🍰 Cheesecake Ice Cream

A Creamy Dessert That Combines Two Classics: Cheesecake + Ice Cream!

This Cheesecake Ice Cream is smooth, rich, and bursting with strawberry flavour. It blends all the comfort of classic cheesecake with the refreshing chill of homemade ice cream—without needing an ice cream maker. It’s gluten-free, easy to make, and guaranteed to impress guests or satisfy your own sweet tooth.

Kitchen Tools

• Hand blender

• Bowl

• Freezer-safe mold

Ingredients

• 6 gluten-free cookies

• 300 g / 10.5 oz cream cheese

• 100 g / 3.5 oz strawberries (fresh or frozen)

• 1/2 teaspoon cookie essence (or vanilla extract)

• Sweetener of choice (optional)

Instructions

1. Prepare the strawberries: In a bowl, combine strawberries with your preferred sweetener. If using frozen strawberries, microwave them for 1 minute to soften.

2. Combine ingredients: Add the cream cheese, cookie essence, and gluten-free cookies to the bowl with the strawberries.

3. Blend thoroughly: Use the hand blender to process everything until smooth and creamy.

4. Freeze: Pour the mixture into a freezer-safe mold and freeze for 2–3 hours, or until firm.

Serving Ideas

• Crumble extra cookies on top before serving

• Add fresh strawberry slices or a drizzle of strawberry sauce

• Scoop into cones for a fun twist

Storage

Store in the freezer for up to 5 days. Let sit at room temperature for a few minutes before scooping.

This Cheesecake Ice Cream offers the best of both dessert worlds—cool, creamy, and totally crave-worthy.