A super easy mascarpone based no-churn ice cream recipe to keep you cool all summer long! And satisfy the sweet tooth :)
Prep Time15mins
Cook Time10mins
Resting Time6hrs
Total Time6hrs25mins
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: 8people
Author: Gaby
Ingredients
For the Ice Cream Base
1cupMascarpone cheese, at room temp
114-ouncecan sweetened condensed milk
1teaspoonvanilla extract
pinch of salt
2cupsheavy cream, cold
For the Blueberry Jam
1quartfresh blueberries, cleaned, dried and sliced in half
1/3cupsugar
1tablespoonlemon juice
pinch of salt
Instructions
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