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!
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Strawberry Cheesecake Ice Cream
- 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
- 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'