Recipe: Strawberry Cheesecake Ice Cream

November 5, 2014


I came up with this recipe for my man’s birthday. His ultimate ice cream flavour is Häagen Dazs’ strawberry cheesecake ice cream. Since I love food, I thought I would give it a go myself and I hate to toot my own horn but, toot toot. This ice cream was connecting with some serious taste buds. My one problem when coming up with a recipe was my lacking in the ice cream maker department. So, if you too have no ice cream maker then this recipe was made for you.


  • 8 tennis biscuits
  • 3 tbs of butter, melted
  • 400g strawberries (hauled and cut into quarters)
  • 2 tbs of hot water
  • 1/2 a cup of castor sugar
  • The grind of one lemon
  • The juice of one lemon
  • 250g cream cheese
  • 2l vanilla ice cream (the creamier in taste the better)


You are basically making a deconstructed strawberry cheesecake. Once all the elements are completed then they are added together.

Biscuit Base:

  • Set the oven to 180 degrees celsius.
  • In a bowl, crush the biscuits into small pieces.
  • Add the melted butter and mix.
  • Then add this mixture to a cake tin and bake this base for about 5-10 mins in the oven. Let it cool.
  • Once cooled, break the base up into small pieces and set aside.

Strawberry Syrup:

  • Add the water and sugar to a pan on the stove on a medium-high heat.
  • Once the rims of the pan start to form bubbles, add the strawberries.
  • All the mixture to boil for bout 10 minutes.
  • Take off the heat and let it cool.

Adding it All Together:

  • In a large bowl, add the cream cheese and the ice cream. Mix well. If you have an electric mixer, use it!
  • Add the lemon grind and the lemon juice and mix again.
  • Add the biscuit base.
  • Lastly, add the strawberry syrup.
  • Once all is mixed together put the mixture into a container (or back into the ice cream container as I do) and let it freeze over night.


Now, enjoy!

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