Creamy Fast Ice Cream Recipe Easy Layered Delights to Try Today
A quick and easy homemade ice cream recipe featuring creamy layers combined with crunchy and fruity delights, perfect for any occasion and customizable to dietary needs.
- Prep Time: 15 minutes
- Cook Time: 4 hours (freezing time)
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups heavy cream
- 1 cup whole milk (or any dairy-free milk like coconut or almond)
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup mascarpone cheese (can substitute with cream cheese)
- 1 cup cookie crumbs (graham crackers, chocolate chip cookies, or Oreos crushed)
- 3/4 cup chopped nuts (toasted pecans or almonds)
- 1 cup fruit compote or jam (strawberry, raspberry, or blueberry)
- 1/2 cup mini chocolate chips or chunks (optional)
Instructions
- Chill your mixing bowl and beaters in the fridge for about 15 minutes to keep the cream cold and whip fluffier.
- In the chilled bowl, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup sugar. Beat on medium-high speed until soft peaks form, about 3-5 minutes.
- In a separate bowl, whisk 1/2 cup mascarpone cheese with 1 tablespoon vanilla extract until smooth. Gently fold this into your whipped cream mixture using a spatula—do not overmix.
- Prepare layering ingredients: crush cookies, chop nuts, and have fruit compote ready.
- In an 8×8-inch loaf pan, spread a thin layer (about 1/3 of the base). Sprinkle a layer of cookie crumbs, then a spoonful of fruit compote, followed by a sprinkle of nuts and chocolate chips.
- Repeat layers with another 1/3 of the ice cream base and toppings. Finish with the last layer of ice cream, smoothing out the top.
- Cover tightly with plastic wrap or a lid and freeze for at least 4 hours, preferably overnight.
- Before serving, let the ice cream sit at room temperature for 5 minutes for easier scooping.
Notes
[‘Keep mixing bowls and beaters chilled for better whipping results.’, ‘Do not overmix mascarpone into the whipped cream to avoid grainy texture.’, ‘Layer quickly to prevent the base from melting.’, ‘Freeze long enough to avoid icy chunks and ensure creamy texture.’, ‘Substitute mascarpone with cream cheese or full-fat Greek yogurt if needed.’, ‘For dairy-free version, use coconut cream and almond milk, and substitute mascarpone with coconut yogurt.’, ‘Use gluten-free cookies and nut alternatives like pumpkin seeds for allergies.’, ‘Let ice cream soften for 5 minutes before scooping for best texture.’]
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 275
- Sugar: 16
- Sodium: 60
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: ice cream, homemade ice cream, layered ice cream, quick dessert, easy ice cream recipe, creamy ice cream, mascarpone ice cream, no churn ice cream