Strawberry Cheesecake Ice Cream (vegan)
Strawberry cheesecake ice cream - this easy vegan ice cream consists of a creamy vanilla cheesecake ice cream base swirled with strawberry sauce and biscuit pieces.
Servings 1 litre
Equipment
- ice cream maker
Ingredients
Cheesecake Ice Cream:
- 250 g (1 cup) vegan cream cheese (full fat)
- 250 ml (1 cup) vegan double cream (I use Elmlea)
- 250 ml (1 cup) unsweetened non-dairy milk (I use soya)
- 160 g (¾ cup) caster or granulated sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon vanilla extract
Strawberry Sauce:
- 250 g (9 oz) fresh strawberries
- 25 g (2 Tablespoons) caster or granulated sugar
- 1 teaspoon lemon juice or balsamic vinegar
- 1 Tablespoon cornflour (cornstarch)
- 1 Tablespoon cold water
Mix-In:
- 6 (approx 100g) Digestive biscuits (or other biscuit/cookie of your choosing) broken into pieces
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer long enough to be fully frozen, ideally 24 hours.
- Place the cream cheese, cream, milk, sugar, lemon juice and vanilla in a blender and blend until smooth. Refrigerate until cold.250 g (1 cup) vegan cream cheese (full fat), 250 ml (1 cup) vegan double cream (I use Elmlea), 250 ml (1 cup) unsweetened non-dairy milk (I use soya), 160 g (¾ cup) caster or granulated sugar, 2 Tablespoons lemon juice, 1 Tablespoon vanilla extract
- Hull and roughly chop the strawberries and place them in a pan with the sugar and lemon juice or balsamic vinegar. Cook until the fruit is soft and is breaking down; smush any larger pieces against the side of the pan with the back of a wooden spoon.250 g (9 oz) fresh strawberries, 25 g (2 Tablespoons) caster or granulated sugar, 1 teaspoon lemon juice or balsamic vinegar
- Mix the cornflour and cold water together then stir it into the strawberry mixture. Heat while stirring until it comes to the boil and thickens. Transfer to a container and refrigerate until cold.1 Tablespoon cornflour (cornstarch), 1 Tablespoon cold water
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Add the broken biscuit pieces in the last couple of minutes of churning.6 (approx 100g) Digestive biscuits (or other biscuit/cookie of your choosing)
- Spoon some of the strawberry sauce over the base of your ice cream container, scoop the ice cream on top, dollop over the rest of the strawberry sauce then gently swirl together with a knife.
- Freeze for about 4 hours until firm. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.
Notes
- See post above for tips, details and step-by-step photos.
- I recommend placing the container that you are going to put the ice cream in in the freezer to chill while the ice cream is churning. This will help stop the ice cream from getting too melty while you transfer it to the container.
- For an even richer, creamier ice cream, swap some or all of the milk for more double cream.
- If you prefer a smooth strawberry sauce, puree it before adding the cornflour.