Side Pannel
No-Churn Blueberry Mascarpone Ice Cream
No-Churn Blueberry Mascarpone Ice Cream
- Recipe Submitted by maryjosh on 12/26/2019
Ingredients List
- 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
Directions
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!
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!
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