Strawberry Cheesecake Ice Cream is perfect for May and June when strawberries are in season. This simple no-cook recipe is as easy as it is decadent!
- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
- Cooking Classes in the Calgary Area
Homemade ice cream is simple! Everyone loves it and making it can be a fun way to have guests help out. I like to prepare the mixture in advance then ask someone to crank the ice cream as soon as they arrive. When it’s done, just pop it into the freezer until it’s time for dessert.
I think an ice cream maker is a good investment but ‘thrifters’ might find one at a garage sale. The Donvier Ice Cream Maker is my pick. Buy one and get ready for summer.
- 425 grams frozen strawberries in light syrup, thawed – or – 4 cups fresh sliced strawberries sprinkled with 1/2 cup white sugar.*
- 250 grams cream cheese, at room temperature
- 3/4 cup white sugar
- 1 cup milk
- 1 TBSP lemon juice
- pinch of salt
- 1/2 cup whipping cream
- In a food processor, puree strawberries, cream cheese, sugar, milk, lemon juice and salt.
- Add whipping cream to pureed mixture and pour into frozen insert of an ice cream maker.
- Stir according to manufacturers directions.
My hand-crank Donvier ice cream maker says turn the crank a few times every 2-3 minutes. The ice cream starts to freeze to the outside of the canister and each time you stir it you shave frozen ice cream off the sides. In about 20 minutes you have soft ice cream.
- Serve as is, topped with sliced strawberries or in a cone.
- For hard ice cream put the entire metal insert into the freezer for 1-2 hours before serving. This works well for a pre dinner activity and allows the ice cream to harden while you eat. After dinner serve and enjoy!
- Transfer ice cream to a container with a lid if not using the day it is made.
*Frozen sweetened strawberries are no longer easy to find. Instead, slice fresh strawberries, sprinkle with sugar and let rest in the fridge for 1-2 hours to create a juicy mixture.
Cinde’s ‘How to Use Gluten-Free Flour’ Series
- How to Use Oat Flour
- Gluten Free Whole Oats vs Quick Oats
- Gluten Free Baking By Weight
- How to Use Rice Flour in Gluten Free Baking
- How To Use Starch in Gluten Free Baking
- How To Use Corn Flour, Cornmeal and Masa Harina
- How To Use Almond Flour and Quinoa Flour
- How To Use Chickpea Flour
- How To Use Millet Flour and Sorghum Flour
- How To Use Teff Flour
- How To Use Buckwheat Flour
- How To Use Coconut Flour
- How To Use Binders in Gluten-Free Baking