NO-CHURN STRAWBERRY MASCARPONE ICE CREAM
In small bowl, stir together 1 cup of the strawberries and 2 tbsp of the sugar; set aside.
In blender, purée remaining strawberries with remaining sugar until smooth. Strain through fine-mesh sieve into large bowl, pressing with back of spoon. Discard seeds. Whisk in mascarpone; set aside.
In large bowl, beat whipped cream until soft peaks form, about 3 minutes. Add sweetened condensed milk and beat until combined, about 1 minute. Fold one-third into strawberry mascarpone mixture; fold in remaining whipped cream mixture.
Scrape half of the mixture into a 9 x 9-inch cake pan; swirl in half of the reserved strawberries. Top with remaining strawberry cream mixture; swirl in remaining strawberries. Freeze until mixture is solid and scoopable, 5 hours or up to overnight.
about 227 cal, 4 g pro, 20 g total fat (12 g sat. fat), 23 g carb (1 g dietary fibre, 22 g sugar), 47 mg chol, 53 mg sodium, 154 mg potassium. % RDI: 9% calcium, 1% iron, 15% vit A, 20% vit C, 2% folate.
MAKES 16 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 5½ HOURS