Strawberry Cheesecake Ice Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

ice cream delicious

Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberriesice cream strawberriesIngredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

 

Enjoy and have a great weekend guys!

jess 

 

105 thoughts on “Strawberry Cheesecake Ice Cream {No-Machine}

  1. Jess, this ice cream looks delicious, even if the weather here is not warming, I would like eat this ice cream rigth now ! Yours photos are very nice, I know you didn’t have light enough but they are fantastic !

  2. No churn ice cream for the win! So glad that you decided to share another spectacular frozen treat with us, Miss Jessica! I love the photos, especially the ones of the bright, gem-colored strawberries. I hope to try this soon!

  3. Yum, yum, yum! This is a wonderful recipe. Thanks so much for sharing. Happy Fiesta Friday! 🙂

  4. Hi Jess and can I just say that I hope you have brought enough for to go round?! Strawberry Cheesecake and no-churn – swoon! Thanks for sharing another amazing recipe with us. Happy Fiesta Friday!

  5. Pingback: Fiesta Friday #24 | The Novice Gardener

  6. Sounds delicious and just the sort of thing you would have to pul me away from because I’d want to eat the lot seeing as I’m such a massive strawberry fan =)

  7. I love strawberry cheesecake, it was one of my favorites at Baskin Robbins. Your no churn method makes this just too easy to do! No excuse not to have fresh homemade ice cream in the freezer.

  8. Hey! I found your blog on instagram, I just wanted to say how much I love it! I am going crazy over your food photography and cannot wait to keep up with you!! 🙂 Tash x

  9. The only thing beter than ice-cream is strawberry cheesecake ice-cream!!!!! This version looks soooo good Jess! xx

  10. Looks SO good! I love ice cream and fresh strawberry ice cream… Can’t resist!
    Happy Fiesta Friday 🙂
    p.s. I’m happy to have come across your blog this Fiesta Friday 😀

  11. This looks so delish, I’d love to make it at the weekend but at what point should I add the condensed milk? There’s no mention of it in the method 🙂

  12. I would love this ice cream — strawberries and cheesecake is such a great combination, and no-churn is so easy. The quicker you can make it, the sooner you get ice cream! I love that biscuit crumble, too. 🙂

  13. Gah this sounds amazing! Strawberry cheesecake is such a great flavor! And not to mention it’s just pretty 🙂 I love a good looking ice cream! lol

  14. I am sold on anything that has cream cheese in it, and this look absolutely amazing 🙂 Can’t believe I’ve never made my own ice cream before, I always use the excuse that I don’t have a machine, but I guess I can’t use that excuse anymore…

  15. Although I do have an ice cream maker, I love ice cream recipes that don’t require one! They are so much easier! Strawberry cheesecake is one of my favorite dessert flavors and I can’t wait to make this ice cream!

  16. Holy cow…this looks delicious, Jess! I want this ice cream cone to be laying on my desk right now…melty and all. 🙂

  17. omg, this looks amazing! I told myself I needed to branch out when it comes to ice cream flavors so I recently tried the strawberry cheesecake ice cream (after going years without having it). And, it tasted so good. I’ve been craving since but never made it back to the store. I think I’ll just make this instead. Thanks, Jess!

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