zoom No-churn strawberry cheesecake ice cream

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    No-churn strawberry cheesecake ice cream

    • Vegetarian
    • Preparation time: 25 minutes, plus freezing
    • Cooking time: 0 minutes
    • Total time: 25 minutes, plus freezing

    Serves: 6


    235g strawberries
    1 tbsp lemon juice
    1 tbsp icing sugar
    200g soft cheese (such as Philadelphia)
    1 tsp vanilla extract
    397g can condensed milk
    425ml whipping cream
    60g Lotus Biscoff biscuits, roughly crushed


    1. 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.

    2. 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.

    3. 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.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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