No-Churn Strawberry Cheesecake Ice Cream!
Delicious, Creamy and Ridiculously Easy No-Churn Strawberry Cheesecake Ice Cream that the whole family will enjoy!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 ml double cream
- 397 g condensed milk
- 280 g full fat Philadelphia cream cheese
- 1/2 tsp vanilla bean extract
- strawberry coulis ((see below))
- 6 digestive biscuits ((roughly chopped))
- 300 g strawberries
- 100 g caster sugar
Instructions
- 1
Chop the the strawberries into quarters and remove the tops,
- 2
Add the chopped strawberries in to a pan with the caster sugar and heat on a medium heat.
- 3
Mash the strawberries with a fork and carry on heating and stir until the sugar has dissolved and the fruit has become saucy.
- 4
Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
- 5
Refrigerate until needed.
- 6
Whisk together the double cream, condensed milk, full fat Philadelphia cream cheese and vanilla bean extract on a medium speed until smooth – can take a couple of minutes. (Use a stand mixer with the whisk attachment or a large bowl with a hand-held whisk)
- 7
Spoon 1/3 of the cheesecake ice cream mixture into the bottom of a 2lb loaf tin or similar, and add 2 tbsps of coulis on top.
- 8
Marble the coulis and ice cream mixture together with the end of a skewer.
- 9
Sprinkle over 1/3 of the roughly chopped digestives, then repeat the previous two steps again twice more!
- 10
Cover with a lid or some cling film and freeze for at least 4-5 hours, or over night.
- 11
Remove from the freezer AT LEAST 30 Minutes before you want to serve it – as its homemade it will be a lot harder than most shop bought ice-creams - you haven't done anything wrong, this is because it hasn't got a load of added preservatives in it!
- 12
Serve how you like - add some coulis, cream, berries, sprinkles or whatever you fancy and enjoy!