The foundation of this recipe is sweetened condensed milk and heavy cream. You’ll start by whipping the heavy cream until stiff peaks form, then folding it into the sweetened condensed milk mixture and simply folding in the strawberry cheesecake mix-ins. A few other summer time favorite desserts are my No Bake Biscoff Cheesecake Bites, my Chocolate Mousse, and my Fresh Cherry Sorbet.
For the strawberry sauce: fresh strawberries, sugar, cornstarch, and lemon juice. I have only made the strawberry sauce with fresh strawberries, but I imagine the sauce could work well with frozen ones, too! Pro tip: the strawberry sauce can be made 1-3 days in advance. Keep it refrigerated and covered and when ready to make the ice cream, this step will already be done! Sweetened condensed milk: adds a smooth, dense texture. It eliminates the need for additional sugar and helps prevent ice crystals from forming. Heavy cream: it’s important the heavy cream is cold and be sure to choose a high-fat content with about 36-40% milk fat. Flavorings: vanilla extract and salt. Cheesecake: a store-bought cheesecake works well, or if you happen to have any leftover cheesecake, you can of course add that in!
