A couple of weeks ago I made a rather delicious carrot cake ice cream based on David Lebovitz’s recipe for cream cheese ice cream.
I was so taken with David’s recipe that I decided to make it again, but this time I bring you a strawberry cheesecake version.
Here I’ve layered the cream cheese ice cream with roasted strawberry puree and pieces of crumbled shortbread. It’s another ridiculously good combination.
This recipe makes more strawberry puree/shortbread than you will need for layering through the ice cream. Pour/scatter the remainder over the ice cream to serve.
Strawberry Cheesecake Ice Cream
For the strawberry puree
- 200g strawberries
- 50g caster sugar
- 1 tbsp vodka
- juice of 1 lemon
Hull and quarter the strawberries and mix with the sugar. Roast in a preheated oven at 180C/160C fan for 20-25 minutes. Puree using a handblender and stir in the vodka and lemon juice. Chill.
For the shortbread:
- 60g salted butter
- 1 tbsp brown sugar
- 1 tbsp caster sugar
- pinch of salt
- 65g plain flour
Melt the butter and sugars in a small pan, stirring until the sugar has mostly dissolved. Remove from the heat and stir in the flour and salt. You should have a soft, very buttery dough.
Press the dough out on to a baking sheet so it is about 5mm thick and bake in a preheated oven at 180C/160C fan for about 15 minutes until set and just starting to turn golden in the centre (the edges will be quite brown). Cool and then crumble into chunks.
For the ice cream (adapted from David Lebovitz’s Perfect Scoop):
- 250g cream cheese
- 1 tsp vanilla extract
- 250g soured cream
- 125ml single cream
- 130g caster sugar
- pinch of salt
Puree all the ingredients together in a food processor and then churn in an ice-cream maker according to manufacturer’s instructions. Transfer to a plastic container, layering the ice cream with the strawberry puree and shortbread pieces. Freeze until firm.