No Churn Strawberry Cheesecake Ice Cream

What you need

Ingredients

  • 400g strawberries, quartered
  • 75g sugar
  • 50ml water
  • 1 tsp vanilla essence
  • 125g cream cheese
  • 1 small can condensed milk
  • 1 pint whipping cream
  • 5 digestive biscuits/graham crackers, roughly broken

Strawberry cheesecake is unquestionably one of the most glorious things about summer - fresh, sweet strawberries, slightly sour-sweet cheesecake. Take these flavours along with crunchy biscuits and stick them in an easy to make no churn ice cream and you've got a winner.

Directions

  1. Heat the strawberries, sugar, vanilla and water over a medium heat until the strawberries have softened and you have a syrupy sauce. Don't break them up too much as you want some large chunks of strawberry in the ice cream. Set aside to cool.
  2. Whip the cream cheese until it becomes a little lighter, then whip in the condensed milk. In a separate bowl whip the cream to stiff peaks then fold in the cream cheese/condensed milk mixture. Fold in the broken up biscuits.
  3. Pour into a tin and add dollops of the strawberry sauce, then swirl it into the mixture with a knife. Freeze immediately, preferably overnight.
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