No-churn strawberry cheesecake ice-cream

No ice-cream maker? Don't worry – no-churn ice-cream is so easy. And this version is cheesecake meets jam meets cookie crumbs!

Credit: Mary Makes It Easy

• makes

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ½ cup (100 g) sugar
• 3 tsp corn flour (cornstarch)
• 3 cups (about 450 g) strawberries, halved or quartered
• ½ lemon, juiced
• 2 tbsp + 1 tsp (45 ml) water
• 1 pkg (250 g) cream cheese, room temperature
• 1 can (300 ml) sweetened condensed milk
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 cups (500 ml) 35% cream
• 8-10 vanilla sandwich biscuits (cookies) or graham crackers, roughly crumbled

Freezing time:  6 hours.

Instructions

1. In a small saucepan, whisk together the sugar and cornstarch. Add in the strawberries, lemon juice and water and stir to combine. Bring to a simmer over medium heat and cook, stirring frequently, for 10 minutes or until the strawberries are softened and begin to break down. Set aside and cool fully to room temperature.
2. Place a 20 cm or 23 cm (8 inch or 9 inch) square pan in the freezer while you prepare your ice cream base.
3. In a large bowl, beat the cream cheese until light and fluffy. Add in the sweetened condensed milk, vanilla and salt and beat well to combine. In a separate bowl, whip the cream to stiff peaks.
4. Fold about a cup of the whipped cream into the condensed milk mixture to lighten it up a bit. Add the remaining whipping cream in two batches, gently folding after each addition just until combined. Gently fold in the crumbled cookies, reserving some for garnish, if desired.
5. Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Spoon a about half of the strawberry mixture over top and, using a butter knife, slightly swirl together. Sprinkle with the reserved cookies, press a layer of plastic wrap directly on top, and place in the freezer for at least 6 hours to firm up before serving.
6. When ready to scoop, transfer the ice cream to the fridge for a few minutes to soften. Serve the ice cream topped with some of the remaining jammy strawberries.

Note

• Feel free to replace the strawberries swirled into the ice cream base with about ½ cup of prepared strawberry jam.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.