No-Churn Strawberry Mascarpone Ice Cream

Here’s a refined recipe for your No-Churn Strawberry Mascarpone Ice Cream, formatted for clarity and ease:

🍓 No-Churn Strawberry Mascarpone Ice Cream

Creamy, fruity, and luxuriously smooth—no ice cream maker needed!

Ingredients

• 500g (2.5 cups) mascarpone cheese, room temperature

• 150g (⅔ cup) sweetened condensed milk *(or substitute with 150ml whole milk + 50g sugar)*

• 100g (¾ cup) fresh strawberries, finely diced

• 1 tsp vanilla extract (optional)

• 1 tbsp lemon juice (to brighten flavors)

Instructions

1. Prep the strawberries:

   • Toss diced strawberries with lemon juice and set aside to macerate for 10 minutes.

2. Whip the base:

   • In a bowl, whisk mascarpone and condensed milk (or milk + sugar) until smooth.

   • Fold in vanilla and macerated strawberries (with juices).

3. Freeze:

   • Transfer to a loaf pan or airtight container.

   • Cover with parchment paper (pressed onto the surface to prevent ice crystals).

   • Freeze 6+ hours or overnight.

4. Serve:

   • Let sit at room temp for 5-10 minutes before scooping.

   • Garnish with fresh strawberries or mint.

🌟 Pro Tips

• Extra creamy: Add ½ cup whipped cream to the mascarpone mix.

• Deeper flavor: Swirl in 2 tbsp strawberry jam before freezing.

• Dairy-free option: Use coconut mascarpone and coconut condensed milk.

Enjoy within 2 weeks for best texture!

Would you like a chocolate-swirl variation or tips to prevent crystallization? 😊