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No-churn strawberry cheesecake ice cream
Serves6
CourseDessert
Prepare25 mins
Cook-
Total time25 mins
Plusfreezing
235g strawberries
1 tbsp lemon juice
1 tbsp icing sugar
200g soft cheese (such as Philadelphia)
1 tsp vanilla extract
397g condensed milk
425ml whipping cream
60g Lotus Biscoff biscuits, roughly crushed
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.
