mascarpone ice cream in a loaf pan

Creating this mascarpone ice cream recipe

Guys. I’m SO excited about today’s post. Why? Well first, ice cream. Mascarpone ice cream. It’s the creamiest, butteriest ice cream I’ve ever had due to the ingenious way it’s made. But I’m getting ahead of myself. The other reason I’m so excited? Rose & Pink Peppercorn Almonds. 

It all started last year when I was doing marketing for a group of restaurants in Michigan. One of the stores sold a ton of Made In Michigan products, and we’d often have samples in the back for the staff to try things out. One day I walked into the office and three employees were going to town on what looked like candied nuts.

“You’ve gotta try these!” one told me.

I bit into what was a Coconut Lavender Almond and my eyes went wide. I felt like Remi in Ratatouille when he tastes food and hallucinates shapes and colors of all sorts. The combination was on-point, and I wanted more.

Besides taking an entire bag for myself, I decided to look into these delicious nuts a little more. They were made by a company called Lush Gourmet out of Kalamazoo. It was created by a girl named Bisera who, like me, decided to follow her own path and start a company. And all at the ripe age of 21!

scooping out mascarpone ice cream

Bisera started Lush Gourmet back in 2011, and the company has been growing ever since. Lush Gourmet specializes in high-quality candied nuts flavored with innovative spices. Each batch is handcrafted by Bisera herself — an admiring feat. This girl was awesome. Naturally, I followed her on Instagram, got a follow back (woohoo!), and the rest was history.

Fast forward to a few months ago when we decided to do a little collaboration. I was happy to create a recipe using her products, and even more happy to tell the world of my love affair with these nuts. Like, guys I can’t get enough of them. Dark Cocoa Chili Peanuts, Coconut Orange Peel Almonds… yes.

One of my favorite of the Lush Nuts are Bisera’s Rose & Pink Peppercorn Almonds. Real rose petals give the nuts a wonderfully floral quality, which is offset beautifully by spicy pink peppercorns. I decided to let these nuts shine in a mascarpone ice cream. And to make things accessible to all, I made it a no churn ice cream!

That means no ice cream maker required. All you do is whip up some heavy cream, mix in the remaining ingredients, and freeze. It’s almost too easy, because now I want to make ice cream all the time. And I can.

mascarpone ice cream with waffle cones

How to make no churn ice cream

If you’re scratching your head at the thought of no churn ice cream, let me explain. First, you whip heavy whipping cream until soft peaks form (if you have a standing mixer, I suggest using it for this recipe). Then, fold in the mascarpone, sweetened condensed milk, vanilla extract, and salt, and continue to beat until the mixture holds stiff peaks. Stiff peaks are key here, otherwise the no churn ice cream won’t be the right consistency.

Fold in the rose and peppercorn almonds, and then add the salted caramel sauce. Gradually transfer the mascarpone ice cream mixture into a loaf pan and then freeze for at least 12 hours before scooping. See? So easy!

mascarpone ice cream with peppercorn almonds

How to store no churn ice cream

Once this mascarpone ice cream has fully set, lift it out of the loaf pan using the parchment paper and transfer it to a sealed container. This no churn ice cream will keep in the freezer for months, as long as it’s covered. Scoop this homemade ice cream into waffle cones or enjoy it straight from the freezer. Or maybe top it with more crushed almonds and some hot fudge sauce. Okay, now I’m drooling…

scooping mascarpone ice cream from a pan

But back to Lush Nuts. This week I am hosting a GIVEAWAY! One lucky reader will win a Deluxe Mini Peanut & Almond Sampler Pack (A $50 value!). All you have to do is enter in the widget at the bottom of this post. And if you don’t, you’re missing out on the best nuts this baker’s ever had. But no pressure.

Last, because I want to make sure anyone that possibly can try these nuts, if you purchase anything from Lush Gourmet online, you can receive 20% off with the code ‘bromabakery’ at checkout. So everyone’s a winner 🙂

Happy ice cream making, good luck, & may the odds be ever in your favor!

Print

No Churn Mascarpone Ice Cream with Salted Caramel + Rose & Pink Peppercorn Almonds

  • Author: Sarah Fennel
  • Yield: 1 quart ice cream 1x
Scale

Ingredients

For the ice cream base

  • 1 pint heavy whipping cream
  • 8 oz mascarpone
  • 14 oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2 packages Rose & Pink Peppercorn Almonds
  • homemade salted caramel (recipe follows)

For the homemade salted caramel

  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons sea salt

Instructions

Make the homemade salted caramel

  1. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
  2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
  3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
  4. Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

Make the ice cream

  1. Line a large bread pan with parchment paper. Chop the Rose & Pink Peppercorn Almonds into small pieces. Set both aside.
  2. In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the mascarpone, sweetened condensed milk, vanilla extract, and salt, and continue to beat until the mixture holds stiff peaks, about 30 seconds more. Fold in all but 2 tablespoons of the Rose & Pink Peppercorn Almonds.
  3. Spoon about 1/4 cup of the salted caramel over the ice cream. Do NOT fold it in. Carefully scoop half of the ice cream into the bread pan. Pour a few more spoonfuls of salted caramel over the remaining ice cream in the bowl and scoop it into the bread pan.
  4. Sprinkle the ice cream with the remaining nuts, then freeze for at least 12 hours before serving!

