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Home > Meal Type > Desserts > Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

Updated: Dec 21st 2018 โ€ข Published: May 7th 2016 โ€ข 29 Comments

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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!

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

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?

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

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 ๐Ÿ˜ณ

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

Occasionally Pralines and Cream hit the couch with us ๐Ÿ˜‰ 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!!!! ๐Ÿ™

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

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 ๐Ÿ˜‰

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

p.s love Abba tribute bands ๐Ÿ˜‰ 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!!!

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

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.

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

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!

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts

Enjoy

x


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No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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! | Sprinkles and Sprouts
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5 from 6 votes

Strawberry Cheesecake Ice Cream

No Churn Strawberry Cheesecake ice Cream. Everyone needs this in their lives!!! It is the perfect desert, 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!
Servings: 8 -10
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

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'
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

 

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Filed Under: All Recipes, Desserts

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Comments

  1. Barb Finch says

    May 26th 2016 at 6:00 am

    5 stars
    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?

    Reply
    • Claire McEwen says

      Jun 5th 2016 at 7:49 pm

      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!

      Reply
  2. Laura Madsen says

    May 16th 2016 at 3:48 am

    5 stars
    What cup measurement would 6 oz. of icing sugar be?

    Reply
    • Claire McEwen says

      May 17th 2016 at 12:40 pm

      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

      Reply
      • Laura Madsen says

        May 19th 2016 at 6:35 am

        5 stars
        Thank you so much for responding. In Canada and US we usually use cups for dry ingredients unless we are extremely serious bakers.

        Reply
        • Claire McEwen says

          May 19th 2016 at 1:01 pm

          I must remember this. I am so used to grams and weighing everything that I forget cups! Thank you for coming back to reply ๐Ÿ™‚ x

          Reply
  3. Belle says

    May 13th 2016 at 5:46 am

    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

    Reply
    • Claire McEwen says

      May 13th 2016 at 4:37 pm

      Now that is a job worth having ๐Ÿ˜‰

      Hope you love it!!! x

      Reply
  4. Thalia @ butter and brioche says

    May 8th 2016 at 10:59 am

    i could definitely do with a scoop of this ice cream right now, the weather is calling for it!

    Reply
    • Claire McEwen says

      May 10th 2016 at 11:55 pm

      It is cooling down here Thalia, but I think ice cream is always the answer ๐Ÿ˜‰

      Reply
  5. Keith @ How's it Lookin? says

    May 8th 2016 at 10:33 am

    Looks delicious. Spring time means ice cream time, thanks a lot

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:51 am

      Thank you!

      p.s Every season is a reason for ice cream ๐Ÿ˜‰

      Reply
  6. Peter Block says

    May 8th 2016 at 8:32 am

    No churn is the way to go. Your ice cream looks delicious.
    I love the crumbled biscuits on top.

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:49 am

      Thank you Peter

      Reply
  7. Lisa | Lisa's Lemony Kitchen says

    May 8th 2016 at 7:39 am

    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 ๐Ÿ˜€

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:45 am

      Thank you Lisa, I need to get myself to that shop!!!!!!!

      Cooking is so much better when I can dance about the kitchen ๐Ÿ™‚

      Reply
  8. Dorothy Dunton says

    May 8th 2016 at 2:40 am

    Hi Claire! Dumb question coming you way! I have trouble converting Australian measures to US, so how much is 50ml of milk? ๐Ÿ™‚

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:27 am

      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.

      Reply
      • Dorothy Dunton says

        May 9th 2016 at 3:21 am

        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! ๐Ÿ™‚

        Reply
  9. Kim @ Three Olives Branch says

    May 8th 2016 at 1:13 am

    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!

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:31 am

      That would be perfect Kim ๐Ÿ™‚

      Reply
  10. Dorothy Dunton says

    May 8th 2016 at 12:38 am

    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! ๐Ÿ™‚

    Reply
    • Claire McEwen says

      May 8th 2016 at 10:22 am

      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 ๐Ÿ™‚

      Reply
  11. Ronda Eagle says

    May 7th 2016 at 8:59 pm

    5 stars
    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!

    Reply
    • Claire McEwen says

      May 7th 2016 at 9:05 pm

      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 ๐Ÿ˜€

      Reply
  12. Lisa | Garlic + Zest says

    May 7th 2016 at 8:39 pm

    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!

    Reply
    • Claire McEwen says

      May 7th 2016 at 8:55 pm

      Thank you Lisa ๐Ÿ™‚

      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!!!!!!

      Reply
  13. Elizabeth says

    May 7th 2016 at 6:47 pm

    5 stars
    Oh my gosh that ice cream looks AMAZING!!!! I need that in my bowl, like right now!

    Reply
  14. Shihoko Ura says

    May 7th 2016 at 4:59 pm

    5 stars
    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 ๐Ÿ˜€ Thank you for sharing Claire. By the way I love Abba too.

    Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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