Monday, 10 March 2014

Strawberry Cheesecake Ice Cream (No churn)

It's Ice Cream day. 

I Love ice cream. I love sweet stuffs. 

I love everything.

But my favourite in my list will still be nuts. 

I'm trying out the best recipes everytime. Hoping to bring the best out of it. 

You know when sometimes you just feel so lazy and you just wish to eat something sweet but save the hassle to clean and wash up? 

This ice cream will be perfect. 

This ice cream is super easy ..
You don't even have to churn this!

When I was shooting this, I was cursing at myself because I do not have a ice cream scoop.


Yes I really do not have it. But that doesn't stop me from eating ice cream.


I took this when the sun was going down..
Can't capture much because I was busy doing other stuffs. 

Strawberry Cheesecake Ice Cream (No Churn)


190grams fresh strawberries
¼ cup - 56grams sugar
1 tsp cornflour
1 tsp water
200g cream cheese, softened (at room temp)
2/3 cup - 204grams sweetened condensed milk 
2 tsp vanilla extract
300ml thickened cream

Place strawberries and sugar into a small saucepan and cook over medium heat until raspberries release juices.
Mix corn flour with water and stir to form a paste.
Then add in strawberries sauce and stir for 2 minutes until syrup has thickened.
Remove from heat and place into freezer to chill while you prepare the cream cheese.
Beat cream cheese in mixer until smooth and creamy.
Add condensed milk in portions while mixing to keep mixture smooth.
Stir in vanilla.
Pour in cream and whisk mixture until soft peaks form.
Pour 1/3 of the cream mixture into a *tin, pour half of the strawberry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream.
Make swirls through the ice cream with a skewer.
Cover and freeze for at least 6 hours or overnight.
Remove from freezer 20 minutes prior to serving.