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No-Churn Blueberry Mascarpone Ice Cream | The Butter Half

No-Churn Blueberry Mascarpone Ice Cream

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!
Course Dessert
Cuisine American
Keyword easy dessert recipe, kid-friendly recipes, no churn ice cream
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 514kcal


  • 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


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