Everyone needs Strawberry Cheesecake Ice Cream in their lives!!! It is the perfect dessert, it tastes like a cheesecake but is simple to make! And what is more this is a no-churn ice cream recipe! Yup no ice cream machine needed!
I am about to scare you! You might want to sit down!!!! Ready????
I live in a country that doesn’t sell Haagen Dazs!!!!
I know! Right!?!?! How is a girl really meant to live without Haagen Dazs?
Before we moved to Australia, their strawberry cheesecake ice cream made a regular appearance on our Friday nights in. In fact there was a time when Friday nights pretty much meant, Mr 8 (who was then Mr 3) watching ‘In the Night Garden’ and falling asleep, a bottle of wine being opened (well for a while then there was Mr 5 as a bambino and no wine for me!!!) and a feast of french stick, a cooked chicken and a tub of ice cream 😳
Occasionally Pralines and Cream hit the couch with us 😉 but more often it was the creamy, cheesy, strawberry hit of strawberry cheese cake ice cream, (okay that was a bad sentence!!!!) but you get me right!! This is one of those ‘it does exactly what it says on the tin’ – it is ice cream that taste like cheesecake. Right down to the little crunch from the crust. So good. And did I mention the original is not available in Australia!!!! 🙁
Anyway, I have made my own! Now it has been almost 5 years since I have eaten the original so I am not claiming this tastes exactly the same, or that I am about to start a tribute band ice cream company. Although I could call myself Haagen Diaz 😉
p.s love Abba tribute bands 😉 don’t judge me to harshly. I dare anyone to not get a little happier when Dancing Queen starts playing!!! Nothing to do with ice cream, but hey I am in a sharing mood.
Yeah, so whilst I won’t claim this as a copy-cat recipe, I will claim it as a wonderful, rich, delicious and totally smile inducing replacement. What is more it is super simple, no ice cream maker needed, and no taking it out of the freezer every 30 minutes!!!
I decided to leave the crumb out of the mixture and just sprinkle it lovingly over the top. a) because then you can have more or less crumb (choice is good!) b) the crumb doesn’t stay as crunchy if it takes a long freezer bath with the ice cream c) this is really good mixed with milk and made into a thick milkshake, but the crumbs get stuck in the straw!!!
So, although it is getting colder here in WA (I am currently sat in my dressing gown and fluffy socks) I am still sharing ice cream. As I don’t prescribe to the ‘ice cream is only for summer’ train of thought, and also as I know so many of you are welcoming in warmer weather, it would be a crime to withhold this from you all.
I usually freeze this in a tupperware, but for the sake of photos I used my loaf tin. It looks super gorgeous doesn’t it? But I would seriously suggest using a tupperware. As, well, it has a lid, which makes it easier, it is nicer to handle when freezing cold and you can use a metal ice cream scoop without screwing up your face at the horrid noise it makes along the side of the tin. But however you store it, make sure there is a batch of this strawberry cheesecake ice cream in your freezer soon!
Enjoy
x
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Strawberry Cheesecake Ice Cream
Ingredients
- 300 g /10.5oz frozen strawberries (or 350g fresh strawberries)
- 100 g /3.5oz cream cheese (at room temp - you need this soft)
- 50 ml /1/4cup milk
- 500 ml /2 cups whipping cream
- 175 g /6oz icing sugar
- 80 g /3oz digestive/granita biscuits
- pinch of sea salt
Instructions
- Tip the strawberries into the food processor and set aside to soften slightly.
- Place the cream cheese and milk in the bowl of your stand mixer and whisk on low until combined. (a large bowl and handheld electric whisk will do the job just as well)
- Add the whipping cream and mix on a medium speed until you have soft peaks.
- Turn the food processor on and blitz the strawberries until they are in tiny pieces, sort of like course strawberry sand.
- Add the icing sugar and blitiz of high speed until you have a thick sticky mixture.
- Add this to your cream and whisk again. You can either do this for a short time and create a ripple effect or for longer and fully combine it. I like fully combined as everything is creamy then, rather than the icy bite of fruit.
- Tip into a tupperware container, cover and freeze for 3-4 hours until solid.
- To serve, crush the biscuits. Ideally you want to leave some bits a little bigger than others. Think a sandy rubble, most of it is crumb but with a few bigger chunks.
- Add the sea salt.
- Serve the ice cream in big bowls and let everyone sprinkle over their 'crumb'
Barb Finch says
Hi Claire, this looks divine – will have to make it when local strawbs are available as they are so much better than the CA strawbs in the grocery stores that hardly have any flavor! Graham crackers would be a good sub for the digestive biscuits, wouldn’t they?
Claire McEwen says
They would be a great alternative Barb, we can’t get them here in Australia but I think they would work perfectly.
