Strawberry Cheesecake Ice Cream (No-Churn)

For the strawberry puree

1. Note: the strawberry puree can be made up to 3 days in advance. I like doing this because the flavor intensifies as it sits.
2. Add the strawberries, sugar, and cornstarch to a medium-sized saucepan and toss to combine. Then stir in the lemon juice. Bring to a boil and then turn the heat to medium-low to a simmer, stirring occasionally, until the strawberries are mostly cooked down (they will have some chunks) and the mixture has thickened. This will take ~15-20 minutes.
3. Carefully transfer to a blender and blend until smooth. Allow to cool and then refrigerate while you start on the ice cream.

For the ice cream

1. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Then, in the bowl of a stand mixer fitted with the whisk attachment or a hand mixer, beat the cold heavy cream for ~2 minutes on medium-high speed until stiff peaks form. (Start on a slow speed, then gradually increase the speed higher to prevent splattering). Be careful not to overbeat.
2. Gently fold the whipped heavy cream into the condensed milk mixture with a rubber spatula a few times.
3. Then add ~⅓ cup of the strawberry puree (or more if you want, based on preference!) and then cheesecake cubes, folding until combined. (This part looks pretty with the swirls)
4. Transfer the ice cream to a 9x5-inch loaf pan or freezer-safe container, smoothing the top. Add a few more dollops of the strawberry puree on top and swirl with a knife. Then garnish the top with more cheesecake bites.
5. Freeze for at least 6 hours or overnight. Allow to sit for ~10 minutes before scooping. Enjoy with any leftover strawberry puree!