This Mixed Berry Mascarpone Ice Cream is creamy, rich and full of fresh berry flavor. Mascarpone cheese and mixed berries make this the best frozen treat for berry season. There’s no ice cream maker needed and everyone will love it!
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This mascarpone ice cream recipe is so creamy and refreshing thanks to the mascarpone cheese and fresh berries. It’s super easy and you’ll love having some on hand in your freezer all summer long.
Mascarpone ice cream is made with softened mascarpone cheese as part of the base. It’s ultra creamy and delicious.
If you are looking for more desserts with mascarpone cheese, you will love my Blueberry Mascarpone Tart and my Lemon Rosemary Olive Oil Cake.
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Why This Recipe Works
- Fruit and mascarpone cheese add a more refreshing flavor than store-bought ice cream.
- Mascarpone cheese ice cream only takes about 20 minutes of easy prep then the freezer does the rest. For another easy frozen treat, try my affogato matcha.
- No churn means this ice cream is made without an ice cream maker! For another delicious recipe, try my No Churn Roasted Strawberry Ice Cream recipe!
Ingredients
Below are notes on some of the ingredients for this berry mascarpone ice cream.
- Mascarpone cheese: Use room temperature mascarpone cheese. Mascarpone is a creamy cheese made mostly from cream. It’s richer than cream cheese and has a slightly sweet taste.
- Mixed berries: Use any combination of fresh berries such as strawberries, blueberries, blackberries or raspberries. If you love fruity desserts, try my Mixed Berry Cake.
- Heavy cream: Use cold, full fat heavy cream.
- Sweetened condensed milk: You’ll need 1 can of sweetened condensed milk.
- 1 Lemon: This recipe uses both lemon zest and lemon juice. Lemon adds an extra refreshing flavor.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- For some texture, stir in some crushed graham crackers or Biscoff cookies!
Instructions
- Puree your fruit: A food processor or blender works best for this. Add in the lemon juice and lemon zest and set this aside.
- Whip the cream: Beat the cream until soft peaks form.
- Fold in more ingredients and beat til stiff peaks. Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
- Pour, Wrap and Freeze! The last thing to do is to pour the mixture into a pan lined with parchment paper. I used a 9 x 9 inch square pan, but a 9 x 5 x 3 inch bread tin also works! (My favorite 9 x 5 x 3 inch pan currently has my No Churn Raspberry Oreo Ice Cream in it)! Wrap the mixture with both plastic wrap and aluminum foil and freeze for 4-6 hours.
Expert Tips
I recommend removing the middle white parts of your strawberries since they don’t add color or flavor.
Make sure your heavy cream is cold. Cold cream whips better.
Mix the berries in completely or partially for a swirl. I mix in the berry mixture completely because I love the flavor and color.
Recipe FAQs
Use a mix or all of 2 1/2 cups of any fruit.
Fruit adds so much flavor in ice cream! To add it, it’s a good idea to first blend it before mixing it in with the rest of the ingredients.
Mascarpone ice cream is rich, creamy, and slightly sweet!
Store mascarpone ice cream in an airtight container in the freezer.
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Mixed Berry Mascarpone Ice Cream
Ingredients
- 2 cups (473.18 ml) heavy cream
- 10 oz (283.5 ml) sweetened condensed milk
- 1 cup (225 g) mascarpone cheese
- 1 ½ teaspoon (1 1/2 teaspoon) vanilla
- 2 ½ cups (387.5 g) mixed berries I used a combination of blueberries, raspberries, blackberries and hulled strawberries
- 1 teaspoon (1 teaspoon) lemon zest
- 2 teaspoons (2 teaspoons) lemon juice
- 1 pinch (pinch) of salt
Instructions
- In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
- In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
- Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
- Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Your amazing photos grab my attention every time! Looks so delicious!