NO-CHURN STRAW­BERRY MASCARPONE ICE CREAM

Canadian Living - - Summer Desserts -

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.

PER SERV­ING

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

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