No Churn Blueberry Mascarpone Ice Cream
This no churn blueberry mascarpone ice cream is an easy homemade blueberry ice cream recipe bursting with creamy mascarpone, vibrant blueberry jam swirls, and no ice cream maker required!
Equipment
- 9x3x5 loaf pan
- Saucepan
- Mixer
- Large bowl
- Spoon
Ingredients
- 1 cup mascarpone cheese at room temperature
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream cold
- 1 quart fresh blueberries cleaned, dried, and halved
- ⅓ cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prep your pan: Place a 9x3x5 loaf pan in the freezer to chill.
- Make the blueberry jam: Combine blueberries, sugar, lemon juice, and salt in a saucepan over medium-high heat. Stir frequently until the blueberries soften and turn syrupy, about 10 minutes. Set aside to cool or refrigerate for faster results.
- Prepare the ice cream base: In a large bowl, mix the mascarpone cheese, condensed milk, vanilla, and a pinch of salt until smooth.
- Whip the heavy cream: Using a handheld or stand mixer, whip the heavy cream on medium-high speed until firm peaks form.
- Combine: Gently fold the mascarpone mixture into the whipped cream until fully incorporated, being careful not to deflate the whipped cream.
- Assemble the ice cream: Pour the ice cream mixture into the chilled loaf pan. Cover and freeze for 2 hours or until it’s semi-firm.
- Add the blueberry swirl: Remove the ice cream from the freezer and swirl in the cooled blueberry jam using a spoon. Return the pan to the freezer and freeze for another 4–5 hours until solid.
Notes
Use fresh, in-season fruit for the best flavor. Chill your mixing bowl and whisk for optimal whipped cream texture, and avoid overmixing the jam into the ice cream base.