Prepare the Pan

Place your pan in the freezer to chill while you prepare the ingredients. Let the cream cheese and butter come to room temperature for easy mixing without a mixer.

Make the Biscuit Base

Place the biscuits and softened butter in a food-safe bag.

Gently crush with your hands until the biscuits break into small chunks (not fine crumbs). Mix well with the butter.

Scatter the mixture evenly into the cold pan without pressing it down — this gives the ice cream a more rustic texture.

Reserve a few spoonfuls of the mixture for topping and serving later.

Return the pan with the biscuit base to the freezer.

Prepare the Strawberry Sauce

Wash and hull the strawberries. Keep them whole if small, or cut into quarters if large.

In a small saucepan, combine the sugar, cornstarch, lime juice and zest, and water. Add the strawberries.

Simmer over low heat for 5–6 minutes, stirring regularly, until the sauce thickens slightly. It should resemble a runny jam with a rich red color.

Transfer to a bowl and allow to cool to room temperature.

Make the Ice Cream Base

In a large bowl, stir the cream cheese (along with any whey from the packaging) until smooth and fluffy using a spatula.

Add the sweetened condensed milk, lime zest, and juice. Fold gently until well combined.

In a separate bowl, beat the chilled heavy cream with a hand mixer on high speed for about 2 minutes until soft peaks form.

Fold the whipped cream into the cheesecake mixture gently to keep the mixture airy.

Assemble and Freeze

Remove the pan from the freezer and pour in the ice cream mixture over the biscuit base.

Sprinkle the reserved biscuit crumbs on top.

Spoon strawberry sauce over the surface. Reserve some for serving.

Use a knife to gently swirl the sauce into the cream to create a marbled effect.

Freeze for at least 3 hours or until firm.

Serve

Scoop the ice cream into cones for kids or bowls for adults. Drizzle with extra strawberry sauce and top with more biscuit crumble