Step 1: Make the Roasted Strawberry Sauce

1. Preheat your oven to 180°C (350°F). Spread the hulled and halved strawberries on a baking tray lined with parchment paper. Sprinkle with sugar and toss lightly.
2. Roast for 20–25 minutes, stirring halfway through, until the strawberries are soft and their juices are thick and sticky.
3. Transfer the roasted strawberries and juices to a blender or food processor and blend until smooth. Add a tablespoon of water if needed to loosen the puree. Chill in the fridge while preparing the ice cream base.

Step 2: Prepare the Mascarpone Ice Cream Base

1. In a large mixing bowl, beat the mascarpone cheese and condensed milk together until smooth and creamy.
2. Add the cold heavy cream, vanilla extract, and salt. Whisk until soft peaks form, ensuring the mixture is light and airy.

Step 3: Assemble and Freeze

1. In a freezer-safe dish, pour half of the mascarpone ice cream mixture as your base layer. Spoon half of the chilled strawberry sauce over it and gently swirl with a spoon to create marbled patterns.
2. Repeat with another layer of ice cream mixture and remaining strawberry sauce, swirling again for a ripple effect.
3. Cover with parchment paper pressed directly onto the surface to prevent ice crystals from forming. Wrap tightly with plastic wrap or use an airtight lid. Freeze for at least 6 hours or overnight.