Place the bowl and paddle from your ice cream maker in the freezer for at least 24 hours. Add the chopped strawberries to the bowl of a food processor or mini chopper and purée, then set aside.
Add 2 1/2 cups of the heavy cream, butter and Swerve to a saucepan and simmer on low for 25 minutes, stirring often. This is the same process I use to make my Sugar-Free Sweetened Condensed Milk.
Turn the heat off and stir in the mascarpone, remaining heavy cream and vanilla extract. Allow to cool slightly, then whisk in the pureed strawberries and (optionavodka. Cover and chill in the fridge for 1-2 hours or until cold.
Pour into the bowl of your ice cream maker and churn according to the manufacturer’s instructions.
Optional: add in the strawberries during the last 5 minutes of churning. Once it reaches the consistency of soft-serve ice cream, it’s done! Mine took exactly 25 minutes total.
Store in the freezer for a couple of hours to allow to firm up. The vodka helps the ice cream not freeze super rock hard. It will still freeze hard, but a few minutes on the counter before serving will do the trick!
Macros do not include the optional vodka and 1/4 cup strawberries.