Strawberry Cheesecake Ice Cream

  • Cook: 15 min
  • Servings: 6


  • 300 g Apetina® Natural Cream Cheese
  • 2 dl sugar
  • 2.5 dl milk
  • 2.5 dl heavy cream
  • 3 tbsp fresh lemon juice
  • pinch of salt
  • 0.25 tsp vanilla extract
  • 5 dl strawberries


Cream cheese works great in making ice cream. Why not flavour the ice cream after your favourite type of cheese cake?


Serve the ice cream with crumbled biscuits for a cheese cake effect and fresh strawberries.

Making ice cream has never been easier! No heating, no eggs, no ice cream machines. Freezer is a must, so are lovely fresh strawberries and top quality milk products, including the cream cheese. But that’s about it.

This super simple ice cream takes after its cousin the cheese cake. That’s why, naturally, cream cheese plays a major role. I added also heavy cream and milk, to compliment the 16 % cream cheese. Lemon juice and vanilla add the final touches to the cheese cake–like flavours. I tried a version, where I just cut the strawberries into pieces, but making a pure works much better and is more pleasant when eating. You can taste the lovely freshness of the strawberries anyways. If you are looking for a complete cheese cakey ice cream moment, serve the ice cream with crumbled digestive-biscuits. And extra strawberries, just because you can. The Ice cream is best consumed within a few days.


Use an electric mixer to beat the cream cheese smooth. Keep on mixing, adding the sugar in few patches. Whip in heavy cream and milk. Add salt, lemon juice and vanilla and keep on mixing until you have a thick, smooth ice cream base.

Clean the strawberries and blend them into a thick sauce. Pour the ice cream base into a freezer-proof container and mix in the strawberry sauce, leaving it in thick stripes. Let freeze for 6 hours or overnight, covered with a lid or plastic film.


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