Creamy Mascarpone Ice Cream Recipe
This luscious Mascarpone Ice Cream recipe combines the creamy richness of mascarpone cheese with the smoothness of whipped heavy cream and the sweetness of condensed milk. Easy to make with no ice cream maker needed, it’s a perfect no-churn dessert that yields a velvety and indulgent frozen treat scented with vanilla.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream (very cold)
- 14 ounces sweetened condensed milk
- 8 ounces mascarpone cheese (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Whip the Cream: In a clean mixing bowl, use a hand mixer or stand mixer to whip the very cold heavy whipping cream until stiff peaks form, indicating that the cream is perfectly aerated and will provide a light texture to the ice cream.
- Combine Ingredients: Gently fold the sweetened condensed milk, room temperature mascarpone cheese, and vanilla extract into the whipped cream mixture. Mix carefully to incorporate all ingredients evenly without deflating the whipped cream.
- Freeze to Set: Pour the combined mixture into a loaf pan or airtight container. Place it in the freezer and freeze for at least 6 hours, or until the ice cream is completely solid and scoopable.
Notes
- For best results, ensure the heavy cream is very cold before whipping.
- Allow mascarpone cheese to come to room temperature to facilitate smooth blending.
- No ice cream maker is required for this no-churn recipe.
- Freeze the ice cream for a minimum of 6 hours to achieve the right consistency.
- To soften before serving, leave the ice cream out at room temperature for 5 to 10 minutes.
Keywords: mascarpone ice cream, no churn ice cream, homemade ice cream, mascarpone dessert, easy ice cream recipe
