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Mascarpone-tomato ice cream

Mascarpone-tomato ice cream

The subtle taste of tomatoes and the creamy richness of Mascarpone makes this an unusual summer treat and conversation starter!

Prep Time:
20 minutes
Ready In:
1 + hour
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5 plum tomatoes ½ cup (125 mL) sugar ½ tsp (2 mL) vanilla extract ¼ tsp (1 mL) ground cinnamon ¾ cup (175 mL) Tre Stelle® Mascarpone ⅓ cup (75 mL) milk 2 cups (500 mL) Canadian vanilla ice cream, softened


1 Plunge tomatoes into a large saucepan of boiling water for 2 min. Transfer to a bowl of cold water. 2 Remove skins and stems; dice the flesh. 3 Discard water. In the same saucepan, mix tomato flesh, sugar, vanilla and cinnamon. Simmer for 10 min or until liquid becomes syrupy. Let cool. 4 In a bowl, stir Mascarpone with a wooden spoon to soften it while adding milk. Gradually add ice cream, stirring until smooth. Gently stir in tomato mixture. 5 Place in the freezer for at least 4 hours before serving. Note: You can replace the ice cream with Canadian frozen yogurt.

Other recipes for:

mascarpone dessert Ice Cream tomato

Created by:

Cheese: Mascarpone

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