Given the hot hot weather both here in Singapore (it’s normally hot but it’s been ridiculous of late!) and in the UK, what better time than now for an ice cream recipe!
I spotted this recipe in Waitrose Food magazine whilst I was back in the UK in June and knew it would be top of my list to try when I returned home. Given that I don’t own an ice cream maker any no churn ice cream is always enticing, especially a strawberry cheesecake version!
As with most no churn ice creams (see our peanut butter no churn one here), this is a fabulously quick and easy recipe with just a few ingredients and a hand/stand mixer needed. All you need to make it dinner party ready are some extra strawberries and biccies to make it look a little more glamorous.
It’s intensely creamy with wonderful marls of strawberry and pieces of Biscoff biscuit scattered through it. It really does taste like strawberry cheesecake! Enjoy the continuing summer and sunshine all, perhaps with a bowl of ice cream to cool you down?!
No Churn Strawberry Cheesecake Ice Cream
Adapted from Waitrose Food Magazine June 2018
235g frozen or fresh strawberries (defrosted if frozen)
1 tablespoon lemon juice
1 tablespoon icing sugar
200g cream cheese
1 teaspoon vanilla extract
397g can condensed milk
425ml whipping or double cream
60g Lotus Biscoff biscuits, roughly crushed*
A couple of biscoff biscuits per person
200g strawberries, sliced
- Place the strawberries in a blender/nutribullet together with the icing sugar and lemon juice and blitz until almost smooth.
- In a bowl beat the cream with an electric whisk until soft peaks form. Put aside. In a large bowl, whisk the cream cheese and vanilla extract together until smooth. Gradually add the condensed milk, whisking constantly. Continue whisking for about 3 minutes until the mixture looks fluffy and light.
- Using a large spoon, gently fold the whipped cream into the cream cheese mixture until combined. Pour half the mixture into a large freezer-proof tub for which you have a lid. Pour half the strawberry puree on top and gently swirl with a knife to form ribbons in the ice cream mixture. Sprinkle over half the crushed biscuits. Pour over the remaining ice cream mixture and add the remaining puree. Swirl again then top with the remaining biscuits.
- Cover and freeze for at least 7 hours. When ready to serve, stand at room temperature for about 5 minutes to soften slightly then scoop into balls. Scatter over the strawberries and serve with a couple of biscuits each.
*I haven’t tried but I suspect digestive biscuits or shortbread would also work in place of Biscoff biscuits. If you give them a try let me know how you get on!