Gluten free strawberry cheesecake ice-cream

If you’ve ever been put off making your own ice-cream before because you think it’s too difficult, then stop right there.

Because my gluten free strawberry cheesecake ice-cream recipe is SO easy and you don’t need a machine or any churning!

With a few secret ingredients, you can make this easy summer dessert in around 15 minutes and then just let the freezer do its magic.

How do you make strawberry cheesecake ice-cream without a machine?

I don’t have space in my house for any more kitchen gadgets so an ice-cream maker, for me, is simply out of the question. 

But how do you make ice-cream without an ice-cream maker? 

I found the answer when I first made my Gluten Free Cookie Dough ice-cream…. and it’s condensed milk!

For some magical reason, this ingredient stops crystals forming and helps to create a sweet and creamy ice-cream without the need for a machine. Magic!

The rest of the ingredients are all very simple and it means you can literally whip this up in minutes – then let the freezer do the rest of the work.

What goes into strawberry cheesecake ice-cream?

This gluten free dessert needs to have all the best components of a strawberry cheesecake, but this time they’re in frozen form.

It is basically a rich and creamy vanilla cream cheese ice-cream, swirled with blended fresh strawberries and crumbled gluten free shortbread.

I adore ice-cream with lots of texture and ‘bits’, so for me this is the perfect treat.

In a mouthful you’ll get the creaminess of a cheesecake filling, with the tang of the berries and crunch from the biscuit ‘base’.

You could of course mix this up with other kinds of berries, but for me strawberry cheesecake ice-cream is just an absolute classic and a real crowd-pleaser.

How do you make ice-cream with no machine?

There are several stages to this recipe and trust me, they’re all super easy.

Firstly you want to use an electric whisk like this to beat the cream cheese until soft. Then you’ll whip it up with the condensed milk and vanilla.

Adding and whipping the cream helps to get that delicious, creamy flavour and fluffy texture. Keep going until it form peaks, which usually takes around five minutes.

Once the base of your ice-cream is ready, you can blend up strawberries with a little lemon juice, and crumble up shortbread biscuits – I used these from Tesco.

Then it’s simply a case of assembling it all together and getting that beautiful swirl, before popping it into the freezer.

This gluten free strawberry cheesecake ice-cream takes around 5 hours to set, so if it’s for an occasion it may even be worth making it the night before.

What ingredients will I need for this no-churn ice-cream?

There’s a full printable recipe below with quantities and the method, but for your shopping list you’ll need:

You could easily substitute the strawberries for another berry of your choosing. Blueberries or raspberries would also work particularly well.

This recipe also works well with gluten free digestive biscuits instead of gluten free shortbread – really you can use any gluten free biscuit, but these are my favourites for that authentic cheesecake taste.

I’d also recommend using full fat cream cheese. After all, this is a decadent treat!

Can I make this recipe dairy free/vegan?

I know a lot of my recipes are easily adapted, but in this case I wouldn’t recommend switching out the ingredients for substitutes.

Dairy free condensed milk is tricky to find (I always use this one when I need it but it’s particularly pricey at the moment) and the double cream and cream cheese are all essential components.

I’d definitely like to experiment with making dairy free ice-cream but with this recipe it will require more than a straight swap.

I would however recommend you check out my Frozen Raspberry Yoghurt Recipe which can easily be made with a dairy free yoghurt as a substitute – and it’s absolutely delicious!

I’ll have to get to work experimenting with a vegan or dairy free version of this, but if you have any tips do let me know in the comments.

My gluten free strawberry cheesecake ice-cream recipe

For the perfect summer dessert, I present to you my gluten free strawberry cheesecake ice-cream recipe.

Filled with summer flavours and easy to prepare – with no churning or ice-cream machine needed.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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Yield: 12

Gluten free strawberry cheesecake ice-cream

Prep Time: 15 minutes

Freezing Time: 5 hours

Total Time: 5 hours 15 minutes

A no-churn gluten free strawberry cheesecake ice-cream. Made with fresh strawberries and crumbled gluten free shortbread. A perfect summer dessert - no ice-cream maker required! Makes approximately 10-12 servings.

Print

Ingredients

• 200g full-fat cream cheese
• 1 x 397g tin condensed milk
• 1 tsp vanilla extract
• 400ml double cream
• 250g fresh strawberries
• 2 tbsp lemon juice
• 100g gluten free shortbread

Instructions

1. Add the strawberries and lemon juice to a food processor and pulse until they are blended - it's up to you how smooth you want them, but I like it so they still have some chunks to add texture. Set to one side.
2. Add the cream cheese to a large mixing bowl and beat with an electric whisk for around 30 seconds until smooth.
3. Add the condensed milk and vanilla extract and beat together with the whisk for around 1 minute until combined.
4. Pour in the double cream and beat with the whisk for around 5 minutes until it starts to form soft peaks. Once this happens stop whisking - you don't want to over-whisk the mixture.
5. Pour half of the ice-cream mixture into a 24cm square baking tin. Dollop half the blended strawberries randomly on top and crumble over half of the gluten free shortbread. Use a knife to swirl the strawberries and biscuit into the mixture so it creates a ripple.
6. Pour the rest of the mixture on top and repeat with the remaining strawberries and biscuits. Once swirled, smooth out the top and freeze for around 5 hours until set.

Notes

For serving: Remove from the freezer around 20 minutes before scooping and let the ice-cream warm slightly at room temperature. Dip a metal ice-cream scoop in hot water to aid with scooping.

Recommended Products

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• 
  24cm Square Baking Tin
• 
  New Professional Quality Ice Cream Scooper

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 134mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 5g

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If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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