Your friends are hosting a summer barbecue, and it’s your churn to bring the dessert. What do you make? This no-churn blueberry mascarpone ice cream, of course!
It’s creamy, it’s dreamy, and takes just minutes to whip up. Literally. Simply throw the ingredients in a stand mixer and you’re practically done.
I didn’t intend to cultivate an obsession with no-churn ice cream, but convenience is my best friend, and I welcome her with open arms at any opportunity. I’ve made multiple variations and can’t stop. You should most definitely go take a look at my no-churn strawberry ice cream and my no-churn pomegranate and salted caramel ice cream. Yes, they are as amazing as they sound! Thanks for asking!
Let me know if you end up trying this no-churn blueberry mascarpone ice cream recipe, or any of the recipes for that matter—I hope you love them! You can tag me on Instagram or send me a message on Snapchat with your creations. Grab this recipe below, and enjoy!
No-Churn Blueberry Mascarpone Ice Cream
Prep time: 15 minutes
Set time: 8 hours
Yield: 1 quart
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
1 cup mascarpone cheese, softened
2 cups fresh blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
crushed graham crackers (optional)