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£11.31/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,652kJ/ 637kcals |
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Fat | 44g |
Saturated Fat | 27g |
Carbohydrates | 49g |
Sugars | 45g |
Fibre | 1.7g |
Protein | 8.7g |
Salt | 0.5g |
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