No Churn Mascarpone Ice Cream with Salted Caramel & Almonds

This no churn ice cream recipe is a classic and always worth trying. It’s full of flavors that are sure to please even the most demanding taste buds!

No churn ice cream with mascarpone is a delicious, creamy treat. It’s easy to make and requires no churning. You will need to use a stand mixer or food processor for this recipe. Read more in detail here: no churn ice cream with mascarpone.

The process of making mascarpone ice cream

Guys. I’m really looking forward to today’s post. Why? First and foremost, ice cream. Ice cream with mascarpone. Because of the creative manner it’s created, it’s the creamiest, butteriest ice cream I’ve ever eaten. I’m getting ahead of myself, however. Another reason I’m ecstatic? Almonds with rose and pink peppercorns. 

It all began last year, when I was working as a marketer for a collection of Michigan eateries. One of the shops carried a lot of Made in Michigan merchandise, and we’d have samples in the back for the employees to test out. When I arrived at work one day, three colleagues were devouring what seemed to be candied nuts.

“You have to try these!” said one.

My eyes widened as I bit into a Coconut Lavender Almond. I felt like Remi from Ratatouille, who has hallucinations of various forms and colors when he eats. I was enthralled by the combo and wished for more.

Aside from grabbing the full bag for myself, I decided to learn more about these delectable nuts. They were created by a Kalamazoo-based firm named Lush Gourmet. It was founded by Bisera, a young woman who, like me, opted to forge her own path and establish a business. And all of this at the tender age of 21!

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Bisera founded Lush Gourmet in 2011, and the firm has grown steadily since then. Lush Gourmet is known for its high-quality candied nuts that are seasoned with unique spices. Bisera handcrafts each batch, which is an impressive effort. This gal was incredible. Naturally, I followed her on Instagram, received a response (woohoo! ), and the rest is history.

Let’s fast forward to a few months ago, when we agreed to collaborate on a project. I was delighted to make a dish utilizing her goods, and even more delighted to share my passion for nuts with the rest of the world. Guys, I can’t seem to get enough of them. Yes, there are Dark Cocoa Chili Peanuts and Coconut Orange Peel Almonds.

Bisera’s Rose & Pink Peppercorn Almonds are one of my favorite Lush Nuts. Rose petals provide a lovely flowery note to the nuts, which is delightfully balanced with fiery pink peppercorns. In a mascarpone ice cream, I chose to let these nuts shine. I also made it a no-churn ice cream to make it more accessible to everyone!

This eliminates the need for an ice cream machine. All you have to do is beat up some heavy cream, combine the other ingredients, and place the mixture in the freezer. It’s almost too simple, since I’m craving ice cream all the time now. I am capable of doing so.

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How to create ice cream without churning

Let me explain why you’re scratching your brain at the prospect of no-churn ice cream. Heavy whipping cream is first whipped until soft peaks emerge (if you have a standing mixer, I suggest using it for this recipe). After that, add in the mascarpone, sweetened condensed milk, vanilla extract, and salt, and beat until firm peaks form. The no-churn ice cream will not be the appropriate consistency until the peaks are stiff.

Add the salted caramel sauce after folding in the rose and peppercorn almonds. Fill a loaf pan halfway with the mascarpone ice cream mixture and freeze for at least 12 hours before scooping. See? So simple!

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How to keep ice cream that doesn’t need to be churned

When the mascarpone ice cream has completely set, use the parchment paper to remove it out of the loaf pan and place it in a tight container. As long as it’s covered, this no-churn ice cream can last months in the freezer. This homemade ice cream may be scooped into waffle cones or eaten straight from the freezer. Alternatively, you may top it with extra crushed almonds and a dollop of hot fudge sauce. Okay, I’m drooling now…

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But let’s go back to Lush Nuts. I’m doing a GIVEAWAY this week! A Deluxe Mini Peanut & Almond Sampler Pack (a $50 value!) will be given away to one lucky reader. To participate, just fill out the widget at the bottom of this post. You’re losing out on the greatest nuts this baker has ever had if you don’t. But don’t put any strain on yourself.

Finally, since I want everyone to be able to experience these nuts, if you order anything from Lush Gourmet online, use the code ‘bromabakery’ at checkout to get 20% off. As a result, everyone is a winner.

Good luck, and may the chances be eternally in your favor while you make ice cream!

Print

Ingredients

To make the ice cream foundation, combine all of the ingredients in a mixing bowl.

  • 1 pint heavy cream (whipped)
  • 8 ounces mascarpone cheese
  • sweetened condensed milk, 14 ounces
  • 1 tbsp extract de vanille
  • a half teaspoon of salt
  • Almonds with Rose & Pink Peppercorns, 2 bundles
  • salted caramel cooked from scratch (recipe follows)

For the salted caramel prepared from scratch

  • 1 pound of sugar
  • 3 tablespoons unsalted butter
  • 1 quart thick cream
  • 1 1/2 tablespoons salt (optional)

Instructions

Make your own salted caramel.

  1. Heat the sugar in a medium saucepan over medium heat for approximately 5 minutes. Stir the sugar with a spatula from time to time to ensure it reaches the bottom of the pan. The sugar will be lumpy at first, but it will quickly melt and develop a brownish tint. Stir occasionally, just enough to keep everything cooking evenly.
  2. The sugar should be completely melted after 5 minutes. Remove from heat as soon as it becomes a dark caramel color and mix in butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly.
  3. Stir the butter and sugar together with your spatula until they are totally melted. This might take up to two minutes.
  4. Pour in the heavy cream and season with salt. Stir everything together with your spatula until it’s all blended. Return to the burner for another 30 seconds, stirring constantly. Remove from the fire and set aside for 15 minutes to cool.

Ice cream should be made.

  1. Using parchment paper, line a large bread pan. The Rose & Pink Peppercorn Almonds should be chopped into tiny bits. Set one aside and the other aside.
  2. Whip the heavy cream until soft peaks form in a mixing basin. Fold in the mascarpone, sweetened condensed milk, vanilla extract, and salt, and beat for another 30 seconds or until firm peaks form. All except 2 tablespoons of the Rose & Pink Peppercorn Almonds should be folded in.
  3. Using roughly 1/4 cup of salted caramel, drizzle it over the ice cream. It is not to be folded in. Scoop half of the ice cream into the bread pan with care. Scoop the remaining ice cream into the bread pan after adding a few more spoonfuls of salted caramel to the bowl.
  4. Sprinkle the remaining nuts over the ice cream and freeze for at least 12 hours before serving!

Notes

Dip your cones in the salted caramel, then top with additional Rose & Pink Peppercorn Almonds to create a funky cone for your’scream!

More ice cream recipes may be found at:

Tiramisu Ice Cream with No Churn

Coffee Oreo Ice Cream with No Churn

Ice cream with figs, cinnamon, and coffee

Ice Cream with Brown Butter Brownies

Ice Cream with Cake Batter

Lush Gourmet has generously sponsored this content. All of my thoughts are my own.

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Mascarpone is a type of cream cheese that can be found in the grocery store. It is used to make ice cream and other desserts creamy. Reference: where is mascarpone in the grocery store.

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