Recipe by food writer Abbey
Summertime means making and eating loads of ice cream. Fortunately, you can create creamy, delicious ice cream without an ice cream maker! This no-churn blueberry mascarpone ice cream is the perfect flavor combination and an easy dessert to whip up on a hot summer day.
No-Churn Blueberry Mascarpone Ice Cream
Prep time: 15 minutes
Set time: 8 hours
Yield: 1 quart
2 cups heavy cream
1 cup mascarpone cheese, softened
1 can sweetened condensed milk
2 cups blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
crushed graham crackers (optional)
1. In a stand mixer, whip the heavy cream until stiff peaks form, about five minutes. Fold in the sweetened condensed milk and mascarpone and blend until smooth.
2. 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.
3. 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.
4. 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 graham crackers for an extra crunch. Enjoy!