No-churn strawberry cheesecake ice cream

Reserve 3 strawberries to garnish. Halve the rest and put in a blender with the lemon juice and icing sugar; whizz until almost smooth. In a large bowl, beat the soft cheese with electric beaters at a medium speed until smooth. Add the vanilla with a pinch of fine salt, then gradually add the condensed milk, whisking constantly, until smooth. Add the whipping cream and whisk until soft peaks form – about 5 minutes.

Spoon ½ the ice-cream mixture into a tub. Pour ½ the puréed strawberries on top and gently swirl with a knife to form ribbons. Sprinkle over ½ the biscuits. Pour in the remaining cream mixture, then add the remaining puréed strawberries. Swirl again, then top with the remaining biscuits. Cover and freeze for at least 5 hours.

When ready to serve, leave to stand at room temperature for about 5 minutes to soften slightly. Slice the reserved strawberries and serve with scoops of the ice cream.