Notes

To make a jazzed up cone for your ‘scream, dip your cones in the salted caramel, then sprinkle with more Rose & Pink Peppercorn Almonds!

More ice cream recipes from Broma Bakery:

No Churn Tiramisu Ice Cream

No Churn Coffee Oreo Ice Cream

Fig, Cinnamon, & Coffee Ice Cream

Brown Butter Brownie Ice Cream

Cake Batter Ice Cream

This post has been graciously sponsored by Lush Gourmet. All opinions are my own.

mascarpone ice cream

77 comments

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LOVE this ice cream! I had some of the best mascarpone ice cream in Italy last summer and I’ve been wanting to make my own ever since! Definitely gotta try your recipe – it looks delicious, loving the pink peppercorn almonds! YUM.

Sarah | Broma Bakery
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Thank you Jess! It gives such a great base to the ice cream, I just love it!

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Oh man Sarah, this looks incredible! This flavor combination is insane!!! 🙂

Sarah | Broma Bakery
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Thank you Sam! It was downright delicious!

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Who, what?! Those nuts are kinda blowing my mind right now. Also, I just figured out that cream cheese is an excellent base for ice cream, so I can only imagine that mascarpone is too! Hooray for ice cream season!

Sarah | Broma Bakery
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Hooray for best season ever!! And seriously, they’re DELISH!!

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Oh my! I love everything about this ice cream from the mascarpone to those delicious nuts. Not to mention the no-churn part. Perfect 🙂

Sarah | Broma Bakery
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No churn no problem 🙂

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This is insane! Seriously becoming something I know I would be so addicted to!

Sarah | Broma Bakery
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I can confirm, I am an addict

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These flavor combinations sound killer. So unique! And this ice cream = too easy which makes it totally dangerous! All ice cream, all the time!

Sarah | Broma Bakery
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I know. Really dangerous. But we live dangerously, so… 🙂

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i’ve never eaten a nut that i didn’t like, and i must say that these flavor combinations sound incredible. i wish i was as clever as bisera. 🙂

Sarah | Broma Bakery
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As do I, Grace! Teehee 🙂

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This looks amazing!!

Sarah | Broma Bakery
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Thanks Sophie! Good luck in the giveaway!

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Sounds yummy, even if Raftercopter doesn’t want to let me leave a blog post.

Sarah | Broma Bakery
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Uh oh, well looks like it worked so you’re in the clear 🙂

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Sarah, look at you with the most GORGEOUS ice cream and longest and most awesome post title ever! 😛 and those Rose & Pink Peppercorn Almonds .. OH MY GAWD. . I must try! like now. going to check them out . . and love the name . . Lush. Brilliant.

Sarah | Broma Bakery
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I know. I contempLated shortening it, but HOW COULD I? And thank you! I’m sure Bisera will appreciate it 🙂

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I was waiting for this one! It turned out perfect, Sarah. Love the mascarpone. This is a recipe I need to try!!

Sarah | Broma Bakery
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Yessssss!!! You must. And definitely enter the giveaway!

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This ice cream sounds amazing ! Love mascarpone! And I just checked that website – she has some great products! Thanks for sharing Sarah!

Sarah | Broma Bakery
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Absolutely, Mira. Thanks for checking her out!

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This looks amazing!!! I mean it’s got mascarpone in it and it’s ICE CREAM!!! so.. naturally, it can’t be beat! 😀

Sarah | Broma Bakery
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You know it! Thanks Anne & good luck on the giveaway!

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Haha, I can just imagine you looking like Remi when you tasted the ice cream! Sarah, you don’t know how happy I am to see that this ice cream doesn’t require a machine!!! I have no space in my freezer for that. Totally pinned and will try it on my family this weekend!

Sarah | Broma Bakery
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Oooh yay!! Let me know what you think Lisa!!

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I can’t even. This looks INCREDIBLE!

Sarah | Broma Bakery
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Haha, thanks Ali. I just barely can 😉

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It’s weird because I have a whole pint of heavy whipping cream just sitting in my fridge with nothing to do….

Sarah | Broma Bakery
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So… fate? 🙂

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I could eat a big scoop of that right now and it’s not even lunch time here. Lovely flavor combo..

Sarah | Broma Bakery
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Aww, thanks!! Good luck on the giveaway!

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This just looks heavenly!!!

Sarah | Broma Bakery
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Thank you Alexandra! Good luck on the giveaway!

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What the?? Sarah this ice cream sounds so decadent!! And no ice cream machine? I LOVE the sound of those almonds! And the Coconut Orange Peel Almonds…it’s like I died and went to heaven!!

Sarah | Broma Bakery
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I know. They ARE heavenly. You must try them!!

