Blueberry Mascarpone Ice Cream
- Frozen Desserts
We’re totally in it- the thick of summer. A time for short shorts and frozen beverages. The days that smell like coconut sunscreen and salty hair. We’ve been indoor cats this summer, spending most of our daylight hours swaddling our new little babe in muslin and morning light, but that doesn’t mean that we can’t enjoy some of the best these months have to offer. In an effort to settle into the summer spirit, I’ve made a super tasty frozen treat that I think captures summer flavors at their finest: blueberry mascarpone ice cream. Let’s dive in.
Blueberry Mascarpone Ice Cream
Ice cream is always a favorite of mine. I love the variety of flavors and textures you can achieve and adore having a dessert that keeps in the freezer. Here, a creamy and mild vanilla mascarpone base is swirled with a quick stovetop blueberry sauce and little crumbles of Biscoff cookies. The end result is a flavor and texture that reminds me of a fruit crisp topped with loads of ice cream, aka, absolutely delicious.
Making the Ice Cream
To make this blueberry mascarpone ice cream, we start with the ice cream base. Milk is warmed and whisked into egg yolks and sugar before the whole mixture is cooked together. Mascarpone cheese and a pinch of salt is added next, and the creamy mixture is allowed to chill until it is room temperature. Chilling the mixture prevents overchurning and also makes for a creamier bite.The blueberry sauce is nothing more than fresh berries cooked down on the stove with sugar. Once the mixture is thickened and the berries have burst, remove from the heat and allow it to cool completely.
This blueberry mascarpone ice cream churns in an ice cream machine according to the manufacturer’s instructions. Mine usually takes about 20 minutes to whip up. Once it’s thickened to the consistency of frozen yogurt, turn your machine off and begin layering the mixture with swirls of the blueberry sauce and cookie crumbles. I like to store my ice cream in metal loaf pans, but any freezer-safe container will work. It won’t last too long anyways- it’s too delicious!
If your July has yet to include an oversized scoop of homemade ice cream, I hope you’ll give this blueberry mascarpone ice cream a whirl. It’s among some of my favorite treats I’ve enjoyed this year, and I think you’ll love it too. Happy Tuesday and enjoy!
If you like this blueberry mascarpone ice cream you should try:
Samoa Ice Cream
Cherry Chip Ice Cream
Oatmeal Cookie Chunk Ice Cream
Vegan Coconut Lime Ice Cream Pie
Apple Crisp Ice Cream
Blueberry Mascarpone Ice Cream
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
This blueberry mascarpone ice cream feature a blueberry stovetop sauce and a biscoff cookie crumble in a vanilla bean mascarpone cheese base!
- Author: Kate Wood
- Prep Time: 30
- Total Time: 240
- Yield: 1 Quart
- Category: Dessert
Ingredients
For the ice cream base (adapted from Daniel Humm):
- 2 cups (480 gm) whole milk
- 4 large egg yolks
- ¾ cup (150 gm) sugar
- 8 ounces mascarpone cheese
- Pinch of salt
For the filling:
- 1 cup blueberries
- ¼ cup sugar
- 2 ounces of crumbled Biscoff cookies (graham crackers or crunchy oatmeal cookies can be substituted in a pinch)
Instructions
To prepare the ice cream base:
- Combine the milk and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks and the remaining sugar in a bowl and whip with a hand mixer on medium speed until fluffy, about 3 minutes. Once the milk mixture has come to a simmer, carefully add 1 cup of the warm milk into the egg mixture in a slow and steady stream, whisking all the while, over the course of 30 seconds. Don’t add it all at once or you’ll risk scrambling the eggs. Once the milk has been added, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat while stirring constantly until the mixture barely thickens enough to coat the back of a spoon (about 4-5 minutes). Don’t let the mixture boil. Pull the saucepan off the heat and whisk in the mascarpone and salt until incorporated.
- Strain the custard into a gallon-sized plastic bag and seal it. Place the bag in a sink filled with ice and cold water to help the mixture chill quickly. Alternatively, you can strain the mixture in a bowl and allow it to chill more slowly in the fridge. Once the mixture has chilled, process the ice cream in an ice cream maker according to manufacturer’s instructions, usually about 20 minutes. Once prepared, spread the custard into a loaf pan alternating with drizzles of the blueberries and crumbled cookies. I like to do three separate layers of custard and top each with a hefty amount of blueberry sauce and cookie crumbles. Swirl gently with a knife and then allow to freeze completely in the freezer. Enjoy!
To prepare the filling:
- Combine the blueberries and sugar in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly. Remove from heat to cool completely prior to use.
27 thoughts on “Blueberry Mascarpone Ice Cream”
January 17, 2024 at 10:11 PM
Thanks for sharing! Does it keep long?
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January 17, 2024 at 10:11 PM
This looks so good! What a great combination of flavors!
