Strawberry Cheesecake Ice Cream | Rhodes Quality


15 ml (1 Tbsp.) Bisto corn flour
60 ml (4 Tbsp.) water
200 ml Rhodes Quality 100% Strawberry & Banana Fruit Juice Blend
30 ml (2 Tbsp.) Rhodes Quality Strawberry Jam
400g Fresh strawberries, washed, stalk removed, quartered
1 x 250 g tub Plain cream cheese
1 x 385 g can Condensed milk
Juice of 1 lemon
500 ml (2 cups) Cream, thickly whipped


  1. 1. Mix the corn flour and water together to form a smooth paste.
  2. 2. Place the Rhodes Quality 100% Strawberry & Banana Fruit Juice Blend in a medium saucepan.
  3. 3. Add the Rhodes Quality Strawberry Jam and bring to the boil, stirring until the jam dissolves.
  4. 4. Pour the corn flour mix into the strawberry juice and whisk until thickened.
  5. 5. Boil for a few minutes more.
  6. 6. Add the fresh strawberries to the sauce and stir well to mix.
  7. 7. Remove from the heat and leave to cool.
  8. 8. In an electric mixer, beat the cream cheese for a few minutes until softened.
  9. 9. Add the condensed milk and the lemon juice and beat until thick and well mixed.
  10. 10. Fold in the whipped cream.
  11. 11. Fold in the cooled strawberry mixture.
  12. 12. Pour the ice cream into a freezer proof dish, cover well with plastic wrap and freeze overnight.


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