This home made no-churn Mascarpone Ice Cream is rich, creamy and so easy to make. Swirled with a strawberry sauce, its a new Summer favourite.
INGREDIENTS YOU'LL NEED
1. Wash, hull and quatrer strawberries and toss in sugar. Bake for 20 minutes until juicy
2. Blend strawberries until pureed and scoop into a bowl to cool.
3. Mix condensed milk and mascarpone together in a glass bowl.
4. Add whipped cream, vanilla and salt and whip till soft peaks.
5. Add half the ice cream mixture into a freezer safe bowl. Spoon some strawberry sauce over the top and swirl through.
6. Add remaining mascarpone ice cream over the top. Dollop strawberry sauce and swirl through. Freeze, covered, for 6 hours minimum.
Scoop and serve!