No-churn strawberry cheesecake ice cream
Waitrose and Partners

No-churn strawberry cheesecake ice cream

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare25 mins
  • Cook-
  • Total time25 mins
  • Plusfreezing

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  • 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


  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.


Typical values per serving when made using specific products in recipe


2,652kJ/ 637kcals



Saturated Fat












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