No Churn Strawberry Cheesecake Ice Cream

Instructions

• In a medium saucepan combine the strawberries and water.
• Stir in honey.
• Heat over medium heat until it starts to boil. Reduce to a simmer. Let simmer for 20 minutes.
• Stir in 2 tablespoons powdered sugar.
• Remove from heat and let cool.
• Add cream cheese to a medium bowl and mix with electric mixer until smooth.
• Add in powdered sugar and milk; mix until smooth.
• Spoon cream cheese mixture into a plastic sandwich bag and set aside.
• In a mixing bowl, add heavy cream and vanilla, mix on high with electric mixer until stiff peaks form.
• Add in sweetened condensed milk and whisk until combined to make ice cream base.
• Spoon some of ice cream base into a loaf pan.
• Snip corner of cream cheese bag and drizzle some of cream cheese over ice cream base.
• Add a few dollops of strawberries and sprinkle with some crushed graham crackers.
• Spoon on another layer of ice cream base, continuing to layer until loaf pan is full.
• Finish with cream cheese drizzle, strawberries and graham crackers on top.
• Using a knife, make a figure 8 a few times in ice cream to swirl everything around.
• Freeze for several hours or overnight until frozen.