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!
Why I love this recipe
So after posting that Strawberry Cheesecake Ice Cream a few months ago and the homemade fro-yo, 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 Blueberry Mascarpone 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!
Table of Contents
Ingredients
For the No Churn Blueberry Mascarpone Ice Cream Base
- Mascarpone Cheese
- Sweetened Condensed Milk
- Vanilla Extract
- Salt
- Heavy Cream
For the Blueberry Jam
- Fresh Blueberries
- Sugar
- Lemon Juice
- Salt
*For full of detailed ingredients and instructions see recipe card below
How to Make This Recipe
- 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 the No Churn Blueberry Mascarpone Ice Cream from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours
FAQs
What is the difference between no-churn ice cream and regular ice cream?
The answer is just in the way it becomes frozen. This no churn recipe requires no fancy equipment but is equally as delicious.
Does no-churn ice cream taste the same?
Sure does! This recipe is thick and luscious and incredibly flavorful with the blueberry compote!
What does no-churn ice cream mean?
It means you don't have to churn it in an ice cream maker and it just sets in the freezer in whatever vessel you choose! Easy and delish.
Tips and Tricks
This recipe is super straight forward - the only real tip or trick you need to know is that you adjust the fruit to your liking. If you're more of a strawberry fan, use that instead of blueberries. Prefer blackberries, please be my guest. Making this during cherry season... you get the idea!
Favorite Ice Cream Tools
- 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 is slightly less expensive and requires no freezing of the insert so you can make batch after batch after batch no prob.
- 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.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
No Churn Blueberry Mascarpone Ice Cream
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
- â…“ 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
Any ideas on how to make the base lemony? (Jenis ice cream has a lemon with blueberries that is so good - hoping I can adapt this to be similar)
add some lemon zest to the base recipe!!
I would try a teeny bit of lemon extract. Maybe then lighten up on the vanilla. Lemon zest alone sometimes needs more oomph.
This recipe is absolutely fantastic and with so very little effort comes out simply delicious. I've made it 4 times with strawberries and tomorrow I'm trying peaches. Maybe apples with warm spices this winter. Thank you so much, I've been cooking for more than half a century and I always find your recipes helpful
This is going to be a flavor favorite! I just love summer!!
This is so simple yet so impressive! It is absolutely perfect as is. But! You can also go crazy and throw in pistachios, cookies, chopped up candy bars, you get it.
Can I substitute cream cheese for marscapone?
I havent tested it with cream cheese but it sounds like it would be delightful!
It’s super simple to make. I would crush/mash all blueberries next time as they were like ice cubes.
You have to live mascarpone to enjoy this one!
Best ice-cream ever!
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.
Sounds amazing I can’t wait to try this with my grandchildren.
Can you use whipping cream (instead of sweetened condensed milk) and Stevia to make a sugar free ice cream?
never tried it - so I can't say if that would work