• First, place your large bowl, and beaters in the freezer. this will keep the bowl and beaters chilled before making the Main Ice Cream base
• Measure out all your ingredients.

Make the Strawberry Compote

• In a saucepan on medium heat, add the strawberries, sugar and lime juice.
• allow the strawberries to cook, and become soft. Remove from heat. Transfer to a clean bowl and let it cool completely

  This will take about 5 to 8 mins.

  Note: It should be soft mashable, but retain shape.

Make the Graham Cracker Crust

• In a food processor - add the graham crackers or digestive biscuits, sugar. Pulse until it is coarse.

  To this add the melted butter ( adding melted butter is totally optional, it will only make it richer and gives that crust just like a cheesecake)

  Mix well - set aside.

Cream Cheese and Condensed Milk Mix

• In a medium bowl, add the sweetened condensed milk and the cream cheese.
• With an electric beater or hand whisk, whisk until smooth. Keep Aside

  Note: you may use electric beater, with the whisk attachment that you have kept in the freezer.

Make the main Ice Cream Base

• Take out that large bowl from the freezer, add the cold whipping cream
• Whisk on medium speed until you get stiff peaks. This is your base.

Assembling the ice cream

• To the Main base, add in the cream cheese and condensed milk mix. Beat on low speed until well blended
• Fold in the strawberry compote using a spatula

  Note: It will leave a few streaks and thats totally fine.
• Then finally swirl in the graham cracker crust.
• Transfer to an air tight container. Line the top of the icecream with a parchment paper and close the lid.
• Freeze the ice cream for about 6 hours or best recommended over night.
• scoop and serve.