Strawberry Cheesecake Ice Cream
This no churn, soft, and creamy strawberry cheesecake ice cream is incredibly easy to make at home and tastes absolutely delicious.
Ingredients
For Strawberry Sauce
- 1.5 cups Strawberries chopped
- 1 tbsp Sugar
For The Ice Cream
- 2 cups Heavy cream 1 pint, chilled
- 1 cup Cream cheese 8 oz, at room temperature
- 1 3/4 cups Condensed milk 14 oz can
- 1 tsp Vanilla extract
- 9 Marie buiscuits crushed
Instructions
- Chill a large mixing bowl and whisk for about 1 hour in the refrigerator.
Making The Sauce
- In a saucepan, mix together strawberries and sugar. Stir the berries after every minute for about 10-12 minutes on low to medium heat. Let the strawberries soften a bit and set them aside to cool down completely.
Making The Ice Cream
- In a medium bowl, transfer the room temperature cream cheese. Using a hand or stand mixer with whisk attachments, whip the cream on low speed for 2 minutes.
- Combine the condensed milk to the cream cheese and whisk them together on low speed until well combined.
- Pour heavy cream into the chilled bowl. Using a hand or stand mixer with the whisk attachments, whip the cream on medium/high speed for 3-4 minutes.
- Turn off the machine, add some vanilla extract into the whipped cream until soft to medium peaks form. At this stage, you will find that your mixture is firmer and better structured than before.
- Gently combine cream cheese mixture little at a time into the whipped cream mix. Mix until it’s well combined. Do not overmix or you will lose the peaks that you have formed.
- Transfer half of the whipped cream mixture into a large plastic airtight container or a loaf pan.
- Pour half of the strawberry sauce over and layer some crushed biscuits. You can mix some of the sauce with whipped cream mix.
- Add another layer of whipped cream and spread it evenly.
- Layer some strawberry sauce and biscuits on the top.
- Using a skewer or back of a spoon, create some swirls all over.
- Cover the container with a clear wrap or tight lid and freeze it for 6-8 hours.
Notes
- Fresh strawberries taste best in this ice cream.
- Cream cheese should be at room temperature for about 1 hour before whisking and no longer than 2 hours. Hours of room temperature exposure is a way to attract harmful bacteria.
- Use a very chilled heavy cream before whipping. Store the heavy cream for 10-12 hours and then in the freezer for 10-15 minutes before whipping it.
- You can keep a tray filled with some ice, place a chilled bowl on the tray, pour the cold heavy cream, and whisk it.
- Use a sealed metal container or into an airtight plastic container to prevent freezer burn.
- To serve the ice cream, let it sit on a countertop for about 5-7 minutes, slightly wet an ice cream scoop, and spoon into the bowls.