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Cookies & cream strawberry cheesecake ice cream
This strawberry oreo cheesecake ice cream is the perfect flavor combination of tart and sweet, and tastes absolutely divine ❤ If you love cheesecake, you will love this flavor!
Ingredients
- ½ cup heavy whipping cream
- ¼ cup cream cheese (softened at room temperature)
- ¼ can sweetened condensed milk (I used a 400 grams can)
- ½ teaspoon vanilla extract
- 1 cup strawberries (around 200 grams)
- 2 tablespoon granulated sugar
- 2 oreo cookies
Instructions
- Wash, hull and chop the strawberries into ¼" cubes.
- Into a saucepan, add in the strawberries and sugar and cook this mixture on medium heat for about 5-7 minutes or until it turns thick and syrupy. Take it off the heat at this stage and set it aside to cool completely.
- Make sure your heavy whipping cream is very cold before you begin. Whisk the cream using a stand/hand mixer until it starts getting thick and fluffy. We don't want it to get to stiff peaks, so turn off the mixer when it is thick and airy. Save the whipped cream for later.
- Using electric beaters, mix together the cream cheese, vanilla extract & condensed milk until they are well combined.
- Add in the whipped cream to this mixture and fold it in slowly until everything is well combined. Transfer this mixture into a freezer safe container.
- Spoon over the cooled strawberry mixture and crushed Oreo cookies and only briefly mix it together so you have swirls running through the ice cream.
- Cover the container with a tight fitting lid and freeze for a minimum of 4-6 hours before scooping and serving.
Video
Notes
- If you can't find fresh strawberries, you could also swirl in some strawberry jam/preserves into the ice cream base and still achieve a similar flavor and texture.
- After the ice cream has frozen for several hours, place the ice cream container out at room temperature for 5-10 minutes for easy scooping.
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