Strawberry Cheesecake Ice Cream
User Reviews
5.0
21 reviews
Excellent
Strawberry Cheesecake Ice Cream
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No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, it tastes like a cheesecake but is simple to make! And what is more this is a no-churn ice cream recipe! Yup no ice cream machine needed!
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Ingredients
- 300 g /10.5oz frozen strawberries (or 350g fresh strawberries)
- 100 g /3.5oz cream cheese (at room temp - you need this soft)
- 50 ml /1/4cup milk
- 500 ml /2 cups whipping cream
- 175 g /6oz icing sugar
- 80 g /3oz digestive/granita biscuits
- Pinch of sea salt
Instructions
- Tip the strawberries into the food processor and set aside to soften slightly.
- Place the cream cheese and milk in the bowl of your stand mixer and whisk on low until combined. (a large bowl and handheld electric whisk will do the job just as well)
- Add the whipping cream and mix on a medium speed until you have soft peaks.
- Turn the food processor on and blitz the strawberries until they are in tiny pieces, sort of like course strawberry sand.
- Add the icing sugar and blitiz of high speed until you have a thick sticky mixture.
- Add this to your cream and whisk again. You can either do this for a short time and create a ripple effect or for longer and fully combine it. I like fully combined as everything is creamy then, rather than the icy bite of fruit.
- Tip into a tupperware container, cover and freeze for 3-4 hours until solid.
- To serve, crush the biscuits. Ideally you want to leave some bits a little bigger than others. Think a sandy rubble, most of it is crumb but with a few bigger chunks.
- Add the sea salt.
- Serve the ice cream in big bowls and let everyone sprinkle over their 'crumb'
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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