Thursday, 17 October 2013

No-Churn No-Cook Strawberry Cheesecake Ice-Cream (Egg- and Wheat Free)

Yeah, I just said that; and I know that tittle has a lot in it...

And boom, there is the gratuitously super sexy sunlit shot of my final creation. After years of searching, I eventually found the perfect recipe for this decadent treat... and yes it does taste as sexy as it looks; look!

I'm getting way too excited about this. Apologies... but not really!

So, with this knew found knowledge, I decided to recreate a favourite of my teen years. Luxury American ice-cream makers Ben and Jerry used to sell a variety of ice-cream here in Ireland called Peace of Cake, which is a fabulous pun, which was basically strawberry cheesecake flavoured ice-cream with a swirl of biscuit base crumb running through it; and it was heavenly.

Obviously, having difficulty with wheat, I stopped being able to eat it. Which doesn't really matter after all because they don't sell it here any more anyway!

Of course, this doesn't actually have a biscuity swirl through it, the biscuit crumbs are more dispersed through the cream, but I'm sure I will find a way of making a swirling stripe of buttery biscuitness one day.

So, without further ado!

Makes 14 fluid ounces (400 millilitres)

For biscuit crumbs:
  • 1 ounce (30 grammes) cold butter or block margarine, cubed
  • 1 ounce (30 grammes) caster sugar or coarse brown sugar
  • 2 ounces (55 grammes) spelt flour or gluten-free flour blend
  • ½ teaspoon ground cinnamon
  • 1 to 2 teaspoons of sunflower oil

For ice-cream:
  • 3 fluid ounces (90 millilitres) whipping cream (35 - 40% fat)
  • 1 fluid ounce (30 millilitres) Greek yogurt
  • 2 fluid ounces (60 millilitres) sweetened condensed milk
  • 4 tablespoons strawberry jam
  • Optional: A few drops of red food colouring


First off, make the biscuit crumbs
  • Preheat your oven to 200°C (400°F, Gas Mk.6, or moderately hot).
  • In a mixing bowl, mix the sugar, flour, and salt. Rub in the cubed butter until it forms crumbs.
  • Mix in the cinnamon, and then pour out on an un-greased un-lined baking tray.
  • Bake for 10 to 12 minutes, tossing the crumbs with a fork every 3 minutes to keep them separate. You want a nice mixture of small and large crumbs.
  • Once the crumbs are all evenly golden brown, remove from the oven and allow to cool to room temperature on the tray.

Now, prepare the ice-cream
  • In a medium bowl, mix the sweetened condensed milk and jam until well combined.
  • In another medium bowl, whip together the cream and yoghurt or cheese with a balloon whisk until holds stiff peaks. I prefer to whip by hand to I can have more control over how stiff the peaks are.
  • Using a spatula or a large metal spoon, take a spoonful of the cream and fold gently into the strawberry condensed milk mixture using a cutting motion. This will make it lighter so it doesn't knock all the air out of the rest of the cream.
  • Add the rest of the cream and fold in completely.
  • If the ice-cream isn't pink enough for your liking, add a few drops of red food colouring until it reaches the right colour.

Final assembly:
  • In a bowl, moisten the biscuit crumbs with the sunflower oil.
  • Spoon about a quarter  of the ice-cream mixture into your freezing container and then sprinkle a third of the moistened crumbs over the top. Repeat finishing with the last layer of ice-cream mixture.
  • Using a long knife, swirl the ice-cream to slightly mix the crumbs and cream together.
  • Cover with cling film, making sure the cling film touches the surface of the cream. If the container has a lid, pop that on as well.
  • Freeze for a minimum of 6 hours, but overnight is best.

And there you have it! The most deliciousest of egg-free, wheat- or gluten-free, no-cook, no-custard, no-churn ice cream! Temper for about 5 to 10 minutes before scooping into bowls, or better, wheat free ice-cream cones.


  1. this looks AMAZING!!!!! OMMMNOMMMM!!!!!!!!

    1. It was, I ate nearly all of it and was quite unwell afterwards.... =P


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