No Churn Lemon Mascarpone Ice Cream Recipe
Easy no churn lemon mascarpone ice cream. Creamy, scoopable, and refreshing. No machine needed, ready in a few hours.
Ingredients
- 1 cup heavy cream for whipping
- 1¼ cup sugar
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ¼ cup lemon juice fresh
- ½ teaspoon lemon zest
Ingredients you need per step are listed below the step in Italic
Instructions
- Chill all ingredients. Keep sugar and lemon juice in the fridge at least 30 minutes.
- Whip cream with sugar until it reaches yogurt-like thickness.1 cup heavy cream, 1¼ cup sugar
- Add mascarpone and vanilla, and fold in until smooth and creamy.1 cup mascarpone, 1 teaspoon vanilla extract
- Stir in lemon juice and zest with a spatula.¼ cup lemon juice, ½ teaspoon lemon zest
- Pour mixture into a freezer-safe box. Freeze for at least 3 hours before serving. Garnish with extra zest.
NOTES
1. Can I make this without mascarpone? Yes, but the ice cream will freeze harder. Cream cheese is a better substitute than leaving it out.
2. Can I change the flavor? Yes, swap lemon for orange or lime. Or add berries for a fruity twist.
3. Ice cream machine: If you want to use an ice cream maker, that's also possible. Follow the manufacturer's instructions to prepare it. When the ice cream is frozen, store it in a container in the freezer.
4. Variations
- Swap lemon for lime for a sharper flavor.
- Add crushed cookies for texture.
- Mix in blueberries or raspberries before freezing.
- Freezer: Store airtight for up to 2 weeks.
- Serving: Let sit 5 minutes at room temperature before scooping.
- Leftovers: Don’t refreeze after thawing; keep frozen until use.
Nutrition
Calories: 475kcal | Carbohydrates: 45g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 84mg | Sodium: 32mg | Fiber: 0.05g | Sugar: 44g | Vitamin A: 1125IU | Vitamin C: 4mg | Iron: 0.1mg
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