@lulu.rockydevon: 🍓 No‑Churn Strawberry Cheesecake Ice Cream (Double Strawberry Swirl) Ingredients Strawberry Swirl (Doubled) • 2 cups strawberries, fresh or frozen • 4–6 tbsp sugar (adjust to sweetness) • 2 tsp lemon juice Cheesecake Ice Cream Base • 1 can sweetened condensed milk (14 oz) • 2 cups heavy cream, cold • 8 oz cream cheese, softened • 1 tsp vanilla extract • 3–4 graham crackers, crushed (optional but recommended) ─── 🍓 Instructions 1. Make the double strawberry swirl Simmer strawberries, sugar, and lemon juice for 7–10 minutes until thick, glossy, and jammy. Mash lightly, leaving some chunks. Cool completely. 2. Whip the cream Beat heavy cream to soft–medium peaks. 3. Make the cheesecake base Whisk cream cheese until smooth. Add condensed milk + vanilla and whisk until silky. 4. Fold together Gently fold whipped cream into the cheesecake mixture to keep it airy. 5. Layer + swirl In a loaf pan or container: • Add half the cheesecake base • Spoon generous amounts of strawberry swirl • Lightly swirl with a knife • Sprinkle graham crumbs Repeat with remaining mixture. 6. Freeze Freeze 6 hours or overnight until scoopable. 7. Serve Scoop, drizzle extra swirl, add more crumbs, enjoy. ─── 🍓 Notes for Best Texture • The swirl must be fully cooled before layering. • For extra cheesecake tang, add 1–2 tsp lemon juice to the base. • For firmer scoops, freeze overnight. #DessertRecipes #homemadeicecream #EasyRecipe #nochurn #icecreamrecipe

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Friday 16 October 2026 17:19:20 GMT