Strawberry cheesecake ice cream

A scoop of summer in every bite, this deconstructed strawberry cheesecake is swirled through a vanilla infused ice cream base for a creamy, tangy and sweet dessert rippled with strawberries and crunchy, buttery biscuit chunks. Even better, you don't need an ice cream maker or any fancy equipment and it all comes together in less than 30 minutes.

Total time to make : 30 minutes + chill time

Servings : 16 large scoops

Ingredients

Strawberry compote

200g strawberries (fresh or frozen)

2 tbsp caster sugar

1 lemon, juice of

Cheesecake base

8 digestive biscuits

2 tbsp caster sugar

45g butter

1 tsp salt

Ice cream base

397g tin sweetened condensed milk

480ml double cream

165g full fat cream cheese

1 tsp vanilla extract or paste

Method

1. First, make the strawberry compote. Add the strawberries (fresh or frozen), sugar and lemon juice to a saucepan over a medium heat. Let it come to a gentle boil and then reduce the heat to a simmer for 10 minutes, stirring frequently so the compote doesn't stick to the bottom of the saucepan. After 10 minutes it should have thickened slightly, remove from the heat and set to one side.

2. For the cheesecake base, put the digestive biscuits in a ziplock bag and use a rolling pin to crush the biscuits into rough chunks, they don't need to be super fine crumbs. Melt the butter in a saucepan over a medium heat, then add the crushed biscuits, sugar and salt, stirring everything to mix. Remove from the heat and set to one side.

3. In a mixing bowl, whip the double cream with an electric whisker for a few minutes until stiff peaks form.

4. In a separate mixing bowl, use the same whisk (no need to clean it) to whisk the condensed milk with the cream cheese and vanilla until smooth. Fold the whipped double cream into this mixing bowl, gently and until combined.

5. In a loaf tin (or any freezer safe container), spoon in a layer of the vanilla ice cream base. Dollop in tablespoons of the strawberry compote and then sprinkle over a few tablespoons of the biscuit crumb. Repeat, layering everything togegther until you've added everything in. Cover with cling film and chill in the freezer for at least 6 hours, or ideally overnight.

Nutritional Information

(per large scoop)

324 calories

9g protein, 28g carbs, 24g fat

Good to know:

• To make this gluten free, use GF digestive biscuits.

• You could also use shortbread, ginger or Biscoff biscuits.

• Use other berries or soft fruits for the compote, or use a good quality jam to swirl through.

• Store in an airtight container or wrapped in cling film in the freezer for up to 3 months.