.

Using an electric mixer, beat Mascarpone while gradually adding milk and then icing sugar.

Gradually add ice cream, beating mixture until smooth.

Stir in raspberries with a spoon and pour mixture over the cooled crust. Smooth out top of cake.

Place in the freezer for at least 4 hours or until well frozen. Remove cake from pan and garnish surface with raspberry jam. Let cake sit for 10 minutes at room temperature to make it easier to cut. Cut into wedges and serve.

Tips

Note: Ice cream may be replaced by frozen yogurt.

Cheese alternatives: Canadian Cream Cheese, Ricotta, Cottage Cheese.

30 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Comments

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Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 374 Calories
Protein: 5 g
Carbohydrate: 43 g
Fat: 21 g
Fibre: 2.6 g
Sodium: 213 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 132 mg
Vitamin A: 21 %
Vitamin B12: 18 %
Riboflavin: 15 %
Vitamin C: 14 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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