You will need
800 g strawberries, washed, hulled and cut into halves lengthways. Reserve some of the best halves for a garnish
½ cup (125 ml) strawberry jam
¼ cup (60 ml) water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
2 cups (500 ml) fresh whipping cream
a few drops of red food colouring
Reserve about 1 cup of the best strawberry halves to garnish. Liquidise the remaining berries until smooth. Add the strawberry jam, water and Cheesecake Mix and wizz it all together to form a smooth mixture.
Whip the cream until firm and fold into the strawberry mixture. Add a few drops of red food colouring if you want to emphasise the strawberry.
Line 1 loaf pan, 34 cm x 6 cm x 7 cm deep and one 28 cm x 11 cm x 7 cm deep, or 2 smaller pans of 28 cm x 11 cm x 7 cm deep, with a double layer of cling film. Pour the ice cream into the pans and freeze overnight or up to two weeks before needed.
Remove from the freezer ½ hour before serving time and leave at room temperature. Decorate with fresh strawberries and serve in slices.