This Strawberry Cheesecake Ice Cream is an indulgent treat, thick, creamy and bursting with flavour. It’s a great one to make after a spot of PYO at a farm shop. I know you can get strawberries all year round now but they taste so much better in season. And because you are going to whizz your strawberries into a puree to make your Strawberry Cheesecake Ice Cream it doesn’t matter if they are big ones, small ones or those slightly crazy misshapen ones! If they smell good they’ll be perfect.
If you wanted to carry on the cheesecake theme you could always add some crushed up biscuit crumbs to your ice cream after you’ve finished churning it. Just swirl them through at the end or sprinkle them on top for a little crunch just before you serve your ice cream. Digestives would work well and so would chocolate chip cookies or shortbread.
I used my Savisto Ice Cream maker to churn this Strawberry Cheesecake Ice Cream. You can find the same one on sale in our shop for just £21.95, RRP £41.95 which is a great buy. I’ve been using this Ice Cream maker every week for almost a year now and I am very happy with it. If you’re planning on buying an ice cream machine this is one I’d recommend. It’s easy to use and compact to store. I keep my bowl in the freezer so that it is ready to churn whenever I want to make ice cream or sorbet. It has a wide opening to pour your mixture into and a handy timer which not all other machines in this price range have. It makes a great present for older children and teens who like cooking and this simple Strawberry Cheesecake Ice Cream is a great recipe to start with.