No-Churn Strawberry Mascarpone Ice Cream

About

This ice cream has such a nice tartness from Italian mascarpone cheese and fresh strawberries. The star of this ice cream is the fresh strawberry sauce that is deliciously swirled into the ice cream base before freezing.

Ingredients

1 ¾ cup strawberries
2 tablespoon the ultimate icing sugar replacement by swerve
⅛ teaspoon kosher salt by no name
¼ teaspoon baking aids xanthan gum by bob's red mill
½ teaspoon lemon juice
2 tablespoon water
8 ounce mascarpone italian sweet cream cheese by belgioioso cheeses
½ cup the ultimate icing sugar replacement by swerve
⅛ teaspoon kosher salt by no name
2 cup heavy cream
¼ cup the ultimate icing sugar replacement by swerve
⅛ teaspoon kosher salt by no name
1 ½ teaspoon vanilla extract

Instructions

Combine 2 T Swerve with ¼ teaspoon xanthan gum and a ⅛ teaspoon of kosher salt.
Dice strawberries into a small dice. Place into a small saucepan along with the sweetener mixture, lemon juice and 2 T water.
Cook over medium-heat stirring continuously until the mixture thickens. Allow mixture to cool in the fridge until well chilled. It will continue to thicken as it cools.
Place mascarpone cheese in a medium mixing bowl. With a hand mixer, blend in 1/2 cup Swerve with ⅛ teaspoon of kosher salt. Set in the fridge while preparing the whipped cream.
In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve, ⅛ teaspoon of kosher salt and 1 ½ teaspoons of vanilla extract and continue mixing until stiff peaks form.
Add a big scoop of whipped cream to the mixed mascarpone cheese mixture and fold in to lighten the mixture.
Add the mascarpone/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Then fold in the chilled strawberry sauce very gently and only a few times to create nice swirls of strawberries without overmixing it in. Alternatively, you could scoop the whipped cream mixture into the loaf pan, top with the strawberry sauce and then swirl the sauce in with a butter knife.
Scoop into a parchment lined loaf pan. Freeze for 3-4 hours until cold, but not super hard. Allow to defrost at room temp until soft enough to scoop if it does become too frozen.