And I know exactly what you mean about strawberries, local strawbs taste of strawberry and have a great texture, rather than land crunchy lumps!
Laura Madsen says
What cup measurement would 6 oz. of icing sugar be?
Claire McEwen says
Hi Laura,
I don’t tend to use cups for my dry ingredients but I did a little trail and it is a firmly packed cup and a 1/4.
Hope that helps
Laura Madsen says
Thank you so much for responding. In Canada and US we usually use cups for dry ingredients unless we are extremely serious bakers.
Claire McEwen says
I must remember this. I am so used to grams and weighing everything that I forget cups! Thank you for coming back to reply 🙂 x
Belle says
Did I ever tell you I got to eat ice cream for my job? I miss that…this looks amazing I’m going to give it a go on the weekend. X
Claire McEwen says
Now that is a job worth having 😉
Hope you love it!!! x
Thalia @ butter and brioche says
i could definitely do with a scoop of this ice cream right now, the weather is calling for it!
Claire McEwen says
It is cooling down here Thalia, but I think ice cream is always the answer 😉
Keith @ How's it Lookin? says
Looks delicious. Spring time means ice cream time, thanks a lot
Claire McEwen says
Thank you!
p.s Every season is a reason for ice cream 😉
Peter Block says
No churn is the way to go. Your ice cream looks delicious.
I love the crumbled biscuits on top.
Claire McEwen says
Thank you Peter
Lisa | Lisa's Lemony Kitchen says
How I miss Haagen-dazs :(.
Will never miss visiting its ice-cream shop whenever we are in KL.
Your version of HD looks amazing too, I like it even more with the ‘No Churn’ that comes with it ;P.
ps~ I love ABBA, love all their songs 😀
Claire McEwen says
Thank you Lisa, I need to get myself to that shop!!!!!!!
Cooking is so much better when I can dance about the kitchen 🙂
Dorothy Dunton says
Hi Claire! Dumb question coming you way! I have trouble converting Australian measures to US, so how much is 50ml of milk? 🙂
Claire McEwen says
Not dumb at all Dorothy!!! I am sorry I missed off the conversions. I have changed the recipe. 50ml is a little under a 1/4 cup.
Dorothy Dunton says
Hi Claire! Thank you so much for the measure conversions! I have found and printed off some easier conversion charts than the ones that I was trying to use. Also went to town today and picked up all the ingredients that I didn’t have so that I can make this!! Then my only problem will be getting some once Gary tastes it! He is an ice cream fiend! PS Happy Mother’s Day! 🙂
Kim @ Three Olives Branch says
That crumb topping looks like the perfect addition! I love change of texture, and this looks so good. Some fresh strawberries on top would be awesome too!
Claire McEwen says
That would be perfect Kim 🙂
Dorothy Dunton says
Hi Claire! I don’t eat a lot of ice cream, but when I do it has to be the good stuff! Like this! My son loves cheesecake with strawberries (as do I) so this is going to become a favorite for both of us! 🙂
Claire McEwen says
Oh I do hope your son loves it.
I know my boys think it is the best treat ever when I make homemade ice cream 🙂
Ronda Eagle says
My daughter loves making homemade ice cream and so this is a must try for us – especially with fresh berries being in season for us right now!
Claire McEwen says
This is amazing with fresh berries! We are heading into Autumn here so I made it with frozen strawberries but fresh are so good!!!
Hope your daughter enjoys it 😀
Lisa | Garlic + Zest says
That is some seriously yummy looking ice cream – If you don’t mind, what kind of lighting did you have for these shots? and what were your camera settings? Absolutely gorgeous! Also, I recently found ice cream containers for sale at a cookware store that are hard plastic, with a pliable lid — they look like quart size Haagen-Dazs containers!
Claire McEwen says
Thank you Lisa 🙂
It was natural light, but I used black board and paper to direct it, also it was pretty late in the day so I had beautiful diffused low autumn light.
I used my 105mm prime lens
ISO 400
f/2.8
Shutter speed 1/10s (with tripod and camera timer)
About a year ago I bought Nicole Branan’s book no affiliate or anything just love it!
Are you on the FBC food photography site? I posted some pics of the set up on there. If not I can email you them. I am no expert!!! But can send you what I did x
P.s I so need ‘mock’ Haagen-Dazs containers!!!!!!
Elizabeth says
Oh my gosh that ice cream looks AMAZING!!!! I need that in my bowl, like right now!
Shihoko Ura says
Why do you need Haagen Dazs when you can make amazing home made ice cream like this with out churning. We are still in warm weather in Brisbane so I am going to make this soon 😀 Thank you for sharing Claire. By the way I love Abba too.