Born from fire and finished with silk—this no-churn chocolate mascarpone ice cream begins in the rich volcanic soils where the cacao first took root. Deep, dark chocolate melts into mascarpone and whipped cream, sweetened just so, then finished with a lick of dark rum. The result? A spoonful of pure indulgence—velvety, intense, and laced with warmth. Not just dessert, but a moment worth surrendering to.
Serves 8-10
Prep Time: 20 minutes
Cook Time: 5 minutes (just to melt the chocolate)
Freeze Time: Minimum 6 hours (preferably overnight)
INGREDIENTS
200g Firetree Chocolate couverture, roughly chopped
2 tbsp cocoa powder (Dutch-processed if possible)
1 tsp vanilla extract
1/4 tsp sea salt
250g mascarpone
1 x 397g tin sweetened condensed milk
300ml double cream (cold)
1 tbsp Dark Rum
4 tbsp Firetree Hot Chocolate pieces
METHOD
Melt the chocolate:
Gently melt the roughly chopped chocolate in a heatproof bowl set over a pan of simmering water (or in short bursts in the microwave). Stir until smooth. Set aside to cool slightly.
Make the base:
In a large mixing bowl, whisk together the mascarpone, condensed milk, cocoa powder, vanilla, and salt until smooth and creamy.
Add the melted chocolate:
Slowly whisk the melted (but not hot) chocolate into the mascarpone mixture until fully combined and glossy.
Whip the cream:
In a separate bowl, whip the cold double cream until it holds soft peaks—light and airy but not stiff.
Combine:
Gently fold the whipped cream into the chocolate mascarpone base in two additions, being careful not to knock out too much air. Finally fold in the Rum.
Freeze:
Spoon into a lidded container, smooth the top, and press a piece of parchment onto the surface. Freeze for at least 6 hours or overnight until firm. Scoop into bowls and sprinkle with the Firetree Hot Chocolate pieces just before serving.
TOP TIP
Replace the dark rum with the same amount of strong espresso coffee for a teetotal version of this delicious ice cream.
