Strawberry Cheesecake Ice Cream
No ice cream machine needed, just 5 simple ingredients. This strawberry cheesecake ice cream is rich, creamy, and perfectly scoopable!
Ingredients
- 1 Cup Whipping Cream (At 35%)
- 125 Grams Sweetened Condensed Milk
- ¼ Cup Cream Cheese
- 88 Grams Strawberry Jam (The amount varies per your preference)
- 4-5 Digestive Cookies (The amount varies per your preference)
- ½ tsp Vanilla Extract (Optional)
Instructions
- In a bowl, soften the cream cheese using a spoon or spatula.
- Add the sweetened condensed milk and mix until smooth and no lumps remain. Stir in vanilla extract if using.
- In a separate bowl, whip the cold cream until stiff peaks form. This should take a few minutes. Be careful not to overwhip or the texture will become grainy.
- Add the cream cheese mixture to the whipped cream and whip briefly until fully combined.
- Crush a few digestive cookies into the mixture (I used 4). Add a few spoonfuls of strawberry jam or purée. Mix lightly, don’t fully blend to keep nice swirls.
- Pour into a loaf pan. Top with extra jam and crushed cookies. Swirl gently on top to create a pattern.Freeze for at least 4 hours or until scoopable.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Recipe makes around 500g of ice cream, depending on how much you add strawberry jam and cookies!
- Video filmed using Arkon's Remarkable Creator™ Pro+Plus Mount w/Ring Light (Code Buttercut for $$ off).
Nutrition
Serving: 100gCalories: 356.8kcalCarbohydrates: 26.8gProtein: 4.1gFat: 25.8g
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