Blueberry Mascarpone Ice Cream



  • 2 cups fresh or frozen blueberries, thawed (about 12 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 container (8 ounces) Wisconsin mascarpone cheese
  • 1 cup sweetened condensed milk
  • 2 cups 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 5-8 minutes or until blueberries pop. Remove from the heat. Cool, stirring occasionally. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
  2. Beat mascarpone and sweetened condensed milk in a large bowl until combined. Add cream, vanilla and salt; beat until stiff peaks form. Gently fold into blueberry puree, leaving a swirl pattern. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from freezer 10 minutes before serving.

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


Bunny Rabbit Ice Cream Holder


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