• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Butter Half logo

  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
menu icon
go to homepage
  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Appetizers and Snacks
      • Breads and Pastries
      • Breakfast and Brunch
      • Desserts
      • Drinks and Smoothies
      • Main Dishes
      • Salads
      • Sandwiches and Wraps
      • Sauces and Dressings
      • Side Dishes
      • Soups and Stews
      • Instant Pot Recipes
    • About
      • Work With Me
      • Privacy Policy
      • Disclaimer & Disclosure
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    The Butter Half / Recipe Index / Desserts / No-Churn Blueberry Mascarpone Ice Cream

    No-Churn Blueberry Mascarpone Ice Cream

    By Abbey Rodriguez • Published: Apr 18, 2018 • Modified: Nov 4, 2018 • 8 Comments • This post may contain affiliate links.

    JUMP TO RECIPE PRINT
    No-Churn Blueberry Mascarpone Ice Cream | The Butter Half

    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!

    No-Churn Blueberry Mascarpone Ice Cream | no church ice cream recipes, easy ice cream recipes, homemade ice cream recipes, how to make no churn ice cream, blueberry ice cream recipes, easy dessert recipes, summer dessert recipes, summer treats, summer ice cream recipes #easyicecreamrecipes #nochurnicecream #blueberryicecream || The Butter Half via @thebutterhalf

    Materials needed to make no-churn blueberry mascarpone ice cream

    It's creamy, it's dreamy, and takes just minutes to whip up. Literally. Simply throw these six ingredients in a stand mixer and you're practically done.

    Here's what you need:

    • heavy cream
    • sweetened condensed milk
    • mascarpone cheese, softened
    • fresh blueberries
    • lemon juice and zest
    • vanilla extract

    I like to add gluten-free graham crackers to my ice cream at times, to give it a good crunch. As a teenager I secretly wanted to work at Cold Stone, so this fulfills my desire to incorporate mix-ins, ha!

    No-Churn Blueberry Mascarpone Ice Cream | no church ice cream recipes, easy ice cream recipes, homemade ice cream recipes, how to make no churn ice cream, blueberry ice cream recipes, easy dessert recipes, summer dessert recipes, summer treats, summer ice cream recipes #easyicecreamrecipes #nochurnicecream #blueberryicecream || The Butter Half via @thebutterhalf

    But how can you make no-churn ice cream without an ice cream maker?

    The key is making a good base. The mixture of heavy cream and sweetened condensed milk makes it thick enough, and you don't have to use eggs. Eggs are generally what give ice cream or custard that chewy, thick texture, but this stuff is a great alternative.

    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!

    No-Churn Blueberry Mascarpone Ice Cream | no church ice cream recipes, easy ice cream recipes, homemade ice cream recipes, how to make no churn ice cream, blueberry ice cream recipes, easy dessert recipes, summer dessert recipes, summer treats, summer ice cream recipes #easyicecreamrecipes #nochurnicecream #blueberryicecream || The Butter Half via @thebutterhalf

    Now it's your turn to get your churn on.

    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 with your creations. Grab this recipe below, and enjoy!

    No-Churn Blueberry Mascarpone Ice Cream | The Butter Half

    No-Churn Blueberry Mascarpone Ice Cream

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    Make this no-churn blueberry mascarpone ice cream in under 20 minutes. You don't need any extra equipment, and it's dreamy and creamy!
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings: 8 servings
    Calories: 514kcal

    Ingredients

    • 2 cups heavy cream
    • 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
    • Gluten-free graham crackers optional

    Instructions

    • In a stand mixer, whip the heavy cream until stiff peaks form, about five minutes. Fold in the mascarpone and condensed milk, and blend until smooth.
    • While the cream and mascarpone are mixing, puree the blueberries and lemon juice in a food processor or blender. Pour into the cream base, and add the lemon zest and vanilla. Mix well.
    • Line a bread pan with parchment paper and pour the ice cream base into the pan. Spread evenly, cover, and refrigerate for at least 8 hours or overnight.
    • When ready to serve, let the ice cream sit out for about five minutes to soften, then scoop and serve in waffle cones. Dip in the crushed gluten-free graham crackers for an extra crunch. Enjoy!

    Notes

    Yield 1 quart

    Nutrition

    Calories: 514kcal | Carbohydrates: 34g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 101mg | Potassium: 257mg | Sugar: 30g | Vitamin A: 1420IU | Vitamin C: 6.3mg | Calcium: 221mg | Iron: 0.2mg

    SaveSave

    SaveSave

    Sharing is caring!

    897 shares

    Reader Interactions

    Comments

    1. Diana says

      May 10, 2019 at 7:47 am

      Hello, do you put this in the refrigerator or the freezer for 8 hours? Thanks!

      Reply
      • The Butter Half says

        May 11, 2019 at 10:46 pm

        Freezer! 🙂

        Reply
    2. lita johnson says

      November 06, 2018 at 3:19 am

      I just made vanilla bean ice cream but this looks so much better. This will be the next one on my ice cream list. I have had Blueberry Mascarpone Ice Cream before because I love the taste but never have tried to use it in ice cream. Can’t wait – thanks!

      Reply
      • The Butter Half says

        November 06, 2018 at 8:15 am

        It gives it a great flavor! You'll love it!

        Reply
    3. Kavitha says

      July 23, 2016 at 9:41 pm

      When does the condensed milk get added?

      Reply
      • The Butter Half says

        July 25, 2016 at 9:30 am

        Thanks for catching that! The condensed milk gets added with the mascarpone. The recipe is updated now. 🙂

        Reply
    4. Sam @ SugarSpun says

      July 21, 2016 at 8:16 am

      This ice cream is stunning! I love how you used mascarpone here (and love even more that this is a no-churn recipe!) 🙂

      Reply
      • The Butter Half says

        July 21, 2016 at 9:19 am

        Thanks so much, Sam! I'm all about convenience, so no-churn is my go-to ice cream! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

    More about me →

    Reader Favorites

    • 15 Minute Instant Pot Italian Meatballs
    • Easy Baked Frittata Recipe with Spinach (Gluten-Free)
    • Easy No-Bake Cookies with Chocolate Chips and Peanut Butter
    • Home Remedy Ear Infection Drops That Actually Work

    Summer Recipes

    • Easy Gluten-Free Blueberry Muffins
    • Easy and Healthy Chicken Salad Recipe
    • 30-Minute Instant Pot Creamy Chicken Pasta
    • Healthy Berry Crisp (Gluten Free + Vegan)
    As seen in Pop Sugar, The Huffington Post, BuzzFeed, Shape, and more.

    Footer

    ↑ back to top

    As seen on...

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 The Butter Half