1,5-2 dl ( ¾ or 1 cup) sugar depending on how sweet you want it
150 g cream cheese
1 tbsp vanilla
1/2 tsp salt
Strawberry compote:
150 g strawberries ( frozen or fresh )
1 dl ( 1/2 cup) sugar
1/2 a lemon ( the juice)
Pie crumbs:
25 g soft butter
2 tbsp sugar
1 tsp vanilla
2,5 tbsp flour
Cookies for layering:
5 digestive cookies (crushed)
Directions
Make the ice cream base In a medium pot, combine milk, cream, and sugar. Cook on medium-low heat for about 15 minutes, stirring occasionally, until slightly reduced. Pour the warm mixture over the cream cheese, add vanilla + salt, and whisk until smooth. Cover with plastic wrap (press it directly on the surface to prevent a skin) and refrigerate until completely chilled.
Make the strawberry compote Add strawberries, sugar, and lemon juice to a saucepan. Cook on medium-high heat for 10–12 minutes, stirring often, until the strawberries soften and a syrup forms. Let cool completely in the fridge.
Make the pie crumbs Mix butter, sugar, vanilla, and flour until crumbly. Set aside.
Churn the ice cream Pour the chilled base into your ice cream machine and churn until thick and creamy. In the last minutes of churning, drizzle in a little bit of the strawberry compote for swirl.
Layer it all together In a freezer-safe container, layer: ice cream → strawberry compote → pie crumbs + crushed cookies. Repeat until everything is used. Freeze for at least 30 minutes to firm up.
Serve & enjoy! Scoop big, dramatic scoops and prepare to never buy Ben & Jerry’s again 😌🍓
