This no-churn strawberry cheesecake ice cream combines fresh strawberries, cream cheese and crumbled digestive biscuits for the flavours of cheesecake in frozen form. Whipped cream gives the ice cream its light, creamy texture, while the cookie pieces create pockets of buttery crunch.
Best of all, you don’t need an ice cream maker. The mixture is layered in a loaf pan and frozen for at least five hours before serving.
Why You’ll Love This Strawberry Cheesecake Ice Cream
- No ice cream maker required.
- Whipped cream creates the airy texture needed for a creamy frozen dessert without churning.
- It really does taste like strawberry cheesecake.
- Cream cheese provides the tangy cheesecake flavour, fresh strawberries add fruitiness and crumbled digestive biscuits stand in for the crust.
- It takes just one pan.
- Layer the ice cream mixture and cookie crumbs in a loaf pan, then freeze for at least five hours.
No-Churn Strawberry Cheesecake Ice Cream
This easy no-churn strawberry cheesecake ice cream combines fresh strawberries, cream cheese and crumbled cookies in a creamy homemade frozen dessert.
Ingredients
- 1 ¼ cups 35% cream
- ¾ cup cream cheese at room temperature
- 3 egg yolks
- ⅔ cup + ¼ cup granulated sugar
- 1 tsp vanilla
- pinch salt
- ½ cup strawberries washed and sliced
- 9 digestive biscuits crumbled
Instructions
- In bowl, using electric mixer, beat cream until peaks form. In another bowl, beat cream cheese, egg yolks, sugar, vanilla and salt until smooth. Fold in whipped cream and strawberries.
- In loaf pan, layer ice cream mixture with cookies. Cover with plastic wrap and freeze for at least 5 hours.
Notes
Store the ice cream tightly covered in the freezer for up to 2 weeks. Press a piece of parchment paper or plastic wrap directly against the surface to help prevent ice crystals from forming.
For the best food safety, use fresh or pasteurized eggs, as the yolks in this recipe are not cooked.
