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–+ servings

Strawberry Yogurt Cheesecake Ice Cream

An incredibly delicious Strawberry Yogurt Cheesecake Ice Cream bursting with flavor of cheese, sour taste of yogurt and sweet strawberries! 
4.67 from 3 votes
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Course: Dessert
Keyword: Gluten Free, How To Make An Ice Cream, Ice cream, Strawberry Yogurt Cheesecake Ice Cream
Prep Time: 15 minutes
Chilling Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 1 loaf pan / 8 servings

Ingredients

  • 2 cups (350g) fresh strawberries, washed, stems removed and chopped
  • 1 8-ounce (226g) cream cheese block

  • 1/2 14-ounce (200g) can sweetened condensed milk

  • 1 cup (240ml) heavy cream
  • 1 6-ounce cup (170g) plain yogurt, vanilla yogurt or greek yogurt
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) fresh lime juice

Instructions

  • In a small saucepan over medium high heat, cook the chopped strawberries with sugar until it becomes thickened, for about 3-5 minutes. Let it cool and add fresh lemon juice into the sauce. Do not cook lemon juice over the high heat with strawberries or the sauce will end up being bitter. Stir it well and chill in the fridge while making the ice cream.
  • In a large mixing bowl using an electric hand mixer (or stand mixer), beat the cream cheese, sweetened condensed milk and whipping cream until fluffy and incorporate. Fold in yogurt and strawberry sauce with the cream mixture until combined.
  • Transfer ice cream into an airtight container covered with plastic wrap on top. Freeze for at least 8 hours or until firm.

Notes

Add fresh lemon juice after the strawberry sauce is cool, otherwise the sauce will end up being bitter.
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