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Eightyrecipes
Strawberry Cheesecake Ice Cream
by Bity · eightyrecipes.com
Creamy strawberry cheesecake ice cream made in the Ninja Creami. A tangy cream cheese base blended with fresh strawberries and buttery biscuit crunch.
Strawberry cheesecake ice cream on a cone with sauce drizzle
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Prep Time 10 minutes
Cook Time 4 minutes
Freeze Time 1 day
Total Time 1 day 14 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 430 kcal

Ingredients  

  • 1 cup whole milk 240 ml
  • 3/4 cup heavy cream 180 ml
  • 1/3 cup confectioners' sugar 70 g
  • 1/2 cup full-fat cream cheese 100 g, softened
  • 1 cup chopped fresh strawberries divided
  • 1/2 teaspoon vanilla extract
  • 1 small vanilla biscuit crushed, for swirl and topping

Instructions

  • Blend the whole milk, heavy cream, confectioners' sugar, cream cheese, 1/2 cup of the strawberries, and vanilla until completely smooth with no lumps of cream cheese.
    The pink blended base before freezing
  • Pour into the Ninja Creami pint, leaving a little space at the top, and freeze flat for 24 hours until solid.
  • Install the pint and run the Ice Cream cycle.
    The just-spun pint, thick and pale pink
  • Make a well in the centre and add half the crushed biscuit and the remaining 1/2 cup strawberries. Run the Mix-In cycle to combine.
    Crushed biscuit and chopped berries added to the centre
  • Scoop and serve, sprinkled with the remaining biscuit crumbs and a few extra chopped strawberries.

Notes

Nutrition values are an estimate. Soften the cream cheese so it blends in smoothly. Freeze the pint fully solid on a level surface. Add the biscuit on the Mix-In cycle to keep it crunchy.
Nutrition
Calories 430 kcal
Fat 27 g
Saturated Fat 16 g
Protein 6 g
Carbohydrates 42 g
Sugar 35 g
Sodium 160 mg
Nutrition is an estimate, calculated automatically.
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