Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream


Servings 8
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 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
Energy 426cal 357cal
Protein 3.17g 2.66g
Fat (total) 5.8g 4.8g
 - saturated 2.72g 2.28g
Carbohydrate 18.7g 15.7g
 - sugars 5.3g 4.5g
Dietary Fibre 1.76g 1.48g
Sodium 212mg 178mg

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!


  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.

Strawberry Cheesecake Ice Cream

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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