Strawberry No-Churn Mascarpone Ice Cream

Instructions

1. Toss strawberries and sugar in a bowl. Let stand for 30 minutes, stirring occasionally.
2. Place berries and juice into a food processor or blender; cover and pulse until almost smooth. Transfer to a large bowl.
3. Beat mascarpone and sweetened condensed milk in another large bowl until combined. Add the cream, vanilla and salt; beat until stiff peaks form. Gently fold into the strawberry puree.
4. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from the freezer 10 minutes before serving.