strawberry cheesecake no-churn ice cream




Prep Time


Cook Time

Two favourite desserts combined — yum!



For the strawberry cheesecake no-churn ice cream

  • 125g cream cheese
  • 395g can condensed milk
  • 500ml cream
  • 1⁄2 cup crushed sweet biscuits


  • 450g fresh or defrosted strawberries — chopped
  • 1⁄4 cup sugar
  • 1 teaspoon vanilla extract
  • Juice of 1⁄2 a lemon


For the strawberry cheesecake no-churn ice cream

  • To make the Strawberry Sauce, combine all the ingredients in a medium saucepan. Simmer, covered, for 6–8 minutes until the sugar dissolves and the strawberries soften. Transfer to a bowl and refrigerate until cool.
  • To make the ice cream, line a 21 x 10cm loaf tin with plastic wrap.
  • Beat the cream cheese until smooth. Add the condensed milk and beat again until smooth.
  • In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Pour half the ice cream mixture into the prepared loaf tin.
  • Drizzle with half the Strawberry Sauce and sprinkle with half the biscuit crumbs.
  • Using a knife or skewer, swirl the sauce and biscuits through the ice cream mixture.
  • Pour the remaining ice cream mixture on top.
  • Add the remaining Strawberry Sauce and biscuit crumbs and swirl again.
  • Freeze overnight before serving.