No Churn Strawberry Cheesecake Ice Cream
Serves : 12 servings
Rich, creamy and delicious no churn strawberry cheesecake ice cream jam packed with strawberries, cheesecake and shortcake biscuits!
Ingredients
- 600 ml Double Cream or Heavy Cream
- 400 ml Sweetened Condensed Milk approximately 1 can
- 50 g Icing Sugar or Powdered Sugar
- 200 g Strawberries
- 150 g Cream Cheese full-fat, such as Philadelphia
- 100 g Shortcake Biscuits or Digestive Biscuits
Instructions
- Cut 2/3s of the strawberries into small pieces, removing the tops. Add into a small bowl and sprinkle over 1 teaspoon of icing sugar and stir together. Allow the strawberries to sit for 5 minutes.200 g Strawberries, 50 g Icing Sugar
- Using a fork, mash the strawberries until they are soft and pureed. Alternatively you can use a hand blender to puree the strawberries.
- Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches thick, stiff peaks. Make sure not to over whip the cream, it should still be spreadable. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.600 ml Double Cream
- In a separate bowl, whisk together the condensed milk, the cream cheese and the rest of the icing sugar. Add the mixture to the whipped cream and gently fold everything together.400 ml Sweetened Condensed Milk, 50 g Icing Sugar, 150 g Cream Cheese
- Add the pureed strawberries into the ice cream mixture and fold everything together until well combined and no longer streaky.
- Cut the remaining strawberries into small pieces, removing the tops, and break the shortcake biscuits into small chunks.200 g Strawberries, 100 g Shortcake Biscuits
- Line a loaf tin with baking parchment or use a reusable ice cream tub.
- Pour half the ice cream mixture into the tin and scatter half of the strawberries and shortcake chunks pieces over the top of the ice cream.
- Pour over the remaining ice cream mixture and smooth over with a rubber spatula. Finish by scattering over the remaining strawberries and shortcake chunks. If you have any remaining strawberriy puree, drizzle over the top.
- Cover the ice cream with clingfilm or a lid if using an ice cream tub, and place in the freezer for at least 6 hours or overnight. No stirring necessary!
- When you’re ready to serve, let the ice cream soften slightly for 10-15 minutes before scooping.
Notes
How much ice cream does the recipe make?
The recipe will make approximately 1 litre of ice cream; approximately 12 two-scoop servings. What should I store the ice cream in?
You'll need a container that will hold approximately 1 litre of ice cream - a loaf tin lined with baking parchment and covered with clingfilm works really well or you can use a reusable freezer-proof container. I absolutely love these resuable ice cream tubs - they fit perfectly in the freezer drawer and have silicone lids to prevent ice crystals. How long will the ice cream keep for?
The strawberry cheesecake ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months. Do I need an ice cream machine?
No you really don't that's the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.
The recipe will make approximately 1 litre of ice cream; approximately 12 two-scoop servings. What should I store the ice cream in?
You'll need a container that will hold approximately 1 litre of ice cream - a loaf tin lined with baking parchment and covered with clingfilm works really well or you can use a reusable freezer-proof container. I absolutely love these resuable ice cream tubs - they fit perfectly in the freezer drawer and have silicone lids to prevent ice crystals. How long will the ice cream keep for?
The strawberry cheesecake ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months. Do I need an ice cream machine?
No you really don't that's the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 36gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 137mgPotassium: 257mgFiber: 0.4gSugar: 32gVitamin A: 1032IUVitamin C: 11mgCalcium: 172mgIron: 0.5mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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