Making No-Churn Strawberry Cheesecake Ice Cream

I’ve always hated it when I get excited after finding a great recipe for ice cream, only to scroll down and see the words “transfer to the container of your ice cream machine and process according to the manufacturer’s instructions.” What if you don’t own one? What if you don’t plan on buying one? Father once offered to buy, but I flat out refused because I don’t trust myself with it - I’d end up making all sorts of ice cream concoction just because I can. Can you imagine durian and jackfruit ice cream? No? Because that was on top of the list of “ice creams to make” if I ever got myself an ice cream maker.

Don’t worry though, this particular recipe I’m guessing is more familiar to the taste buds and it’s creamy and delicious and requires no ice bucket with salt or churning at all.

At. all.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen + 1/4 cup granulated sugar + 1 teaspoon cornstarch + 3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk + 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes).

Dissolve the cornstarch in 1 tablespoon of water and add to thicken and continue cooking for another 1-2 minutes. Remove from heat and place in the freezer to cool down quickly (about 10-12 minutes).

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.

Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

OPTIONAL STEP: Take half of the cream cheese mixture out of the bowl and to it add half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.

Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining strawberry syrup.

Using a knife, swirl the syrup into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey treat.

NO-CHURN STRAWBERRY CHEESECAKE ICE CREAM:

[ 2 cups strawberries, fresh or frozen + 1/4 cup granulated sugar + 1 teaspoon cornstarch + 3/4 cup room temperature, spreadable cream cheese + 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract + 2 cups heavy (whipping) cream, cold ] OPTIONAL: Ice cream cones + a bit of melted dark chocolate.

In a small saucepan, combine strawberries and granulated sugar. Cook over medium high heat until berries soften and release their juices (about 5-10 minutes). Dissolve the cornstarch in 1 tablespoon of water and add to thicken and continue cooking for another 1-2 minutes. Remove from heat and place in the freezer to cool down quickly (about 10-12 minutes).

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream.

Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

OPTIONAL STEP: Take half of the cream cheese mixture and half of the strawberry mixture. Mix thoroughly so it turns a light shade of pink.

Spread half into a baking dish. Dollop with half of strawberry syrup. Top with remaining, untainted cream mixture, spreading evenly. Dollop with remaining strawberry syrup.

Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.

OPTIONAL STEP: To prepare the cones, simply melt some dark chocolate and fill up to 1/4 of the cones. Leave to cool for a surprise chocolatey finishing treat when eating the ice cream-cone.