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April 20, 2023 at 12:36 PM
i like your blog
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Victoria
August 29, 2020 at 7:03 PM
Katie! I mentioned once that I wanted to make this again with peaches and cornbread cookies. Well I’m giving it 5 stars TWICE (is that allowed?) because I did it with your marscapone ice cream base and it was FABULOUS! I used Trader Joe’s cornbread cookies and cooked the peaches on the stove with honey and a bit of butter then mashed them to make them saucy and layered them like the blueberries and biscoff! I STILL have marscapone (this stuff apparently lasts forever) but honestly it’s going in the freezer in case I crave this ice cream later this fall/ winter
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Kate
September 29, 2020 at 7:30 PM
HOORAYYYY!!! I’m so happy to hear this! Enjoy!
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Jessamin
August 19, 2020 at 10:11 AM
I made this this weekend and it was just excellent. Sweet but not super sweet. I made it exactly as written and it was perfect, but I will keep this recipe in my back pocket as it’s an infinitely customizable base for basically any fruit/cookie/sauce add-ins and toppings.
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Kate
September 29, 2020 at 7:37 PM
HOORAYYYY!!! I’m so happy to hear this! Enjoy!
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August 9, 2020 at 6:40 PM
I had a an excessive amount of marscapon (why?? I have no clue) and had been wanting to give homemade ice cream a go this summer! This recipe was soooo good. We did not have the patience for an over night freeze, instead we could only wait about 4.5 hours but honestly the consistency was great! I would say that probably around 6 hours it would be perfect. Today, after an overnight freeze, it needs to sit at room temperature for 10-15 minutes before it would be perfectly soft enough to serve. I still have marscapon so next week I’m going to make this base again with peaches and Trader Joe’s cornbread cookies!
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Kate
August 14, 2020 at 9:03 PM
agh! terrific news! thank you for the kind feedback!
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Victoria
August 7, 2020 at 12:57 AM
Hi Katie! Will this quantity be enough for 6 guests after dinner? I’ve never made ice cream and I’m notorious for underestimating people’s appetites 🙂
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Kate
August 14, 2020 at 9:10 PM
Absolutely! 🙂
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Sandra
June 14, 2020 at 10:13 AM
Made this yesterday but changed the blueberries for raspberries…it was absolutely perfect!!!! xx
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Roweena Baluyut
June 13, 2020 at 12:55 PM
Hi! In the description it mentions vanilla bean base but I don’t see vanilla in the ingredient list and instructions? I’m just about to start making it and noticed. I’ so excited !
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Amanda
June 3, 2020 at 2:19 PM
I purchased an ice cream machine just so I could make this recipe, was so inspired when I saw your post on Instagram!! Quick question for you, I see that you note that you store the ice cream in a loaf pan. How do you seal it/keep it fresh in the freezer in said metal loaf pan? Lid, parchment, etc? Thanks!
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Kate
June 9, 2020 at 6:14 AM
Hi Amanda! I typically put in a loaf pan and cover with a sheet of foil. I feel like that helps protect it some?
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Tiffany Tang
September 1, 2019 at 7:10 PM
This is amazing! Made it for the first time and it turned out like a dream. Will definitely be making again!
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Kate
September 11, 2019 at 11:10 AM
Hooray! I’m thrilled to hear this!
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Mrsimm
July 29, 2019 at 1:38 AM
Looks yummy! My question is if I dont have a ice-cream machine, what is the substitute method?
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Kate
July 30, 2019 at 10:43 AM
I don’t have a great substitute method for this particular ice cream, but you can certainly search “no churn ice cream” on the search bar of my blog and find a number of no churn options that don’t require a machine. You can make a basic vanilla version and add the cookie and blueberry swirl if you’d like!
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July 26, 2019 at 3:57 AM
Oh yes ! Let’s dive in 🙂
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September 15, 2020 at 6:35 PM
This sounds delicious. Is there a way to make it without an Ice Cream Freezer? I haven’t had an Ice Cream Freezer in years. And it was a hand crank. LOL. Thank you
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Kate
September 29, 2020 at 7:22 PM
Oh man, I wish! I don’t know how you’d do that. Please check out the no-churn ice creams on my site though!
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Carrie
July 24, 2019 at 8:07 PM
Hi Kate! Congrats on the birth of your son! Quick question…which ice cream maker do you have and would you recommend? Thanks!
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Kate
July 28, 2019 at 2:24 PM
Hi Carrie! I use an inexpensive Cuisinart machine. It gets the job done!
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Valeria Fallas
July 23, 2019 at 5:09 PM
Sounds amazing! I can’t wait to make this before summer is over! Yum!
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Kate
July 24, 2019 at 11:57 AM
Oh I hope you will!!
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I’m Kate Wood.I love creative recipes suitable for life’s moments.
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