No Churn Blueberry Mascarpone Ice Cream

Rating:

Total Time:

6 hours 25 minutes

Difficulty:

Easy

We’re back with another ice cream recipe (and this time no ice cream maker needed!)! Let’s make some No Churn Blueberry Mascarpone Ice Cream!

No Churn Blueberry Mascarpone Ice Cream from www.whatsgabycooking.com (@whatsgabycookin)

So after posting that Strawberry Cheesecake Ice Cream a few weeks ago, I got a handful of emails asking for a recipe that didn’t require an ice cream maker! I feel you – they take up a lot of space and you really only use them for 1 season a year. So here we go – No Churn Blueberry Mascarpone Ice Cream is coming your way and you need nothing but a loaf pan and a freezer.

The base of this ice cream is INSANE. It’s a mascarpone cheese mixture that gets mixed into some whipped heavy cream and then stirred together with a quick blueberry jam. You could do this exact same mixture with any summer fruit. Strawberries – yes. Peaches or Nectarines or Apricots – absolutely. Blackberries – incredible! Cherries – heck yes. You get the idea. All you need is that creamy base, a cooked fruit compote/jam situation and you’re sitting pretty. Serve it up on a cone or in a cup and enjoy the fruits of your labor!

A few more of my fav ice cream based recipes while we’re in the thick of summer:

If you want an ice cream maker for any other recipes – here are a few of my favs.

  • This is the king of ice cream makers and really only needed if you’re making ice cream regularly! Also available here on Amazon
  • This one we’ve had for years (got it as one of our wedding gifts) and it’s amazing! You just need to keep the insert in the freezer so make sure you have room. Also available here on Amazon.
No Churn Blueberry Mascarpone Ice Cream from www.whatsgabycooking.com (@whatsgabycookin)

No Churn Blueberry Mascarpone Ice Cream

Gaby
A super easy mascarpone based no-churn ice cream recipe to keep you cool all summer long! And satisfy the sweet tooth 🙂
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Resting Time 6 hrs
Total Time 6 hrs 25 mins
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

For the Ice Cream Base

  • 1 cup Mascarpone cheese, at room temp
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 cups heavy cream, cold

For the Blueberry Jam

  • 1 quart fresh blueberries, cleaned, dried and sliced in half
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • pinch of salt

Instructions
 

  • Put a 9x3x5 loaf pan in the freezer.
  • For the blueberry jam, combine all the ingredients in a sauce pan over medium high heat and cook, stirring often until the blueberries are soft and syrupy about 10 minutes
  • Remove from the heat and let it cool. Place into the refrigerator to speed this up.
  • To make the mascarpone Ice cream base, combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl, stir to combine.
  • Whip the heavy cream with a mixer on medium high speed until firm peaks form. Fold in mascarpone mixture with the whipped cream until well blended.  Pour the mixture into the chilled pan and freeze, covered until it’s almost set about 2 hours
  • Remove from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 comments

  1. Susie

    Can you use whipping cream (instead of sweetened condensed milk) and Stevia to make a sugar free ice cream?

    • Gaby

      never tried it – so I can’t say if that would work

  2. Connie

    Sounds amazing I can’t wait to try this with my grandchildren.

  3. Angelika Lynch

    5 stars
    Oh man,I made this for my husband’s birthday yesterday. Best ice-cream i ever had. I added the zest of one lemon to the mix. So good.