Featured Recipe
Strawberry Cheesecake Swirl Ice Cream
By Kate
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No-churn creamy ice cream with bright strawberry puree and cheesecake chunks. Strawberry purity thickens with sugar and arrowroot for stability. Heavy cream whipped carefully to stiff peaks before folding into condensed milk mix. Swirled with cheesecake cubes; frozen solid but scoopable after brief sit. Perfect balance of tang, sweetness, and textural contrast without fancy ice cream machines.
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Prep:
20 min
Cook:
Total:
Serves:
8 servings
no-churn
ice cream
strawberry
cheesecake
summer dessert
easy
frozen treat
Introduction
No churning, no fuss, just reality-tested technique to ice cream you want to eat before the freezer claims it. Strawberry puree slow-simmered till thick but still alive in texture, not jelly, kept fresh with lime juice punch. Whipped cream and condensed milk team up — light but substantial. Folding folds air in, not out — crucial detail. Cheesecake cubes like nuggets, hiding among swirls. Freeze solid but not frozen rock, just right to scoop with ease. Precise. Practical. You can watch, listen, smell the process. No surprises but room to tweak intensity and texture. Kitchen know-how.
Ingredients
For the strawberry purée ===
- 2 cups fresh or frozen strawberries, hulled and halved
- 7 tablespoons granulated sugar
- 1 1/2 teaspoons arrowroot powder or cornstarch
- 1 tablespoon fresh lime juice
- 1 2/3 cups sweetened condensed milk (substitute evaporated milk plus 1/2 cup sugar if needed)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 cups cold heavy whipping cream
- 1 cup cheesecake bites, chilled or frozen (alternatively use cream cheese cubes mixed with cookie crumbs for more texture)
For the ice cream ===
About the ingredients
Strawberries best fresh and ripe for natural flavor and color but frozen works too—thaw and drain excess moisture before cooking. Arrowroot powder preferred as thickener — clearer finish, no starchy taste, makes purée cling better. Lime juice sharper acid than lemon, lifts fruit’s brightness. Sweetened condensed milk needed for dense creamy base; evaporated milk plus sugar okay substitute but mix warm to dissolve sugar fully. Heavy cream cold, high fat (36%+), whipped carefully to avoid graininess. If cheesecake chunks not available, mix cream cheese cubes with crushed graham crackers for similar texture. Keep all dairy ingredients very cold for whipping success.
Method
For the strawberry purée ===
- Add strawberries, sugar, and arrowroot powder to a medium saucepan. Stir to coat everything evenly. Squeeze in lime juice. Medium-high heat to start, stirring to prevent sticking. Listen for a gentle simmer; frequent bubbling hints thickening. Then reduce to medium-low simmer. Bubbles slow, aroma brightens, color deepens to glossy red. Watch texture—mostly broken down but with small, soft chunks left — around 18-22 minutes. Avoid overcooking to keep fresh acidity. If puree looks too runny, add small pinch more arrowroot slurry; heat 2 extra minutes. Remove from heat.
- Transfer mixture in batches carefully to blender. Pulse just enough to get mostly smooth but keep some texture. Puree should coat spoon thickly but drip slowly. Cool uncovered on counter about 15 minutes. Pop into refrigerator no more than 3 days prior to assembly. Purée intensifies flavor as it chills. Refrigerate and stir before use if separated.
- Whisk sweetened condensed milk, vanilla extract, and salt briskly in a large bowl to combine. Aim for even mix, no sugar granules sitting on bottom. Cold dairy crucial — heavy cream straight from fridge to bowl for best whipping.
- Attach whisk to stand mixer or use hand mixer with chilled bowl. Start whipping heavy cream at low speed, gradually increase to medium-high. Look for rapid volume increase, then watch closely for firm, stiff peaks forming but no grainy texture or butter starting. Takes close to 2 minutes but listen and look. Stop whisking as soon as stiff peaks hold shape on whisk without dropping.
- Folding time: scoop about a third of whipped cream onto condensed milk base. Use gentle sweeping motion with rubber spatula, fold over edges to prevent deflating. Repeat with remaining cream in 2 additions. Final mixture should be airy, light, no lumps.
