How to make
Whip the cream so that you get a smooth cream without overdoing the whipping, as there is a danger that it will eventually lump up when combined with the products.
Separately, beat the mascarpone with the yoghurt, cocoa and sugar.
Carefully combine the two mixtures and stir them until you have a smooth mixture.
Pour the ice cream into pre-chilled cups and leave them in the freezer for 1-2 hours to set.
The mascarpone ice cream does not need to harden too much, as it is much better when it is creamy and softer.
Before serving, sprinkle it with crushed frozen raspberries and garnish it with fresh mint leaves.
Enjoy.
