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No Churn Blueberry Mascarpone Ice Cream from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

No Churn Homemade Ice Cream

A super easy mascarpone based no-churn ice cream recipe to keep you cool all summer long!
Prep Time15 minutes
Cook Time10 minutes
Resting Time6 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 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
  • 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

Keep in mind this freezes very solid so you will want to give it a chance to warm up some before trying to scoop and serve. Don't use a glass pan or you will risk cracking it!

Nutrition

Calories: 589kcal | Carbohydrates: 55g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 96mg | Potassium: 334mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1465IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 0.5mg