Serves 2


  • Lemon Juice, 8 grams (about 1.5 teaspoons)
  • Mascarpone Cheese, 30 grams
  • Blueberries, 16
  • Banana, half
  • Light Cooking Cream, 85 grams (about 75ml)
  • Icing Sugar, 20 grams
  • Small Ice Cubes, a plenty
  • Salt, a plenty


  • Bowls, 2
  • Blender, 1
  • Egg Beater Mixer, 1
  • Plastic Wrap



  1. In a bowl, add lemon juice into mascarpone cheese, and stir well.
  2. With a blender, mix blueberries and bananas into mashed texture. Stir in the mascarpone cheese and lemon juice mixture.
  3. In another bowl, add light cooking cream into icing sugar and mix well to form whipped cream. Add it into the blender and mix well.
  4. Split the blended mixture into two portions, air-tight with plastic wrap, and set them aside. 
  5. Pre-cool the Thermos® Food Jar by adding small ice cubes and salt, close the lid tightly and let it sit aside for 1 minute. Discard ice cubes and salt.
  6. After 1 minute, open Food Jar and immediately add one portion of the tightly-wrapped blended mixture, small ice cubes and salt, close the lid tightly and give it a good shake. Let it sit aside for 50 minutes.
  7. Before serving, garnish with some blueberries.


  • The endothermic effect of salt accelerates the melting of the ice, and rapidly cools the temperature to below zero. This allows the ice cream to be moulded in a shorter time.
  • This recipe is based on using a 0.47L Thermos® Food Jar. The above ingredients quantity can fit into two 0.47L Thermos® Food Jar. You may adjust the ingredients quantity accordingly.


  • It is recommended to use small ice cubes and plenty of salt. Snowflake salt is preferred. 
  • It is recommended to use a thicker plastic wrap, wrap tight and discharge all air. 


Photo and recipe courtesy of Thermos® China.