Strawberry Cheesecake Ice Cream
User Reviews
5
Strawberry Cheesecake Ice Cream
Description
This ice cream recipe begins by processing strawberries into small pieces to create a fine but textured fruit base. Cream cheese is softened and mixed with milk before folding in whipping cream whipped to soft peaks, providing a rich and smooth body. Powdered sugar sweetens the mixture evenly. The ice cream base can be mixed to either fully incorporate the fruit or leave it swirling for varied texture.
Once blended, the mixture is frozen until firm in a container. For serving, digestive biscuits are crushed to produce a variety of crumb sizes, from fine crumbs to slightly larger pieces. These crumbs provide a crunchy contrast that complements the silky ice cream and fruity strawberry flavor, delivering a homemade take on a classic cheesecake dessert.
Ingredients
- 300 g strawberries or 350g fresh strawberries, frozen, 10.5 oz
- 100 g cream cheese at room temp - you need this soft, 3.5 oz
- 50 ml milk 1/4 cup
- 500 ml whipping cream 2 cups
- 175 g powdered sugar 6 oz, aka icing sugar
- 80 g digestive biscuits 3 oz, or granita biscuits
- sea salt pinch
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'
User Reviews
Overall Rating
5
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