Vegetarian Ice Cream
Strawberry Cheesecake Ice Cream
A strawberry cheesecake ice cream with strawberry preserves, digestive biscuits and fresh strawberries stirred in.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 70 g | 4½ tbsp | cream cheese | |
| 100 g | ½ cup | golden sugar | |
| 5 ml | 1 tsp | pure vanilla extract | |
| 240 ml | 1 cup | double cream | |
| 30 g | 2 tbsp | soured cream | |
| 300 ml | 1¼ cups | whole milk | |
| pinch salt | |||
| 40 g | 2 tbsp | strawberry preserves | |
| 2 | 2 | digestive biscuits, crushed | |
| 50 g | ⅓ cup | fresh strawberries cut in small cubes |
Ingredients
Method
- Microwave the cream cheese in a large bowl for 15 seconds. Add the sugar and vanilla and whisk for 2 minutes, until it looks like frosting.
- Slowly add the cream, soured cream, milk and salt. Mix until smooth.
- Pour the mixture into a cleanpint, up to the scoopable max fill line. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the preserves, digestive biscuits and fresh strawberries. Put the pint back in the machine and select the mix-in program. Take the pint out of the machine and serve.
Nutrition per serving estimated
- Calories
- 364 kcal
- Fat
- 26 g
- of which saturates
- 16 g
- Carbohydrate
- 29 g
- of which sugars
- 25 g
- Fibre
- 0.2 g
- Protein
- 3.5 g
- Sodium
- 115 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 6 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
Ask AI about this recipe
Ask AI