Sometime ago, I was into trying a lot of cheesecake recipes. So, I already tried a strawberry cheesecake, which came out awesome! So, I thought of integrating all those amazing cheesecake flavours in an ice cream. This came out to be a super hit recipe 🙂
Also Checkout- Oreo & Mint Ice Cream Recipe
It’s like you have two dessert choices- an ice cream and a cheesecake and you love both. Now, you can’t pick out one. So, I fused both the desserts together into one thing and came out with- Strawberry Cheesecake Ice Cream.
It may sound like a lot of work, but if you’ve been reading my blog for a while or know me, you know I make recipes simple which are easy to replicate. Also, it is super quick to make, the only time it requires is, to let it freeze.
If you try it, do send me a picture as usual.
Ingredients:
- Heavy Whipping Cream- 200ml
- Condensed Milk- 5 tbsp
- Strawberries- 8 to 10
- Granulated Sugar- 1/2 cup
- Water- 1/2 cup
- Plain Biscuits (I used Parle G)- 8 to 10
- Butter- 2 tbsp
- Vanilla Extract- 1/2 tsp
Recipe:
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| Before Freezing |
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| After Freezing |
- Take the non dairy cream and whip it until it reaches soft peaks and then add all the condensed milk and vanilla extract to it.
- Whip the cream and condensed milk mixture for a minute or two or until the cream reaches stiff peaks.
- Then set the cream mixture aside in the refrigerator.
- Take the strawberries and chop them finely.
- Take a pan and add the chopped strawberries, granulated sugar and water. Cover up the pan and let it simmer for ten minutes. Keep stirring the strawberry mixture at regular intervals. Also, let the strawberries cook and soften on low heat until it forms a thick reddish sauce.
- After it forms a strawberry syrup, switch off the heat and let the syrup cool at room temperature.
- Then, take all the biscuits in a mixer and crush them into a fine powder and then add butter to it. (Make sure the butter is soft)
- Take the cream, add all the strawberry syrup to it and with the help of a spatula, fold the cream so as to make a swirl effect.
- Then add the biscuits mixture to it, a little amount at a time and fold the cream. Then add more and fold the cream. Repeat the process until all the biscuit mixture is used up.
- Transfer the ice cream to a freezer safe container and cover it up with a lid. Freeze it for 6 hours or overnight.
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