Dessert Recipes

Blueberry Mascarpone No-Churn Ice Cream

Blueberry Mascarpone Ice Cream

When beating the mascarpone, take care not to overbeat as it could churn into a lumpy texture similar to butter.


  • 2 cups fresh or frozen blueberries, thawed (about 12 ounces)
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 cup (8 ounces) Cello® Rich and Creamy Mascarpone cheese
  • 1 cup sweetened condensed milk
  • 2 cups cold heavy whipping cream
  • 2 teaspoons vanilla extract
  • Pinch sea salt


  1. Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 5 to 8 minutes or until blueberries pop.
  2. Remove from the heat. Cool, stirring occasionally.
  3. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
  4. Beat mascarpone and sweetened condensed milk in another large bowl until combined.
  5. Add the cream, vanilla extract and salt; beat until stiff peaks form.
  6. Gently fold into blueberry puree, leaving a swirl pattern.
  7. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm.
  8. Remove from the freezer 10 minutes before serving.

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