No Churn Blueberry Mascarpone Ice Cream
User Reviews
5
No Churn Blueberry Mascarpone Ice Cream
Description
The ice cream base uses mascarpone and sweetened condensed milk, incorporating vanilla and a pinch of salt for depth. Heavy cream is whipped to firm peaks and folded in gently to maintain airiness. The blueberry jam, prepared by simmering fresh halved blueberries with sugar and lemon juice until thick and syrupy, is cooled before being swirled into the semi-frozen base.
Freezing the ice cream base first until nearly set, then folding in the blueberry jam distributes fruity bursts throughout the creamy consistency. The final freeze solidifies it for a scoopable dessert with sweet-tart blueberry swirls and the smooth, rich taste of mascarpone.
Different fresh fruits can be substituted for blueberries to tailor flavors. The method avoids any churning, making it accessible to home cooks without special equipment.
Ingredients
For the Ice Cream Base
- 1 cup mascarpone cheese at room temperature
- 1 ounce sweetened condensed milk can
- 1 teaspoon vanilla extract
- salt pinch
- 2 cups heavy cream cold
For the Blueberry Jam
- 1 quart blueberries fresh, cleaned, dried, sliced in half
- ⅓ cup sugar
- 1 tablespoon lemon juice
- salt pinch
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
Notes
- You can substitute blueberries with strawberries or blackberries according to your preference.
- Ensure the mascarpone is at room temperature before mixing for easier blending.
- Allow the jam to cool thoroughly before swirling into the ice cream base to maintain texture contrast.
- Freeze the mixture until almost set before adding jam to get distinct swirls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 33mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 13mg | 14% |
| Calcium | 86mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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