Mascarpone Ice Cream
This simple recipe for no churn ice cream with mascarpone doesn't need an ice cream maker! Just a few ingredients and you have a creamy and decadent dessert.
Servings: 10 people
Calories: 397kcal
Ingredients
- 8 oz mascarpone cheese
- 14oz can sweetened condensed milk
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 2 cups chilled heavy cream
Instructions
- Put the mascarpone cheese, condensed milk, honey, vanilla, and salt into a large bowl and stir to combine. Use a chilled bowl to whip cold heavy cream with a hand mixer (or stand mixer) on medium high speed until firm peaks form, about 4-5 minutes.
- Fold the whipped cream into the mascarpone mixture, stirring till well incorporated. Pour the ice cream mixture into the chilled loaf pan, cover it with plastic wrap, and freeze until firmly set, about 6 hours total.
- Allow ice cream to sit out at room temperature for 5-10 minutes before serving so it softens a bit and makes it easy to scoop. This will also give you the best texture.
Notes
- If stirring in fresh fruit jam or other suggestions from the post, freeze for 2 hours, remove the ice cream and stir in the mixture with a spoon, then freeze another 4-6 hours until fully set.
- Ice cream will keep at least 2 weeks, but is best served within the next few days before ice crystals form from opening/closing the freezer.
- This recipe is gluten free. It cannot be made dairy free.
Nutrition
Serving: 64g | Calories: 397kcal | Carbohydrates: 25g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 76mg | Potassium: 194mg | Fiber: 0.003g | Sugar: 24g | Vitamin A: 1123IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 0.1mg