Strawberry Cheesecake Ice Cream
5 servings
360 minutes
Strawberry cheesecake ice cream is the embodiment of exquisite flavor, combining the creaminess of cheese and the sweetness of ripe strawberries. This dessert is inspired by the popular American cheesecake that first appeared in New York in the early 20th century. Its refreshing taste is perfect for summer days when you crave something light and airy. The combination of condensed milk, crème fraîche, and vanilla extract creates a velvety base, while strawberry sauce adds a bright fruity tang. The crunchy cookie crumble completes the composition, reminiscent of a traditional cheesecake crust. Served chilled, it pairs wonderfully with fresh berries or a mint leaf. This dessert is a true delight for those who appreciate harmonious flavors!
1
In a deep pot, mix Philadelphia cheese, condensed milk, vanilla extract, and lemon zest. Lightly whip the mixture, cover tightly with a lid, and refrigerate for 2-4 hours.
- Low fat Philadelphia cheese: 200 g
- Condensed milk: 300 g
- Vanilla extract: 1 teaspoon
- Lemon zest: 1 teaspoon
2
Prepare strawberry sauce. Put 100 grams of fresh strawberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice in a blender. Blend. Pour the sauce into a clean container until use.
- Strawberry: 125 g
- Sugar: 0.3 glass
- Lemon juice: 1 tablespoon
3
Gently mash the remaining strawberries with a fork and add them to the strawberry sauce.
- Strawberry: 125 g
4
Place the sand cookies in a clean blender and crush them into crumbs. Transfer to a clean plate until use.
- Shortbread: 50 g
5
After 2-4 hours, take the cheese mass out of the refrigerator, pour it into the ice cream freezer, and churn for 20-40 minutes. Fill the resulting mass into an ice cream container.
6
Fill 0.5 container with ice cream. Randomly distribute strawberry sauce on the surface of the ice cream. Gently stir the ice cream with the back of a wooden spoon, drawing the number 8. Do not mix the ice cream and sauce into a homogeneous mass. The strawberry layer should not completely mix with the ice cream. Sprinkle a layer of crushed cookies on top. Repeat the same with the remaining ingredients, making a second layer of ice cream.
- Shortbread: 50 g
- Strawberry: 125 g
7
Close the container and place it in the freezer for 4 hours before serving or further storage.
8
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the strawberry sauce and cookie crumbs, stir well, and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Shortbread: 50 g
- Strawberry: 125 g