Strawberry Cheesecake Ice Cream
220Min
6Servings
385Cal
MediumLevel
VegetarianGluten freeKid friendly
#ice cream#strawberry#cheesecake#summer dessert#frozen treat
Equipment
knife
cutting board
pot
stove
bowl
whisk
Ingredients
Ice Cream Base
strawberries (fresh, hulled)
400 g
cream cheese (softened)
200 g
heavy cream (cold)
300 ml
whole milk (cold)
200 ml
granulated sugar
150 g
vanilla extract
10 ml
Cheesecake Swirl
cream cheese (softened)
100 g
granulated sugar
50 g
lemon juice
15 ml
Instructions
1
Prepare strawberries
Hull and chop the strawberries, then cook them down with some sugar to concentrate the flavor.
10 minMedium heattimer 8 min
Cook until strawberries are soft and syrupy to intensify flavor
2
Make cheesecake swirl mixture
Beat cream cheese with sugar and lemon juice until smooth for the cheesecake ribbons.
5 min
Ensure cream cheese is softened for smooth texture
3
Prepare ice cream base
Mix cream cheese, cream, milk, sugar, and vanilla until completely smooth.
5 min
4
Churn and freeze
Churn the ice cream base in an ice cream maker, then layer with strawberry compote and cheesecake swirl before freezing.
200 mintimer 180 min
Layer ingredients in container for beautiful swirls throughout
Original recipe
Storage
Freezer: 14 days
Reheat: Let soften at room temperature for 5-10 minutes before serving
Store in airtight container to prevent freezer burn
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.