No-churn Strawberry Cheesecake ice cream
Serves 6 to 8
By Diana Gale from www.thedomesticgoddesswannabe.com
200g strawberries (fresh or frozen), hulled and cut into smaller pieces
30g castor sugar
2 tbsp freshly squeezed lemon juice
225g cream cheese, at room temperature
480ml heavy cream
200ml condensed milk
2 tsp vanilla extract
1 Place strawberries, castor sugar and lemon juice in a saucepan. Cook over medium heat until strawberries have broken down and juices are released. Let mixture simmer until it slightly thickens. Set aside to cool completely before using.
2 Whisk cream cheese in a mixing bowl until smooth. Add heavy cream, condensed milk and vanilla extract. Continue whisking until stiff peaks.
3 Transfer half of cream mixture into a 22.5cm by 12.5cm loaf pan. Spoon half of strawberry mixture onto cream. Repeat with remaining cream and strawberry mixture.
4 Using an offset spatula, make swirls in ice cream.
5 Cover pan with cling wrap and place in refrigerator for at least 4 hours or overnight for best results.
6 Scoop and serve.