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

A super easy mascarpone based no-churn ice cream recipe to keep you cool all summer long!
Prep Time15 mins
Cook Time10 mins
Resting Time6 hrs
Total Time6 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: No Churn Blueberry Mascarpone Ice Cream, no churn ice cream, blueberry ice cream, blueberry mascarpone ice cream, italian ice cream, mascarpone ice cream
Servings: 8 people
Author: Gaby


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


  • 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