No Churn Blueberry Mascarpone Ice Cream

5 from 10 votes

No Churn Blueberry Mascarpone Ice Cream

A super easy mascarpone based no-churn ice cream recipe to keep you cool all summer long! And satisfy the sweet tooth :)

Prep Time15

Cook Time10

Resting Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

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
⅓ 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

Notes

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!

Nutrition