Ingredients
| 1 can | (300 ml) | sweetened condensed milk |
| 1 | (250 g) | block cream cheese |
| 1 tsp | vanilla | |
| 2 cups | heavy cream | |
| 1 cup | chopped fresh strawberries | |
| 1/4 cup | sugar | |
| 1 tsp | cornstarch | |
| 1 cup | crushed graham crackers |
Directions
- Begin by gently cooking down the strawberries, sugar, and cornstarch over low/medium heat. Cook until most of the strawberries have broken down (about 5-10 minutes) and you are left with a syrupy liquid (it will thicken more as it cools).
- Next whisk the cream cheese, sweetened condensed milk, and vanilla in a bowl until combined and few lumps remain.
- Whisk the cream in a separate bowl or stand mixer until medium stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, careful not to deflate the air.
- To a loaf pan build your ice cream layers, alternating between the cream, strawberry compote, and crushed graham crackers until everything is used up. I like to run a knife or toothpick through the layers to get a swirled look.
- Freeze for 6-8 hours or preferably overnight. Let sit out at room temp for 5-10 minutes before scooping and serving. Enjoy!