strawberry cheesecake no-churn ice cream

Method

For the strawberry cheesecake no-churn ice cream

• To make the Strawberry Sauce, combine all the ingredients in a medium saucepan. Simmer, covered, for 6–8 minutes until the sugar dissolves and the strawberries soften. Transfer to a bowl and refrigerate until cool.
• To make the ice cream, line a 21 x 10cm loaf tin with plastic wrap.
• Beat the cream cheese until smooth. Add the condensed milk and beat again until smooth.
• In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• Pour half the ice cream mixture into the prepared loaf tin.
• Drizzle with half the Strawberry Sauce and sprinkle with half the biscuit crumbs.
• Using a knife or skewer, swirl the sauce and biscuits through the ice cream mixture.
• Pour the remaining ice cream mixture on top.
• Add the remaining Strawberry Sauce and biscuit crumbs and swirl again.
• Freeze overnight before serving.