- Add about 1/3 cup strawberry purée. Fold gently again — want visible bright pink streaks creating those ripples, not fully mixed in. More puree can be added if bolder flavor wanted, adjust to taste. Then fold in cheesecake chunks carefully so they remain intact. This adds texture and richness. If cheesecake too soft and melting, freeze bites 10-15 minutes first.
- Transfer ice cream to 9×5-inch loaf pan or similar freezer-safe container. Smooth surface with spatula. Dot the top with a few spoonfuls of leftover strawberry purée and create swirls using tip of knife or skewer. Finish by sprinkling some more cheesecake bits on top for visual appeal and texture.
- Freeze uncovered or loosely covered for at least 6 to 7 hours — longer is fine, but avoid freezing over 24h for best scoopability. Let ice cream thaw at room temp for 8 to 12 minutes before scooping. The caramelized fruity aroma from strawberry, creamy richness, and slight tang from cheesecake bites pops in every bite. Leftover purée served alongside boosts freshness.
- Substitutions: Arrowroot works better than cornstarch for clarity and thickness; tapioca starch can be used but may add slight chew. Evaporated milk + sugar combo can replace condensed milk but whipping slightly less cream achieves best texture. Lime juice substitutes lemon for bright acid punch. Cottage cheese blended smooth can swap cheesecake cubes for less rich option but loses some crumble.
- Common pitfalls: Overwhipping cream causes graininess; underwhipping results in heavy, dense ice cream. Boiling purée too long dulls fresher notes. Folding aggressively kills aeration, flattening final texture.
- Efficiency tips: Make purée ahead to save time. Chill all utensils and bowls to speed whipping. Use silicone spatulas for gentle incorporation. Freeze cheesecake chunks separately before mixing to prevent break down.
For the ice cream ===
Technique Tips
Watch strawberry purée take shape — bubbles slow, aroma fresh, color bright ruby, like stained glass. Don’t rush final blend; keep chunky bits to balance smooth. Whip cream in cold bowl with clean beaters — look for stiff peaks that hold shape yet still soft to touch (peak should not break or bend). Fold gently — down and over, swapping sides, no stirring. When swirling purée, wait to see defined streaks before further mixing. Freeze uncovered at first to prevent condensation, cover after 2-3 hours. Ten minutes out of freezer softens just enough for perfect scoop — ice cream cold but yielding. Keep leftovers chilled and sealed; strawberry purée can be double use for topping or mix-ins in other desserts.
Chef's Notes
- 💡 For the strawberry purée, get ripe, fresh strawberries when possible. Frozen is okay but drain excess moisture. Arrowroot preferred for clarity over cornstarch. Keeps it thicker. Lime juice brightens. Use a medium saucepan; stir often as it simmers.
- 💡 Keep heavy cream super cold for whipping, at least 36% fat for the right texture. Watch carefully to avoid overwhipping, which makes grainy butter. Peak should hold shape but still soft. Don’t whip until too stiff, or ice cream turns dense.
- 💡 Fold gently; use a rubber spatula. Scoop whipped cream onto condensed milk mix. Down and over motion, slow. Don't deflate it; want air bubbles to stay. Add strawberry purée slowly for those streaks later. Tweak flavor to your liking.
- 💡 While mixing, keep cheesecake bites firm. If they're soft and melting, freeze chunks first. Will help maintain structure in the ice cream. Texture matters with the bites, adds richness. Try cookie crumbs if cheesecake not available.
- 💡 Freeze in shallow containers; helps solidify faster. Cover loosely for first few hours to prevent condensation, then wrap. Let it sit outside freezer 8 to 12 minutes before scooping. Avoid freezing longer than a day for scoopability.
Kitchen Wisdom
How to fix overwhipped cream?
Add a bit of fresh cream, fold gently. This lightens it. Keep some texture. Don’t beat more. Can also split into small batches and fold cautiously
What if my purée is too runny?
Cook longer. Stir, wait for slow simmer. Use a bit more arrowroot slurry. Heat for 2 minutes. Should thicken, keep fresh flavor.
What's the best way to store leftovers?
Sealed, in the freezer can last weeks. Best eaten within a week. Avoid cramming, needs air circulation. Consider using parchment to separate layers.
What if I use cornstarch instead of arrowroot?
It's possible, but texture might change slightly. More starchy taste can alter flavor. Don’t use too much, holds moisture differently.
