Blueberry No-Churn Mascarpone Ice Cream

Wisconsin Cheese Blueberry No-Churn Mascarpone Ice Cream Recipe
Active Time
25 Minutes
1 Pint



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.


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

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

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

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