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.