Peter Som’s No-Churn Mascarpone Ice Cream with Strawberry-Balsamic Swirl

Name: Peter Som’s No-Churn Mascarpone Ice Cream with Strawberry-Balsamic Swirl
Total time: 6 h 45 min
Yield: 12 serving(s)
Ingredients: 1 c. strawberry preserves, divided; 1 lb. strawberries, hulled and diced (2 1/2 cups), divided; 1/2 tsp. grated lemon zest; Kosher salt; 8 oz. mascarpone cheese; 1 c. sweetened condensed milk; 2 c. heavy cream; 1 tsp. pure vanilla extract; 3 tbsp. balsamic glaze, divided

An easy dessert that captures the ease—and elegance—of peak strawberry season.

By Kate MerkerPublished: May 31, 2026

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Balsamic strawberry ice cream by Peter Som

Food: Mike Garten. Som: Yumi Matsuo.

Yields:

12 serving(s)

Total Time:

6 hrs 45 mins

As strawberries come into season, Peter Som looks for ways to highlight their natural flavor without overcomplicating things. That mindset shows up clearly here: a short ingredient list, no special equipment and just enough technique to transform a few great ingredients into something memorable.

The combination of strawberries, mascarpone, and balsamic might sound simple, but it hits all the right notes—rich, tangy, and just sweet enough. And because it’s no-churn, it’s the kind of dessert you can pull together almost anywhere, whether you’re hosting friends or just craving something cool at the end of a warm day.

“This recipe is inspired by long, leisurely meals in Italy, where dessert is simple and seasonal. When strawberries are perfectly ripe, they don’t need much. Here, with mascarpone and a drizzle of balsamic, they become a sweet-and-tangy, effortless ice cream.”

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Ingredients

1 cup strawberry preserves, divided
1 lb. strawberries, hulled and diced (2 1/2 cups), divided
1/2 tsp. grated lemon zest
Kosher salt
8 oz. mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
1 tsp. pure vanilla extract
3 Tbsp. balsamic glaze, divided

Directions

1. Step 1Place 9- by 5- by 3-inch metal loaf pan in freezer to chill.
2. Step 2In medium bowl, whisk strawberry preserves to loosen. Transfer half to small bowl and toss with 1/2 cup strawberries, lemon zest, and a pinch of salt; set aside. To remaining preserves, add remaining strawberries; toss together and refrigerate until ready to serve.
3. Step 3Using electric mixer, beat mascarpone and sweetened condensed milk until combined. Add heavy cream and vanilla and beat on medium speed until stiff peaks form, 2 to 3 minutes.
4. Step 4Spoon one-third of cream mixture (about 2 cups) into chilled loaf pan. Dollop one-third of lemon-strawberry mixture (scant 3 tablespoons) on top and drizzle on 1 tablespoon balsamic glaze. Using butter knife or small offset spatula, swirl both through cream mixture.
5. Step 5Repeat swirling with another layer of cream mixture, lemon-strawberry mixture, and balsamic glaze. Top with a final layer of just the cream mixture and lemon-strawberry mixture (reserve remaining tablespoon of balsamic glaze for serving) and swirl together. Wrap tightly with plastic wrap and freeze until firm and scoopable, at least 6 hours, preferably overnight.
6. Step 6To serve, drizzle with remaining balsamic glaze, scoop ice cream into bowls, top with chilled strawberry preserve mixture, and serve immediately.