I made this no-churn strawberry ice cream for the Labor Day holiday – one last ice cream recipe before the summer is over (just a few weeks). Like the author Gaby I had an ice cream maker that I rarely used (she actually had 3) so with my latest move I gave it away. Then this summer I became interested, very interested in no-churn ice cream. I’ve already posted 3 no-churn recipes; Mint Chocolate Chip, Blueberry Crumble and Tiramisu.
I have two of Gaby Dalton’s cookbooks and have posted a few of her recipes on my blog already. I like the way this California gal cooks! This cookbook is called Eat What You Want – sounds good to me!
Strawberry Jam Mascarpone No-Churn Ice Cream
Strawberry Jam:
Use your own version of homemade jam, buy it from the store – 1 cup, or use this simple recipe. I had leftover jam that I used. The ice cream was too sweet for me so I would recommend using low sugar or sugar free. If you want bits of strawberries use a preserves or make this recipe.
- 1 quart strawberries, hulled and cut in half (quarters if they are large)
- 1/3 cup sugar
- 1 tbsp. fresh lemon juice
- pinch of salt
Combine all of the ingredients in a saucepan over medium heat and cook, stirring often, until the strawberries are soft and syrupy, about 10 minutes. Remove from the heat and allow to cool.
Mascarpone Ice Cream Base:
- 1 cup mascarpone cheese at room temperature
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- pinch of salt
- 2 cups heavy whipping cream, chilled
Chill the metal bowl and beaters in the freezer for 30 minutes. Add the cold whipping cream and with a hand held mixer whip until stiff peaks form. Combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl and stir to combine. Fold the whipped cream into the mascarpone mixture until well blended. Pour the mixture into freezer container and chill until it is almost set, about 2 hours.
Remove from the freezer and swirl in the cooled strawberry jam with a spoon. Return to the freezer until the ice cream is solid, 4 to 5 hours. I let it freeze over night.
Recipe by cookingwithauntjuju.com
I can just taste it now but waiting until strawberries are in season so you get the best flavor!
Fresh is always best especially if you want little pieces of strawberries throughout the ice cream, I used good ole Smuckers jam as I needed to use it and strawberries are not at their peak right now 🙂
Hi Judi, I love mascarpone cheese with strawberry jam, so I know I’d love this one. Sweet condensed milk is a bit tricky to find here, but I’ve used heavy cream and sugar before as a substitute. Do you think that would work for your recipe?
Mascarpone has always been a favorite and I’ve used it a couple of times in ice cream. Oh sure you can use heavy cream and sugar – you just need to reduce the cream and then add sugar. You can do it with whole milk too! 🙂
Everything g about that title drew me in. Well done, Judy! 🍃🍓
I know Gail – who can resist ice cream. I would like to try more versions but my “figure” won’t allow it 🙂
I hear you and definitely understand you. 😜
No churn ice cream is now my favorite. This flavor combination is perfect! 🙂
Thanks Ronit – I guess you can tell I am crazy over no-churn ice cream. So simple and just a few ingredients. Then you can always dress it up with toppings/sauces 🙂
It is indeed! 🙂
It is strawberry season down here in the South and it seems like I am buying fresh strawberries every other day – I just can’t pass them up in the grocery. This looks like a lovely way to include some healthy anti-oxidants in my diet and satisfy my sweet tooth too!
Thanks – our Michigan season has passed but the strawberries are still pretty good. The ice cream base is sweet so I would use a low-sugar recipe. I am trying not to waste food so I used the Smuckers Jam which was too sweet for me. I will make the jam fresh next time I make It 🙂
i love these simple, no-churn ice creams! do you know the Youtuber Emmymade? she makes a wonderful fresh, uncooked strawberry jam which would go very well here 🙂
Thanks Sherry – I did check out her youtube channel. She adds it to a Monte Crisco sandwich? I used to be a big time jam/jelly/preserves maker when there was the demand – I added lavender stems to infuse a little floral flavor. Always canned, never froze any jam. Next time I will make a small batch like Gaby suggested or use a freezer jam like you suggested 🙂
I still haven’t tried no churn! I know I need to. And it’s easy enough!!! Oh, those pictures!
After using an ice cream maker a few times I knew it wasn’t for me. Now, no-churn is me 100 percent. I don’t recommend store-bought jam unless it is low sugar – fresh berries are always the best that you can freeze when they are in season 🙂