Black Doris Mascarpone Ice Cream

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This recipe uses an ingredient that’s so on trend at the moment: black doris plums. Nadia Lim has a knack for being able to create utterly divine food that isn’t as naughty on the waistline as some, but packs a huge flavour punch!

Black Doris Mascarpone Ice Cream

“This is one of the best ice-cream flavours I’ve ever had, and my homemade version is even better than the bought version as it’s so much more ‘plummy’ and nor overly sweet. I’d say it’s halfway between a sorbet and an ice cream – refreshing and creamy at the same time, with an intense colour and flavour.”

Serves 4. Ready in 15 mins (plus 8 hours to freeze plums).


  • 2 x 850g cans Black Doris Plums in syrup (reserve 1/2 cup syrup)
  • 200g mascarpone (or thick natural yoghurt for a lower-fat version.


Cut plums in half and remove stones. Place plums in a dish (or on a tray) lined with baking paper and freeze for at least 8 hours, or overnight, until frozen hard.

Place frozen plums (you may need to break them up a little into chunks) in a food processor with mascarpone and blend until completely smooth. Scrape down the sides of the food processor bowl a few times throughout to make sure everything is completely blended. Use a little of the plum syrup to loosen the mixture if needed.

Scoop into a dish or loaf tin, cover and freeze until ready to serve.

Energy 1716kj / 410.5 cal; Carbs 407g; Protein 4.0g; Fat 6g; Sat fat 29g; Sugars 40.5g

* Tip: Best eaten within 1-2 days of being frozen. Howeve,r it will last a few weeks in the freezer but you will have to let it thaw for about 10 minutes on the bench (or 15 minutes in the fridge) until it becomes easy to scoop again.

Recipe extracted from Let‘s Eat by Nadia Lim, RRP: $49.99 incl GST


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