No Churn Strawberry Cheesecake Ice Cream

If I were to put my house up for sale the estate agent would no doubt market my kitchen as compact, or bijoux.  That's small to me and you folks.  I could probably swing a kitten in it (note the use of the word probably, I have never attempted to), but think I would struggle with a full grown tabby.  It is a perfectly functional kitchen.  It is my favourite room in the house, filled to bursting with my very favourite things.  I spend so much time in there I like to have my favourite things around me so I can look at them each and every day.  It is full to capacity though. 

My teeny tiny baking supplies press is groaning under the weight of bags of flour and sugar and tubs of sprinkles and bottles of essence.  I always open the door with one hand blocking my face for fear of what missile will explode free from it's designated spot at the prospect of freedom from the squashed confines within.  With space being so limited I also have to show great restraint when it comes to my lust for new and sparkly kitchen machines and gadgets.  I have a food processor, a blender and a hand held electric whisk and for now I shall have to be content with my lot because there is no more room at the inn.  My longing for an ice cream maker will have to remain just that.  But that doesn't mean I can't enjoy home made ice cream.  Not since I discovered a no churn ice cream that only requires enough shelf and freezer space for a loaf tin.  Result.

Here is my version of Strawberry Ceesecake Ice Cream.  I have tried another flavour and will post more as I try them out.  I hope you enjoy this one.

Strawberry Cheesecake Ice Cream

1 tin of Condensed Milk
600ml Double Cream
1tsp Vanilla Extract
8oz of Cream Cheese
300g of Strawberries, washed, hulled and quartered
2tbsp fresh Lemon Juice

1.  Place the strawberries in a food processor and blitz until you have a smooth puree.

2.  Place all of the ingredients(including the pureed strawberries) into a large bowl and beat with an electric whisk until thick and quite stiff.

3.  Transfer the mixture into a loaf tin, cover with cling film and freeze until required.
4.  Allow to soften slightly before serving.