No-churn strawberry cheesecake ice-cream

Instructions

1. In a small saucepan, whisk together the sugar and cornstarch. Add in the strawberries, lemon juice and water and stir to combine. Bring to a simmer over medium heat and cook, stirring frequently, for 10 minutes or until the strawberries are softened and begin to break down. Set aside and cool fully to room temperature.
2. Place a 20 cm or 23 cm (8 inch or 9 inch) square pan in the freezer while you prepare your ice cream base.
3. In a large bowl, beat the cream cheese until light and fluffy. Add in the sweetened condensed milk, vanilla and salt and beat well to combine. In a separate bowl, whip the cream to stiff peaks.
4. Fold about a cup of the whipped cream into the condensed milk mixture to lighten it up a bit. Add the remaining whipping cream in two batches, gently folding after each addition just until combined. Gently fold in the crumbled cookies, reserving some for garnish, if desired.
5. Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Spoon a about half of the strawberry mixture over top and, using a butter knife, slightly swirl together. Sprinkle with the reserved cookies, press a layer of plastic wrap directly on top, and place in the freezer for at least 6 hours to firm up before serving.
6. When ready to scoop, transfer the ice cream to the fridge for a few minutes to soften. Serve the ice cream topped with some of the remaining jammy strawberries.