Lactose-Free Strawberry Ripple Mascarpone Ice Cream

1. 1

   Place the strawberries, 1/3 cup powdered sugar and lemon juice in a blender and puree until smooth. Set aside 1/4 cup puree for the swirl.

2. 2

   Using a mixer, whip the mascarpone (or whipped cream cheese, if using) with 2 tbsp powdered sugar for 5-6 mins. Stir in the strawberry puree then continue to beat for 2-3 mins. Fold the whipped cream into the mascarpone mixture. Transfer to a suitable container and freeze for 30-40 mins. Swirl in the reserved strawberry puree then freeze for at least 4-6 hours, or overnight if possible. Serve.

* Per serving · 4 servings · Values may vary.

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