This Strawberry Cheesecake Ice Cream is a no-churn recipe. It is packed full of strawberry cheesecake, fresh strawberries, strawberry coulis as well as biscuit crumbs.
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Strawberry Cheesecake Ice Cream
Homemade no-churn ice cream is so quick and easy to make. The base of the recipe is condensed milk and double cream. That is it. Two ingredients to make such a delicious treat.
This Strawberry Cheesecake Ice Cream does have a few more elements to it, including a homemade strawberry coulis and the cheesecake layers.
I decided to layer this ice cream up. So we have a vanilla ice cream layer, strawberry cheesecake layer, strawberry coulis, crushed biscuits and fresh fruit all layered up to make this epic dessert.
No-Churn Recipe
The beauty of this Strawberry Cheesecake Ice Cream recipe is that it is a no-churn recipe. Meaning you don’t need an ice cream making to make it.
All you need to do is pop it into the freezer and leave it until it is completely frozen solid.
It is also super creamy as the main ingredients are double cream and condensed milk and in my opinion, it is so much nicer than a shop-bought ice cream.
Related Recipes
Strawberry Coulis
I decided to make my own homemade coulis, but you can use a shop-bought one if you prefer.
The coulis is super easy to make and you only need two ingredients. Strawberries and icing sugar.
Making coulis is similar to making jam but you don’t use jam sugar. The icing sugar helps to sweeten the strawberries and you cook the strawberries until they start to collapse on themselves.
You do need to sieve the coulis to ensure it is smooth however once it is ready.
Strawberry Cheesecake
I make the cheesecake layer by beating the soft cheese until it started to thicken and added 3 tbsp of coulis. Adding the strawberry coulis to the soft cheese gives it such a lovely pink colour.
For the soft cheese you can use a branded one like Philidelphia but a supermarket’s own brand one will also work perfectly.
Ice Cream
As I said above for the ice cream you only need two main ingredients, double cream and condensed milk. It makes the creamiest ice cream ever.
It needs to be full-fat condensed milk in this recipe you can’t use a low-fat version. You also can’t use evaporated milk it has to be condensed.
When you whip the condensed milk and double cream together it will start to thicken. It might take around 5 minutes or so but stick with it, it will thicken. It should resemble whipped double cream.
Ice Cream Container
This recipe makes around 1 litre of ice cream. Enough to fit into a 2lb loaf tin. You can use any freezer-safe container you have as long as it will hold 1 litre of ice cream.
Strawberries and Biscuits
So, I decided to add fresh strawberries to this recipe. I decided to cut them into thin slices, but you could cut them into chunks if you prefer.
All cheesecakes have a biscuit base. So, to this recipe, I added some crushed biscuits. As I would normally use a plain digestive biscuit on a cheesecake base, that is what I used in this recipe.
I just crushed them using my hands, I wanted them to be big enough that as you are eating the ice cream you get a good chunk of biscuit as well. I didn’t want the biscuits to be too small that they just get lost.
Putting it all together
Pour around ¼ of the ice cream into your container and smooth. Add 1/3 of the strawberry cheesecake mixture and smooth again. Drizzle over some strawberry coulis and add in your chopped strawberries and crushed biscuits.
Add another ¼ of your ice cream mixture in and repeat building up your ice cream until you have used all your ingredients.
Alternatives
You could use any kind of fruit for this recipe. You could use raspberries or blueberries instead of strawberries.
Equipment
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Strawberry Cheesecake Ice Cream
Ingredients
For the Strawberry Coulis
- 300 g Strawberries
- 25 g Icing Sugar
For the Strawberry Cheesecake
- 400 g Full-Fat Soft Cheese
- 3-4 tbsp Strawberry Coulis
For the Ice Cream
- 500 ml Double Cream
- 300 g Condensed Milk
- 1 tsp Vanilla Extract
Decorations
- 100 g Strawberries
- 50 g Digestive Biscuits
Instructions
To Make the Strawberry Coulis
- Wash, hull and quarter the strawberries. Place into a large saucepan with the icing sugar on a low/medium heat.
- Keep an eye on the strawberries it should take around 5-10 minutes for them to collapse.
- Once the strawberries have completely collapsed, put the strawberries into a blender and pulse until completely smooth.
- Pass the coulis through a sieve to ensure it is extra smooth. Leave to one side to cool.
To Make the Strawberry Cheesecake
- Add the soft cheese to a large bowl with the strawberry coulis and beat until it starts to thicken. Leave to one side.
Extras
- Cut the strawberries into thin slices and leave to one side.
- Crush the digestive biscuits and leave to one side.
To Make the Ice Cream
- Add the double cream and condensed milk to a large bowl and whisk on a medium speed until it is thick.
- Add 1/4 of the ice cream mixture to your container and smooth. Add over 1/3 of your strawberry cheesecake mixture and smooth.
- To your strawberry cheesecake mixture drizle over around 1/4 of your strawberry coulis and using a skewer swirl it into the cheeseckake mixture.
- Add 1//4 of the crushed biscuits and chopped strawberries on top.
- Repeat until you have used up all your ingredients.
- Wrap the tin in clingfilm or pop the lid onto the container and put it into the freezer for 4-5 hours or until completely set.
Notes
- This Strawberry Cheesecake Ice Cream will last up to 3 months in the freezer.
