Description
A super easy no-churn ice cream featuring creamy mascarpone cheese and homemade blueberry jam swirled throughout. This rich and indulgent dessert requires no ice cream maker, making it perfect for a refreshing summer treat with minimal effort.
Ingredients
For the Ice Cream Base
- 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
For the Blueberry Jam
- 1 quart fresh blueberries, cleaned, dried, and sliced in half
- ⅓ cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Prepare the loaf pan: Place a 9x3x5 loaf pan in the freezer to chill while you prepare other components. This helps the ice cream set faster.
- Make the blueberry jam: Combine blueberries, sugar, lemon juice, and a pinch of salt in a saucepan over medium-high heat. Cook, stirring often, until the blueberries are soft and syrupy, about 10 minutes. Remove from heat and let cool, then place in the refrigerator to cool faster.
- Mix the ice cream base: In a large bowl, combine mascarpone cheese, sweetened condensed milk, vanilla extract, and salt. Stir until well blended.
- Whip the cream: Using a mixer on medium-high speed, whip the cold heavy cream until firm peaks form. Gently fold the mascarpone mixture into the whipped cream until fully incorporated, creating a smooth and fluffy mixture.
- Freeze the base: Pour the ice cream mixture into the chilled loaf pan. Cover and freeze until almost set, approximately 2 hours.
- Swirl in the blueberry jam: Remove the ice cream from the freezer and use a spoon to gently swirl in the cooled blueberry jam. Return to the freezer and freeze until solid, about 4 to 5 hours.
Notes
- This recipe is very versatile; you can swap blueberries for strawberries, blackberries, cherries, or any fruit you prefer.
- Ensure the mascarpone cheese is at room temperature to blend smoothly with the other ingredients.
- Use a cold mixing bowl and beaters to help the cream whip to firm peaks faster.
- Cover the ice cream while freezing to prevent ice crystals from forming.
