Strawberry Cheesecake Ice Cream…


Please note I use an ice cream maker to start the freezing process on this recipe, however if you do not own one this recipe will still work, just follow the alternative process for making this ice cream.

Also please note we use whole milk in this recipe and other types of milk may have a different outcome and consistency once frozen.


Some recommended items from our kitchen for making our ice creams…

  • Ice cream maker isn’t really a must have but makes it much easier, and its totally affordable.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
  • A little gadget that so many people over look but is worth getting to prevent strawberry wastage is these nifty little hullers, I also use it for taking out the core of a tomato too.

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Strawberry Cheesecake Ice Cream


  • 200ml whole milk – 1 HexA or 6 syns
  • 3 egg yolks
  • 1 teaspoon cornflour – 0.5 syn
  • Few drops strawberry flavouring
  • 2 teaspoons sweetener
  • 4 tablespoons quark
  • 100g strawberries – half HexB or 1.5 syns
  • 2 Sainsburys taste the difference all butter pastry cases – 3 syns
  1. Freeze the strawberries until fully frozen.
  2. In a heavy bottomed saucepan bring the milk slowly to the boil.
  3. In a jug whisk the egg yolks, sweetener, flavouring and cornflour together until pale and fluffy.
  4. Pour in the hot milk whilst whisking as you do. Transfer back to the pan and simmer until thickened and boiling.
  5. Plunge the pan in cold water and allow to cool completely.
  6. In a blender puree the frozen strawberries with the quark until smooth.
  7. Mix the strawberry puree with the milk mixture until combined. Taste to check if needs a little extra sweetener and adjust accordingly.
  8. Loosely stir the pastry cases through the ice cream.
  9. Pour the mixture into your ice cream maker and follow the instructions that come with it. You want the mixture to be the texture of what you would get from an ice cream van. (Either serve now or freeze for a firmer ice cream).
  10. Transfer the ice cream to a freezer safe tub and freeze for up to 3 hours. Use a fork to beat it every hour to prevent any ice crystals forming.
  11. Take out the freezer a few minutes before you wish to serve.

If you do not have an ice cream maker just simply put the ice cream in a freezer proof tub and freeze for up to 7 hours using a fork to beat every hour.

Please note freezer times can vary depending on freezer so you would have to use your own judgement on freeze times, times stated are accurate for our own freezer and should only be used as a guide.