Waitrose and Partners
No-churn strawberry cheesecake ice cream

No-churn strawberry cheesecake ice cream

4 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves6
  • CourseDessert
  • Prepare25 mins
  • Cook-
  • Total time25 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 235g strawberries
  • 1 tbsp lemon juice
  • 1 tbsp icing sugar
  • 200g soft cheese (such as Philadelphia)
  • 1 tsp vanilla extract
  • 397g condensed milk
  • 425ml whipping cream
  • 60g Lotus Biscoff biscuits, roughly crushed

Method

  1. Reserve 3 strawberries to garnish. Halve the rest and put in a blender with the lemon juice and icing sugar; whizz until almost smooth. In a large bowl, beat the soft cheese with electric beaters at a medium speed until smooth. Add the vanilla with a pinch of fine salt, then gradually add the condensed milk, whisking constantly, until smooth. Add the whipping cream and whisk until soft peaks form – about 5 minutes.

  2. Spoon ½ the ice-cream mixture into a tub. Pour ½ the puréed strawberries on top and gently swirl with a knife to form ribbons. Sprinkle over ½ the biscuits. Pour in the remaining cream mixture, then add the remaining puréed strawberries. Swirl again, then top with the remaining biscuits. Cover and freeze for at least 5 hours.

  3. When ready to serve, leave to stand at room temperature for about 5 minutes to soften slightly. Slice the reserved strawberries and serve with scoops of the ice cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,652kJ/ 637kcals

Fat

44g

Saturated Fat

27g

Carbohydrates

49g

Sugars

45g

Fibre

1.7g

Protein

8.7g

Salt

0.5g

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