Strawberry Cheesecake Ice Cream

This easy no-churn ice cream combines strawberries & Dean’s shortbread, a perfect start to the summer berry season.

  • 200g strawberries washed, hulled & halved (plus a few extra to serve)
  • 50g caster sugar
  • 50 mls water
  • 397g tin of condensed milk
  • 600 mls fresh double cream
  • 100g Dean's shortbread fingers, plus extra to serve

Follow these steps

  • Start by making a strawberry coulis. Place the strawberries, sugar and water in a saucepan and place over a medium heat. Bring to a gentle simmer then stirring gently, continue to cook for around 10 minutes or until thickened.
  • Remove from the heat then pass through a sieve into a bowl to remove the seeds. Cover the bowl with clingfilm and place in the fridge to chill.
  • Whip the double cream in a large mixing bowl until peaks form. Pour the condensed milk into a separate bowl, add a large spoonful of the whipped cream and carefully fold together. Pour the condensed milk mixture into the remaining whipped cream and carefully mix together.
  • Place the shortbread in a plastic bag and break with a rolling pin to form a mix of crumbs and larger pieces.
  • Add the chilled strawberry coulis and crushed shortbread to the ice cream mixture and carefully fold together to create a marbled effect.
  • Pour into a 2lb loaf tin or similar sized plastic box, cover and freeze for at least 6 hours or overnight. Place in the fridge for two hours to soften before serving.
  • Scoop into glasses and top with extra strawberries. Serve with shortbread fingers on the side.

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