Chop the the strawberries into quarters and remove the tops,
Add the chopped strawberries in to a pan with the caster sugar and heat on a medium heat.
Mash the strawberries with a fork and carry on heating and stir until the sugar has dissolved and the fruit has become saucy.
Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
Refrigerate until needed.
Cheesecake Ice cream
Whisk together the double cream, condensed milk, full fat Philadelphia cream cheese and vanilla bean extract on a medium speed until smooth – can take a couple of minutes. (Use a stand mixer with the whisk attachment or a large bowl with a hand-held whisk)
Spoon 1/3 of the cheesecake ice cream mixture into the bottom of a 2lb loaf tin or similar, and add 2 tbsps of coulis on top.
Marble the coulis and ice cream mixture together with the end of a skewer.
Sprinkle over 1/3 of the roughly chopped digestives, then repeat the previous two steps again twice more!
Cover with a lid or some cling film and freeze for at least 4-5 hours, or over night.
To Serve
Remove from the freezer AT LEAST 30 Minutes before you want to serve it – as its homemade it will be a lot harder than most shop bought ice-creams - you haven't done anything wrong, this is because it hasn't got a load of added preservatives in it!
Serve how you like - add some coulis, cream, berries, sprinkles or whatever you fancy and enjoy!
Notes
If the cream cheese has lots of liquid in the packet, try and get rid of it first as it's a bit manky, and isn't very nice - but don't worry if you can't see it - it'll be fine!
You could swap up the flavours of the sauce you use if you like and make raspberry coulis, blueberry, blackberry etc - any would work well with the cheesecake mixture.
You could even make the coulis slightly more tart by using 200g strawberries and 100g of raspberries with the same amount of sugar. Same applies with the biscuits, any biscuit will do really, but I love digestives!