DESSERTS RECIPES

Strawberry Cheesecake Ice Cream

Summary

Servings 8
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 2 cups Milk
  • 1/2 cup Cream double
  • 2 tsp Vanilla Extract
  • 250 g Cream Cheese
  • 3 Egg Yolk
  • 200 g Shortbread Biscuits
  • 4 cups Strawberries

Nutrition Information

Qty per
119g serve
Qty per
100g
Energy 64.7875kcalcal 54.32673732881kcalcal
Protein 1.68gg 1.4087427159931gg
Fat (total) 1.685gg 1.4129354026478gg
 - saturated 0.6559375gg 0.55002808051887gg
Carbohydrate 11.1175gg 9.3224387768172gg
 - sugars 1.361875gg 1.1419830275852gg
Dietary Fibre 0.1953125gg 0.16377682245083gg
Sodium 204.7375mgmg 171.68003679502mgmg

Nutritional information does not include the following ingredients: Cream , Vanilla Extract, Cream cheese, Egg Yolk, Strawberries

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Just seeing a photo of this Strawberry Cheesecake Ice Cream makes me so happy.

I remember the first time I had a taste of it.. this Strawberry Cheesecake Ice Cream is so bloody delicious!

Of course, this one has cheesecake and ice cream in one phrase and the strawberry just makes it perfect. Together it makes the perfect Christmas dessert!

Method

  1. Heat the milk and heavy cream in a small saucepan until it is almost simmering (small bubbles around the edges) - don't let it boil!!

  2. In another bowl beat the cream cheese, egg yolks and sugar until pale and fluffy.

  3. Very, very gradually and carefully, pour the hot milk into the cheese mixture whilst beating constantly.

  4. When beaten through - pour the mixture through a fine sieve and set aside.

  5. Place a metal bowl on top of a saucepan with boiling water (a double boiler) and transfer the custard mixture (what you made above) along with two cups of chopped up strawberries.

  6. Stir the mixture constantly until it coats the back of a wooden spoon.

  7. Remove the mixture from the heat and stir in the vanilla extract.

  8. Let the mixture cool to room temperature.

  9. Then place the mixture in the fridge overnight.

  10. Transfer to an ice cream machine if you have one until ready - If you don't have a machine re-beat the mixture until aerated and place in the freezer.

  11. When nearly set - repeat the beating and re-freeze.

  12. When the ice-cream is ready, crush the shortbread biscuits and gently fold through the ice cream together with the remaining strawberries.

  13. Freeze until required.

Recipe Hints and Tips:

  • Strawberry Cheesecake Ice Cream is suitable to freeze for up to three months.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar