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!
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 ice cream made with softened mascarpone ice cream as part of the base. It’s ultra creamy and delicious. Vanilla extract, fresh lemon and berries add even more flavor.
Why This Recipe Works
- Fruit and mascarpone cheese add a more refreshing flavor than store-bought ice cream.
- It only takes about 20 minutes of easy prep then the freezer does the rest.
- No churn means this ice cream is made without an ice cream maker! For another delicious no churn ice cream recipe, try my No Churn Roasted Strawberry Ice Cream recipe!
- One of my readers made this ice cream for her parents’ wedding anniversary. It is definitely elevated ice cream that’s perfect for any occasion.
Below are notes on some of the ingredients for this berry mascarpone ice cream.
- Mascarpone cheese: Mascarpone cheese is a very creamy cheese made mostly from cream. It’s similar to cream cheese but is richer than cream cheese. It has a slightly sweet taste and ultra creamy texture. Make sure it is softened to room temperature.
- Mixed berries: Use your favorite combination of fresh berries. I love 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 one 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
- Feel free to switch it up and add your favorite berries to the mascarpone cheese ice cream.
- For some texture, stir in some crushed graham crackers or Biscoff cookies!
- 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.
Tip #1: Hull your strawberries. Hull means to remove the tops. I also recommend removing the middle white parts since they don’t add color or flavor.
Tip #2: You can strain the pureed fruit to remove the larger bits of berries, but it’s not necessary. I didn’t strain mine and we didn’t notice any bits of berries in the ice cream. It’s delicious either way.
Tip #3: Make sure your heavy cream is cold when you go to whip it. I even like to put my mixer bowl and beaters in the fridge or freezer for about 20 minutes prior to using it. It’s not necessary but it helps since cold cream whips better.
Tip #4: You can mix the berries in completely or partially for a swirl. I mix in the berry mixture completely because I love the flavor and color.
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
- 2 cups heavy cream
- 10 oz sweetened condensed milk
- 1 cup mascarpone cheese
- 1 1/2 teaspoon vanilla
- 2 1/2 cups mixed berries I used a combination of blueberries, raspberries, blackberries and hulled strawberries
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- pinch of salt
- 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.