Cheesecake Ice Cream Cake

1. Take ice cream out of the freezer and leave out to defrost. Make graham cracker crumbles by pulsing your graham crackers in a food processor till a fine sand. Mix with sugar and butter till crumbly.

2. Press crumbles into the bottom of a spring pan and halfway up the wall sides. Once ice cream is softened, transfer to a bowl and, with a spoon, stir till creamy. Then take your softened store bought cheesecake and crumble using your hand. Try to avoid the using the crust of the cheesecake. Mix into the soupy ice cream till well combined.

3. Pour ice cream into spring pan over the graham cracker crust. Gently spread evenly with a spoon. Return to the freezer to set.

4. Meanwhile, for the topping, cut up strawberries and in a saucepan combine with sugar, lemon juice and berries. Heat for 3 -5 minutes till juices run from fruit and strawberries and berries are soft and mushy. Pour into a bowl and refrigerate till cake is ready to be served.

5. Once cake is ready to be served, defrost for a few minutes. Remove sides of spring pan and pour fruit compote over top. Cut with a knife that’s been run under hot water for easy slicing. Enjoy!