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This ice cream looks SO good, Sarah. First, I love that you don’t need an ice cream maker – I have yet to purchase one of those. I also love that you used salted caramel – my favoriteeee! And now I’m so intrigued to try these nuts! I love flavored nuts like this, and the fact that they’re handcrafted makes them extra special. Thanks so much for sharing info about the brand and a delicious no-churn recipe!! <3

Sarah | Broma Bakery
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Absolutely, Beeta! So glad you enjoy it all. You’ve GOTTA try the nuts!!

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I live for candied nuts! Nuts and ice cream just so happen to be my two main food groups (: I wish I could just jump through the screen and eat your delicious looking ice cream!

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Woah.. fabulous flavors and those nuts!! The peppercorn almonds sound amazing… not sure I’d have any left for putting in the ice cream after snackin on them! Easy ice cream, yeasss! Sometimes when I don’t plan accordingly, I need a quick recipe and this one is just what I need! Marscapone too! Oh my dear, you read my mind! Thank you for this fabulous opportunity to win! Yay!

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I love homemade ice cream and enjoy trying unusual recipes. I’ve never used Mascarpone, but now I think I need to give it a try. Yours came out so lovely.

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Those nuts look amazing and your ice cream looks delicious. A perfect summer treat!

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Wow what an awesome ice cream flavor! Salted caramel + almonds sounds like a great combo 🙂

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Everything in this no-churn…I am a huge fan of!! The flavor is probably ridiculously awesome and a flavor explosion in my mouth. I need you to FedEx this to me ASAP 😉

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I love unexpected combinations like this! Sounds wonderful!

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This ice cream looks wonderful. I will try it when I get the mascarpone. Thanks for a great give-a -way. I like this Lush Company.

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Can’t wait to make this! Love your collaboration with Lush!

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This picture alone looks good enough to eat, my goodness!!!! I love the sound of those nuts too :p

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My girlfriend refers to me as a ‘Pepper Monkey’ so those almonds sound great to me!

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Terrific giveaway! I can’t wait to try this recipe!!!! Love the different flavored nuts!

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I cannot with this one! I keep saying it, but I need to jump on the no-churn bandwagon! I can’t let wonderful opportunities like this pass me by! Beautiful photos, as always! Thank you for sharing!

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No churn: yes, please! My kitchen is so hot these days that the ice cream maker can’t cope, and I’ve been experimenting with putting it straight in the freezer, and stirring when I remember. Looking forward to trying this recipe, as we love our mascarpone. Thanks for sharing!

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Holy cow! I am SO trying this and stocking up on Lush nuts – I tend to get overstimulated by cool and unexpected flavour combos too, so I’m anxious to get going on this recipe.

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Nice recipe!…will try it:)

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Looks delish!!!!!!!!!!!!!! I’m sure this is fat free!

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I’ve done a lot of no churn ice creams lately, but I haven’t incorporated mascarpone cheese! Whooo-wee – add in those nuts and I’m in heaven!

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This looks so good!

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Creamy, buttery no churn ice cream?! I heart you. A LOT. I want to frame that first picture and look at it all summer! 🙂

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You had me at NO CHURN! I am so making this over the weekend! Pinned!

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that sounds so good, i must try this soon!

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HOLY MOLY! That is all I have to say about this beauty before me 🙂

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This looks incredible!!! 🙂 Thank you for the giveaway!

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Wow, okay. This ice cream looks unbelievably creamy and delicious. I love it!!

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Thank you for the giveaway! The Bisera’s Rose & Pink Peppercorn Almonds sounds really intriguing! I love trying new flavors and foods!

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I have been following your desserts ever since my boyfriend not-so-subtly sent me a link to your Samoa Brownies. This ice cream looks like no exception to the on-going deliciousness!

Sarah | Broma Bakery
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Hi Mallory! So glad you enjoy everything and thank you for your continued support! Good luck in the giveaway!

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I love mascarpone ice scream. And no churn, even better! Yours looks sooooo good, especially with the Lush Nuts! Can’t wait to try this one. Thanks for the awesome give away too.

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Wow those nuts look delish. Thanks for the chance.

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Sure gonna whip some once I get the nuts recmded coz I’m all for frozen noms!

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Hi , I just made this. After beating the cream to a soft peak, I fold in the mascarpone, condence milk and vanilla essence. when I was beating it, the mixture cuddles! It now looks like cuddling cheese? What did I do wrong? all the ingredients are out from the fridge except the vanilla essence.

Sarah | Broma Bakery
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Hi Maggie! That’s a shame to hear! That means that your whipped cream was curdled, meaning it was not good or it was over-beaten. Next time, try folding in the sweetened condensed milk first, then the mascarpone. Doing one at a time will make it so you don’t overwhelm the whipped cream.

Happy baking!

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hi, i would love to make this icecream. Unfortunately, here in belgium, i don’t know where to buy those nuts…Do you have any idea for a replacement? They taste like what? are they crunchy?
I think i’m just trying different nuts tomorrow 😉

Sarah | Broma Bakery
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Hi Melanie! You can use regular almonds 🙂

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