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.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.