Red, White and Blue No Churn Mascarpone Ice Cream

No Churn Ice Cream

By Tieghan of Half Baked Harvest

No Churn Ice Cream

Nothing says summer like ice cream. You just can’t beat a warm summer night with a frozen treat in hand; you just can’t. With the 4th of July only days away, I thought it would be fun to share these three quick and easy, no-churn ice cream recipes that couldn’t be more perfect for summer. Hello, strawberry, blueberry swirl, and salty vanilla! Yum!

No Churn Ice Cream Recipe

These three ice creams are extra special, and not just because of their fun summer colors and flavors. Nope, you see, they contain one very special ingredient — Wisconsin mascarpone cheese.

If you have yet to put mascarpone in your ice cream, I highly recommend giving it a try … preferably today. The mascarpone makes for one of the creamiest, butteriest ice creams you will ever taste — pure GENIUS.

Major bonus points here: All three of these recipes take 10-15 minutes tops to prepare. Plus, no ice cream maker required — just simple wholesome and yummy ingredients. Cool!

No Churn Mascarpone Ice Cream

Red, White and Blue No Churn Mascarpone Ice Cream
By Tieghan of Half Baked Harvest

Servings: Makes 3 pints

Ingredients:

For Strawberry Ice Cream:
3 cups (about 1 pound) fresh strawberries, hulled and halved
2 tablespoons sugar
8 ounces Wisconsin mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
Pinch flaky sea salt

For Blueberry Ice Cream:
2 cups (about 12 ounces) fresh or frozen blueberries
2 tablespoons sugar
2 tablespoons lemon juice
8 ounces Wisconsin mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
Pinch flaky sea salt

For Salty Vanilla Ice Cream:
8 ounces Wisconsin mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
Pinch flaky sea salt

Directions:
For strawberry ice cream: In bowl, combine strawberries and sugar, tossing well to combine. Let berries sit at room temperature for at least 20-30 minutes until they have released their juice. Place berries and juice in bowl of food processor or blender; pulse until nearly smooth, or leave larger chunks of berries if desired.

 

Place mascarpone and sweetened condensed milk in bowl of stand mixer with whisk attachment (or use hand-held electric mixer); whip until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in strawberry puree until no white streaks appear. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.

 

For blueberry ice cream: In small saucepan, combine blueberries, sugar and lemon juice; bring to boil. Boil 5-8 minutes or until blueberries burst. Remove from heat and let cool. Place berries in bowl of food processor or blender; pulse until mostly smooth, or leave some larger chunks of berries if desired.

 

Place mascarpone and sweetened condensed milk in bowl of stand mixer fitted with whisk attachment (or use hand-held electric mixer); and until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Swirl in blueberry puree, leaving white steaks to create a swirled blueberry ice cream. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.

 

For salty vanilla ice cream: Place mascarpone and sweetened condensed milk in bowl of stand mixer fitted with whisk attachment (or use hand-held electric mixer); whip until smooth and combined. Add heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon ice cream into ice cream pint or plastic food storage container; cover and freeze 6 hours or overnight.

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