تشيز كيك ايس كريم

Add 1 tsp vanilla to the mixture.

Freeze the mold for 6 hours or overnight.

Decorate the top with sauce and crushed biscuits.

Add alternating layers of biscuits, ice cream, and sauce.

Add the strawberry or blueberry sauce in the middle and swirl with a knife.

Add a layer of ice cream mixture over the biscuits.

Place a layer of crushed biscuits at the bottom of the ice cream mold.

Strain the strawberry-blueberry sauce after cooking.

Cover the ice cream mixture and refrigerate while preparing the sauce.

Fold all ingredients together to form a smooth ice cream mixture.

Cut the strawberries into quarters and place them in a small pot.

Add the cheese–milk mixture to the whipped cream.

Whip the cream until it thickens.

In another bowl, add 2.5 cups whipping cream.

Beat the cream cheese and condensed milk until smooth and creamy.

Add the sweetened condensed milk to the cream cheese.

In a bowl, place the softened cream cheese.

Cook the strawberries and blueberries on the stove for 10 minutes until they become a sauce.

Add 1/2 cup sugar and the juice of half a lemon to both strawberries and blueberries.