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Strawberry Cheesecake Ice Cream

A creamy no churn ice cream filled with all the flavors of a strawberry cheesecake from the biscuit base to a simple fresh strawberry compote and of course cream cheese. This ice cream is a no fuss recipe that comes together with basic equipment making for a delicious dessert at home.
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Prep Time 20 minutes
Freeze Time 12 hours
Course Brunch, Dessert, Ice Cream, Sweet tooth
Servings 6 People

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Small sauce pot
  • Electric beater or whisk
  • Spatula
  • Cake tin (8inch round)
  • Baking paper

Ingredients
  

Ice cream Base

  • 500 ml Whipping cream
  • 280 gm Cream cheese
  • 200 gm Condensed milk
  • 2 tsp Vanilla extract

Strawberry Compote Base

  • 250 gm Strawberries fresh
  • 1 tbsp Lemon juice
  • 1 tbsp Light brown sugar

Biscuit Base

  • 10 pcs Biscuits
  • 10 gm Butter melted
  • 40 gm Pecans toasted
  • Pinch of salt

To Serve

  • Waffle cones
  • Fresh strawberries
  • Toasted pecans

Instructions
 

To make the Strawberry Compote Base -

  • Add all the ingredients into a small sauce pot.
  • Leave to macerate for 5 mins.
  • Place on high heat and bring to a boil.
  • Once bubbling and a lot of juice has released, reduce the heat and simmer for 10 mins until thick.
  • Leave to cool before using.

To make the Biscuit Base -

  • Add the biscuits in a bowl and crush with your hands, make sure some pieces are chunky and some are dust.
  • Add the pecans, salt and melted butter. Stir until everything is coated in the butter. Set aside.

To make the Cream Cheese Ice Cream Base -

  • Mix the cream cheese with the condensed milk until smooth and set aside.
  • Whip the cream with the vanilla until sift peaks.
  • Add the cream cheese mixture into he whipping cream in 3 batches to avoid loosing the air from the cream and fold using a spatula

Assembly

  • Add 1 tbsp of the compote base and 1 tbsp of the biscuit base into the cream cheese ice cream base and fold together.
  • Pour half the mixture into a baking paper lined 8inch round cake tin.
  • Add half the compote mixture and biscuit mixture in the cake tin.
  • Pour over the remaining ice cream mixture and drizzle the top with the remaining compote base and sprinkle over the biscuit base crumbs.
  • Cover with cling film, baking paper, aluminium foil and freeze for 12 hours minimum.

Notes

  • Do not over beat the whipping cream. A stiff peak is when you lift the beater from the bowl and the cream holds a pointed peak shape.
  • Do not over cook the strawberries in the compote, I like keeping them chunky.
  • Do not over mix the different components as you want to keep ripple effect or swirl in the mixture.