Lactose-Free Strawberry Ripple Mascarpone Ice Cream - cooking recipe

Ingredients

1 lb strawberries, hulled
1/3 cup powdered sugar + 2 tbsp
2 tbsp lemon juice
1/2 lb lactose-free mascarpone or whipped cream cheese
3/4 cup lactose-free heavy cream, whipped to stiff peaks

Preparation

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.
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.