No Churn Mascarpone Ice Cream Recipe

I’m sharing a 5-ingredient Mascarpone Ice Cream that comes together in minutes with zero churning required, a no-cook shortcut to homemade ice cream.

I didnt expect a five ingredient treat to feel like this, but I keep talking about this Mascarpone Ice Cream Recipe like I’m hiding something. The blend of mascarpone cheese and heavy whipping cream Its silky tang makes it taste luxe and a little wild at the same time.

No churning no fuss yet it still fools people into thinking you spent hours. I know sounds braggy but the texture is confusing in a good way, makes you curious and you end up spooning more than you planned.

If you like creamy bold flavors youll want to try this.

Ingredients

• Heavy whipping cream: Rich source of fat, gives creamy texture and body, minimal protein or fiber
• Mascarpone cheese: Ultra creamy Italian cheese adds silkiness, boosts calories and fat, few carbs
• Sweetened condensed milk: Very sweet, high in sugar and carbs, some protein and calcium, not light
• Pure vanilla extract: Tiny amount boosts aroma and flavor, no fiber, negligible calories, natural or imitation
• Pinch of fine sea salt: Small salt pinch balances sweetness, no nutrients, helps flavors pop, keep it light

Ingredient Quantities

• 2 cups (480 ml) heavy whipping cream
• 8 oz (225 g) mascarpone cheese
• 14 oz (397 g) sweetened condensed milk (one standard can)
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

How to Make this

1. Put a large mixing bowl and the beaters in the fridge for 15 to 20 minutes so everything is really cold, it helps the cream whip faster and fluffier.

2. In the chilled bowl pour 2 cups (480 ml) heavy whipping cream and whip on medium high until soft peaks form, about 3 to 4 minutes, dont overwhip or youll end up with butter.

3. In a separate bowl add 8 oz (225 g) mascarpone, 14 oz (397 g) sweetened condensed milk, 1 teaspoon pure vanilla extract and a pinch of fine sea salt. Beat or whisk until smooth and no lumps remain, about 20 to 30 seconds. If the mascarpone is too stiff let it sit a few minutes or beat a little longer.

4. Fold the mascarpone mixture into the whipped cream in two additions using a spatula, fold gently just until combined so it stays light and airy, its ok to leave a few swirls but dont overmix.

5. Spoon the mixture into a loaf pan or a freezer safe container and smooth the top with the spatula. Press plastic wrap directly onto the surface to prevent ice crystals then cover with a lid or more wrap.

6. Freeze for at least 6 hours but overnight is best for a firm scoopable texture.

7. To serve let the pan sit at room temperature for 5 to 10 minutes so the ice cream softens a bit, or dip your scoop in hot water and shake off excess for clean scoops.

8. Quick hacks and tips: make sure the bowl and beaters are cold, dont overbeat the cream, if the mascarpone gets lumpy beat it alone briefly before adding condensed milk, pressing wrap to the surface keeps it silky, store in an airtight container up to about 2 weeks.

Equipment Needed

1. Large mixing bowl (metal or glass), chilled for 15 to 20 minutes so the cream whips faster, dont skip this.
2. Electric hand mixer with beaters or a stand mixer with beaters, put the beaters in the fridge with the bowl.
3. Small mixing bowl for the mascarpone, to beat it smooth before adding condensed milk.
4. Whisk or fork for smoothing out any mascarpone lumps if you need to beat it by hand.
5. Rubber or silicone spatula for gentle folding and for smoothing the top in the pan.
6. Loaf pan or freezer safe container, choose one with a lid if you can for easier storage.
7. Plastic wrap (to press directly on the surface) plus an airtight lid or extra wrap to prevent ice crystals.
8. Measuring cups and spoons (2 cups heavy cream, 1 teaspoon vanilla etc).
9. Ice cream scoop or a sturdy spoon, and a small bowl of hot water to dip the scoop for clean scoops.

FAQ

No Churn Mascarpone Ice Cream Recipe Substitutions and Variations

• Heavy whipping cream: try full fat canned coconut cream (chill, scoop the solid part and whip, use equal amounts) — it gives a slight coconut flavor but still freezes creamy.
• Mascarpone cheese: swap with full fat cream cheese (same weight) beaten with 1 to 2 tablespoons of heavy cream or sour cream to loosen it up and mimic mascarpone’s texture.
• Sweetened condensed milk: make a quick stand-in by simmering 2 cups whole milk with 1 cup sugar until syrupy, or stir evaporated milk with sugar and reduce it a bit, you get the same sweetness and body.
• Vanilla extract: use vanilla bean paste or scrape half a vanilla bean for each teaspoon, or if you want a different note try 1/4 teaspoon almond extract.

Pro Tips

1) Chill everything you can — bowl, beaters and cream — for at least 15 minutes. Cold gear makes the cream whip faster and hold shape better. If the kitchen is warm, set the mixing bowl in an ice bath while you whip.

2) Treat the mascarpone gently. Let it sit at room temp just until scoopable but not runny. If it feels lumpy, beat it alone briefly or stir in a tablespoon of the condensed milk to smooth it before folding into the cream.

3) Fold, dont stir. Add the mascarpone mixture in two additions, use a spatula, cut down the middle and scoop under, then turn the bowl. Stop when it’s almost uniform with a few streaks left. Overmix and you’ll lose the air and get dense ice cream.

4) Prevent ice crystals and make scooping easy. Press plastic wrap directly onto the surface before sealing, freeze overnight for best texture, and when serving dip your scoop in hot water, wipe it quickly and then scoop. If you want it scoopable straight from the freezer, a tablespoon of vodka or a tablespoon of corn syrup helps keep it softer.