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!
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!
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!
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
- 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
- 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!
Yield 1 quart