No-Churn Blackberry Mascarpone Ice Cream
This No-Churn Blackberry Mascarpone Ice Cream recipe is so easy, delicious, and full of sweet blackberry flavor!
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 1 loaf pan
- Category: Ice cream
- Method: frozen
- Cuisine: American
Ingredients
- 18 oz blackberries pureed
- 1/4 cup brown sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 8 ounces Mascarpone
- 1 tsp Vanilla
Instructions
- In a blender or food processor, blend the fresh blackberries until smooth.
- Add the blackberries and brown sugar to a pot and cook on medium heat for 10-15 minutes. Let cool completely.
- In a large mixing bowl, beat the heavy whipping cream until soft peaks form.
- In a separate bowl, whisk the mascarpone cheese, vanilla, and sweetened condensed milk until smooth. Gently fold the mascarpone into the whipped cream until fully combined.
- Add the blackberry puree and gently fold everything together.
- Transfer the mixture into a loaf pan or a freezer-safe container.
- Smooth out the top and cover with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals from forming.
- Place the pan in the freezer and let it chill for at least 6 hours, or until firm.